FoodBanter.com - View Single Post - Chili for around 20-30 people

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wrote:
>
>I don't really like chili much so it's not something I've made but am
>now committed to making it for a do; I would appreciate recipes and
>tips.
>
>It should not be flaming hot (not everyone likes that) I think it
>generally has beans, meat and lots of tomato. Also one of the picky
>ones reckons he is allergic to oregano, so exclude that I see
>there are recipes for doing in the oven, or crockpot but I think for
>so much my overgrown stock pot will be best on stove top.
>
>TIA

My recipe from the RFC Cookbook:
CHILI MUY BUENO
INGREDIENTS:

2 lbs. beef chuck 1/2" cubes
2 lbs. beef chuck, ground
2 lbs. pork butt, ground
--------- I always grind my own!
1/4 cup lard, or corn oil
3 cups yellow onion, chopped
1 head fresh garlic, crushed, and chopped
1 cup celery tops, chopped
3 lg. ribs celery, chopped
1 lg. green bell pepper, chopped
1 lg. red bell pepper, chopped
2 cans, 28 oz., crushed tomato
6 lg. bay leaves
1/4 cup mild chili powder, (unsalted)
1/2 cup fresh flat leaf parsely, chopped
3 tbs. oregano, dried
3 tbs. thyme, dried
1 tsp. cummin seeds, hand rubbed
2 chipolte peppers, morita, (red jalapeno, smoked), rough chopped
1 tbs. adobo, (unsalted)
2 tsp. fresh black pepper, coarse ground
4 tbs. white vinegar
1 square bakers chocolate, (unsweetened)
2 cans, 1 lb., red kidney beans, drained, liquid reserved
2 cans, 1 lb., black beans, drained, liquid reserved

PREPARATION:

In heavy stainless steel, 10 quart pot, heat lard, or corn oil, and
brown meat,
a small amount at a time, on high heat. Remove meat to bowl with
slotted spoon. When all meat is browned, return to pot, and add
onions. Cook until translucent, not brown. Add garlic, and cook
briefly. Add celery, and bell peppers, and cook briefly. Add
tomatoes, and reserved bean liquid, lower
heat, and bring to low simmer. Add bay leaves, chili powder, parsley,
oregano, thyme, cummin, chipolte peppers, vinegar, adobo, black
pepper,
and chocolate. Simmer slowly, partially covered for 2 hours. Stir
frequently, and add water if necessary. Add beans, and heat through.
Salt to taste
with kosher salt. If hotter chili is to your taste, add red pepper
flakes,
NOT Louisiana hot sauce. Do not forget to remove bay leaves.

Serve over rice, with warmed corn tortillas. Garnish with shredded
white cheddar, or Latin type cheese if available, chopped raw yellow
onion, sour cream, avocado, fresh diced tomitillo, or tomato, and
lime wedges. Mucho cold cervesa, or margaritas to be offered as
accompaniment.

Comer!