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

Kathy Katz

pretended :
> 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!
>

Tell them about my bearded taco
salad, Shelly!