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

Sqwertz[_47_]

On 11/21/2017 3:00 PM, Kathy Katz wrote:
> 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!

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