> Champs Chili for Fifty
> Serves 50
>
> This one serves the whole crowd. Although chili purists would
> disagree, you may substitute 12 pounds of lean ground beef, ground
> pork, hot sausage or pork sausage (or a mixture) as a substitute for
> the lean chuck
>
> 1/2 cup canola oil
> 5 medium onions, diced
> 3 medium green peppers, seeded and diced
> 3 large stalks celery, diced
> 2 small Jalapeño peppers or to taste, seeded and minced
> 15 lbs. lean chuck, coarsely ground.
> 4 cloves garlic, chopped
> 7-oz can diced green chiles mm
> 2 28-oz cans stewed tomatoes
> 2 15-oz. cans tomato sauce
> 2 6-oz. tomato paste
> 1/2 cup chili powder, more or less to taste
> 3½ tablespoons cumin
> Tabasco sauce to taste
> 12 oz. beer, dark preferred
> 5 bay leaves
> Water to cover
> Coarsely ground black and Kosher salt to taste

IMO, that's going to have pretty anemic flavor -- except for the
overwhelming amount of tomato. I'd use beef stock in place of the two
cans of tomato sauce.

The rule of thumb for either Penzey's Medium or Penzey's mild chili
powder is 1/4 cup for each two pounds of meat.

And I agree with others that the garlic needs to be doubled.

I do mine Texas-style, with 2/3 of the meat in 1/2 inch cubes.

And the presence of beans is a religious argument. 8 I personally add
only one small can of baked beans for 5-6 pounds of meat -- a token
amount that serves primarily as a thickener.

-- Larry