On Wed, 22 Nov 2017 08:28:54 -0500, pltrgyst > wrote:

>
> > 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
Lol I'm not a chili maker but I begin to see it is controversial,
rather like Shepherds or Cottage pie! I think by the time I make the
partakers are going to be a bit surprised, not their usual chili.