On Wed, 22 Nov 2017 08:29:22 -0700, U.S. Janet B. >
wrote:

>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
>
>My mother would have pressure cooked a beef soup bone to provide the
>liquid for chili. I personally don't add any additional liquid. I
>add the stewed or diced tomatoes first to everything and then
>determine by taste and looks whether I want to add any tomato paste or
>tomato sauce. Lucretia has been cooking a long time.. I'm sure that
>she will get into cook's mode and judge as she goes along and
>everything will come out really good.
>Go Lucretia! Proud of you for taking on a foreign dish ;-)
>Janet US

lol, it's only foreign to me, I guess all the others eat it regularly.
The closest I came was I used to regularly make baked beans for David