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

Who's/What's Champs?
If that chili is any good it would never serve 50... maybe 30 light
eaters. Chili doesn't need lean meat... it's very easy to ladle the
fat out of chili/stews but fatty meat adds flavor. Restaurants
(Champs?) serve canned chili, some doctor it but it's canned chili.
Fancy Schmancy ski lodges serve watery chili at $5 an eight ounce
serving in a styro bowl, and it's canned... oh, includes a small
packet of saltines to sop up the juiciness.... hungry skiers haven't
much choice above 4,000 ft. My wife brings her own almond butter
sandwiches, tucked in her cleavage under her bacalava. She likes
chili, the hotter/spicier the mo better, being from Belize, unlike me
she loves hot food (Melinda's) but wouldn't eat theirs were it free...
she says canned chili smells worse than pet food. Being a chili maven
she tells me mine is the best, just needs Melinda's. Every table in
Belize has a selection of Melinda's:
https://melindas.com