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

Hank Rogers

wrote:
> On Tue, 21 Nov 2017 16:46:11 -0000, Janet > wrote:
>
>> In article >,
>> says...
>>>
>>> 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.
>>
>> I make it in a cast iron le creuset with a lid. This quantity does a
>> meal for two plus one to freeze. You can scale it up.
>>
>> A pound of minced beef, a large finely chopped onion, ditto garlic.
>> Sweat the onion in a little oil then brown the meat. If I want to
>> stretch the quantities I add a large very finely grated carrot (it won't
>> be visible when cooked and melded in). Add salt, pepper (paprika and
>> ground black) and the chilli.
>>
>> I use finely chopped fresh chilli (without the seeds), but if you want
>> to be sure of not too hot, better use dry chilli powder and start small.
>> Start with a teaspoon full and taste it later to see if it needs more
>> heat.
>>
>> Add a can of chopped tomatoes and one of drained red kidney beans,
>> and some extra tomato sauce or chopped fresh tomatoes. Stir, bring to a
>> gentle simmer, cover and cook for at least an hour until you have a
>> rich sauce. Keep an eye on it so you can add more liquid if needed.
>>
>> If I'm home I cook it on the stove top; but if I'm going out I put it
>> in a low oven on a timer.
>>
>> Janet UK
>
> Try my recipe from the RFC Cook Book.
>

OK, but how many 55 gallon drums do yoose think I should
bring in from the barn?