Tom Ferguson
Banned
This recipe is from Pit, Pot & Skillet by Red Caldwell, with permission. Pit, Pot & Skillet is now out of print, but can be purchased directly from the Author.
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This is a prime choice for large groups. The recipe can be expanded for any size group. It's a meal in a bowl; the only limitation is the size of your pots. The only things extra are the garnishes and cold beer (mandatory). Here's a good all-round recipe for up to 50 hungry folks, with seconds all around. Serve with sides of cheese, raw onion, jalapenos, and crackers.
25 lbs. meat, very lean, coarsely ground (1/2 inch at smallest)
10 onions, chopped and peeled
2-1/2 Tbs. garlic powder
1-1/2 cups dark chili powder
1/2 cup ground cumin
10 cans beef broth
One 16-oz. can tomato sauce
20 fresh jalapenos, stems removed
2-1/2 Tbs. garlic powder
2 cups light chili powder
1/2 cup ground cumin
1-1/2 Tbs. cayenne
1-1/2 Tbs. white pepper
5 Tbs. MSG (optional)
3 Tbs. salt
Two 16-oz. cans tomato sauce
Brown meat in batches. Use as many skillets as you have available burners. Drain meat and dump into your big pot. Add the next seven ingredients and water to cover Bring to a boil and cook covered for 45 minutes, adding water as needed. Add everything else and cook for 45 additional minutes, adding water as needed. Stir frequently, or your chili will stick to the bottom. (A one-by-four works well for this.) Serves 50.
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Pit, Pot & Skillet also has a recipe for Chili that serves 20,000. Honest! First instruction is "1. Skin and dice nine (9) plump steers."
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This is a prime choice for large groups. The recipe can be expanded for any size group. It's a meal in a bowl; the only limitation is the size of your pots. The only things extra are the garnishes and cold beer (mandatory). Here's a good all-round recipe for up to 50 hungry folks, with seconds all around. Serve with sides of cheese, raw onion, jalapenos, and crackers.
25 lbs. meat, very lean, coarsely ground (1/2 inch at smallest)
10 onions, chopped and peeled
2-1/2 Tbs. garlic powder
1-1/2 cups dark chili powder
1/2 cup ground cumin
10 cans beef broth
One 16-oz. can tomato sauce
20 fresh jalapenos, stems removed
2-1/2 Tbs. garlic powder
2 cups light chili powder
1/2 cup ground cumin
1-1/2 Tbs. cayenne
1-1/2 Tbs. white pepper
5 Tbs. MSG (optional)
3 Tbs. salt
Two 16-oz. cans tomato sauce
Brown meat in batches. Use as many skillets as you have available burners. Drain meat and dump into your big pot. Add the next seven ingredients and water to cover Bring to a boil and cook covered for 45 minutes, adding water as needed. Add everything else and cook for 45 additional minutes, adding water as needed. Stir frequently, or your chili will stick to the bottom. (A one-by-four works well for this.) Serves 50.
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Pit, Pot & Skillet also has a recipe for Chili that serves 20,000. Honest! First instruction is "1. Skin and dice nine (9) plump steers."
