Need Chili Recipe That Will Make 25 Gallons


 
R

r benash

TVWBB Emerald Member
Hello:

I've been invited to lead a team to enter a benefit eventy . It's a street affair where there will be stands where participants server there chili in 2 oz cups, etc. The quantity I need to make to enter is 25 gallons.

So when scaling up my tecipes it's hard to do be cause most recipes out there mention servings, not size.

If anyone has a Texas Red or a Red Colorado recipe that makes 25 gallon (100 quart stock pot size) quantity that you would be willing to offer up it would be greatly appreciated.

I will have a commercial kitchen to work in and a team to help but getting to scale is proving difficult by simple multiplication.

Yes I have red the archives and found Kevin Kruger's upscale but that proposes a challenge as it is 50-100 servings but doesn't provide total volume produced.

Thanks to anyoe who can help with this. I'm not looking for secret ingredients I can make the base recipe my own - just having trouble scaling to volume not servings.

Again this is for a benefit, non profit, etc. event. PM me if you prefer to not want to share publiclly.
 
When I hear 25 gallons of chili, all I can think of is Kevin Malone from the office.

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Mark Foreman - Texas Red or Red Colorado no beans in them. I'm planning on cubing brisket flat (or mix of point) else shoulder.
 
Thanks Timothy - I agree 3/4 to 1 cup per serving for the average small scale recipe. BUT when trying to scale favorites that don't give serving size make it a little tricky to convert to volume.
 
do you have time for a test run? Make a batch that will yield about a gallon, take precise notes of all quantities and when it is done, measure volume produced and then do a little math..

for example: 1 gallon == 128oz target,
140 oz actual or 110 % over target
divide 25 gallons by 110% and you need 23 batches ( with a slight round-up )

If it makes 160 oz it's 125% over target you'll need 20 batches

If it makes 100 oz it's 78.125% of a gallon and you'll need 32 batches

Test run will also let you dial in the flavor for a winner-winner chili dinner.
 
DanHoo - good advice for sure. That's already the plan if I can't find a straight path to a "large quantity" recipe that state serving size/volume.
 
I didn't time for a test run so the team has picked another category/recipe. But I am still doing a trial on K Kruger's original and going to scale up. Making the brisket today.
 
Did my trest/sample run starting with cooking the brisket yesterday. Finished the chili today exactly as K Kruger original recipe (with the pineapple.) Its mellowing out now. I might tweak once all those ingredients rest a bit first tase I like it for sure. I might want to add some tamarind or sumac. But in the meantime the base recipe makes 2 quarts. I did all the weights and measures willl post up as I get some time.
 
Here you go:

Recipe for 25 Gallons of Original Brisket Point Chili Recipe

Kevin Kruger’s Original Brisket Point Chili​

Pre-Smoked/Cooked Brisket 75 lbs.
I used flats but I don’t think that all that important if your BBQ is done right
Chuck would work just as well IMHO
Onions unprepped 40.15K/88.5 lbs
Olive oil 45 oz./1.3K
Salt 600g/20oz.
Dried thyme 100g/3.5 oz.
White wine or water 2150 g/75 oz.
Ancho chili peppers unprepped 2550g/90oz.
NM chili peppers unprepped 1700g/60oz.
I used all mild chilis
Low-sodium chicken stock 300 oz.
Garlic, minced 25 oz./750 g.
Minced fresh ginger 6.5 oz./185 g
Ground cumin 250g/9 oz.
Beer 600 oz./37.5qt/9.375g
Used a dark beer (Modelo Negra) But choose your own.
Diced tomatoes in juice 50 14 oz cans (buy bigger cans)
I used Muir Glen Fire Roasted, just my preference
Pineapple with juice:
Fresh 280 oz./800g
50 ea. 8 oz. cans or 20 ea. 20 oz cans
Sugar 17oz./305 g
 
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