Making Chili in Bulk

Ingredients:

• 10 lb ex-lean ground beef
• 3 large onions, minced*
• 3 green peppers, minced*
• 8 cloves of garlic, minced*
• 4 stalks of celery, minced*
• 10 (28 oz) cans crushed tomatoes
• 24 (15 oz) cans dark red kidney beans
• 1/4 cup chili powder for each 2 pounds of meat 2 1/2 cups
• 1/2 cup sugar
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/8 cup basil
• 1 (24 oz) bag of shredded Mexican cheese with each pan of chili
• 1 (4 oz) bag hot sauce with each

* Minced in a food processor.

Steps:

1. In a very large industrial size pan, cook up the ground beef. Drain if needed.
2. Add all the minced vegetables.

 
3. Add all the tomatoes, stirring them in well.
4. Add a few cans of water. As this cooks it will thicken.
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5. Add all the seasonings. After a half hour, do a test taste for flavors. Adjust seasonings if needed.
6. Let the sauce simmer about two hours, stirring frequently.
7. Now add all the kidney beans, after they are rinsed in cold water. Stir in well.

 
8. Let this get very hot, then shut off and let this stand. It helps it to absorb the flavors and thicken very well.

 
9. The measurements I used for chili powder makes it come out mild to moderate. This is a nice thick hearty chili.
10. *Enjoy*

Jodi Murray H.

November 19, 20170 found this helpful

Do you have to have a license or city permit of some kind to do this?