Making Chili in Bulk
If you need to feed a crowd, a hearty chili filled with kidney beans, tomatoes, onions and spices is sure to please both stomachs and budgets. This is a guide about making chili in bulk
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I have started making meals for students at a nearby University. And sell them so very inexpensively. The guys love my cooking. The name of my business is "Mom's Cooking Away From Home". I make 1/2 steamer pans of food and sell them for only $10.00. I love to cook and these students love to eat! :) This past week was beef and dark red kidney beans, aka Chili. With a large bag of shredded Mexican cheese and a baggie of hot sauce!
- 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.
- In a very large industrial size pan, cook up the ground beef. Drain if needed.
- Add all the minced vegetables.
- Add all the tomatoes, stirring them in well.
- Add a few cans of water. As this cooks it will thicken.
- Add all the seasonings. After a half hour, do a test taste for flavors. Adjust seasonings if needed.
- Let the sauce simmer about two hours, stirring frequently.
- Now add all the kidney beans, after they are rinsed in cold water. Stir in well.
- Let this get very hot, then shut off and let this stand. It helps it to absorb the flavors and thicken very well.
- The measurements I used for chili powder makes it come out mild to moderate. This is a nice thick hearty chili.
November 19, 20170 found this helpful
Do you have to have a license or city permit of some kind to do this?