Chili for 50

by Bob
Categories: Texas Style Chili
Tags: ,
Comments: No Comments
Published on: September 19, 2013
Chili for 50
When you are having a few friends over this will be a hit of the party. Be careful, it is HOT! Make sure you allow extra prep time when making a batch this big.
  1. 13 LBS Tip Roast, cut into 1/2\" cubes
  2. 7 LBS ground chuck
  3. 5 LB ground Pork Sausage
  4. 5 Tablespoon oregeno
  5. 30 Tablespoons Chili powder
  6. 5 Tablespoon ground Cumin
  7. 5 Tablespoon paprika
  8. 5 10oz can Rotel Chunky Tomatoes & Green Chilies
  9. 10 large onions, diced
  10. 30 cloves garlic, minced,
  11. 5 Red bell pepper, diced
  12. 2 1/2 can chipotle peppers in adobe sauce, diced ( about 12-15 )
  13. 10 Jalapeno peppers, seeded and diced
  14. 5 15oz can diced tomatoes
  15. 10 Tablespoons brown sauger
  16. 5 Tablespoon Balsamic vinegar
  17. 120oz Beef stock
  18. Corn meal
  19. salt and pepper to taste
  1. In a large Dutch oven brown the meat with 8 TBL chili powder. Drain the fat, but leave a little for flavor. Add beef stock ,the rest of the chili powder , oregano, cumin, paprika, and get it to start to boil. Simmer for 1 hour.
  2. Heat up a skillet and caramelize the onions. During the last few minutes add the garlic and saute. Add onion and garlic to the chili along with Chipotle, Jalapeno, red pepper, tomatoes, and rotel. Simmer another 1 1/2 to 2 hours.
  3. Add sugar and vinegar. Whisk together 1 2/3 cup corn meal and 1 2/3 cup cold water. Bring Chili to a boil and stir it until it thickens. Season to taste.

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