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Old Dec 8, 2017, 4:57 am   #1
Name: Frank
Central, Michigan USA
Midland Co.
Join Date: Feb 7, 2003
Posts: 8,245

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Icon16 Big batch chili!

BIG BATCH CHILE! (makes about 10 quarts)

4 qt. canned Tomatoes
2 qt. of Tomato Juice. (more if needed)
1-2 pt. of spicy hot salsa.
1-2 sm. 4 oz.can of mild Green chilies.
1-2 sm. 4 oz.can or diced Jalapeno's.
6 (14 oz. cans) of beans, drained & rinsed. (your choice).
2 Tb. Fish sauce. (optional)
3 Tb. Worcestershire sauce.
2 Tb. Tabasco sauce.

5 to 6 lb. Ground Round, (or ground beef, if you drain it well.)
5 med/lg.. (or 8-9 sm.) Onions, diced.
8-10 cloves of Garlic.
5-6 stalks Celery, sliced or diced.
4-5 lg. thick Carrots, diced to 1/8" or 1/4".
1 1/2 Tb. Oregeno.
3 Tb. Ground Cumin.
4 Bay leaves (optional)
2 Tb. Salt. (or to taste)
1-2 Tb. Sugar, (or dietetic sweetener), to balance acid & salt.
2-3 tsp. Black pepper.
4-8 TB. Chili Powder. (or to taste)
1 lb. Small Frozen Peas.

Dump wet ingredients into large 10-18 qt. stainless pot, and start heating on med.

Do all your slicing and dicing next. Then add 1/2 of garlic & onions to pot. ( the rest you will cook with the burger)
Add Oregeno Cumin, bay leaves, & 1/2 the salt, 1/2 the surger/sweetner, and 1/2 the Black pepper and 4 Tb. Chili powder.

Brown hamburger in smaller batches, on medium high, so it browns well.
Add some onions, pepper & salt, to burger at start, and the garlic 1/2 way though cooking.
Continue cooking your batches of burger and adding to pot.
Drain if not using Ground Round. Otherwise, just dump into pot, and go to your next pan of meat.

Let simmer on low for 2-3 hours. Taste, and adjust/add salt, sugar, pepper, Chili powder.
Let simmer another 2 hours and adjust seasionings again, if needed.
Leave simmering, not boiling, checking seasoning every few hours.
You do not have to see bubbles in your pot as long as it stays at 160* F the entire time.

Simmer for 12 hours, or more. Pressure can in jars, or into zip bags for freezer.
Quick easy meals for winter time!


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