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Old Dec 8, 2017, 4:57 am   #1
Frank
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Name: Frank
Central, Michigan USA
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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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Old Dec 9, 2017, 12:56 am   #2
Frank
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Name: Frank
Central, Michigan USA
Midland Co.
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Re: Big batch chili!

Hey.... on a side note I bought some of those heat resistant silicone gloves you see on TV. Only I didn't buy that brand I bought a pair with cotton lining to make it easier to slip on and off. I bought them for the smoker and grill, but they are even more useful in the house.

Here is a photo of me lifting a hot jar right out of a hot canner. As I was holding the jar with one hand and the camera with the other, I didn't get a good shot of the glove. But you can see how well these work.
Click image for larger version

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Now, I am not a complete idiot. I only play one in real life. <grin>

I only lifted the hot jar a few inches for the pic.
I used both gloves to remove them from the canner. One to lift, and one underneath for safety in transferring to a towel on table. It's great!

Beat the heck out of the jar lifters, which always make me nervous.
Plus, with the gloves, one size fits all jars. No need for two lifters that we all lose anyway.
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Old Dec 9, 2017, 7:32 am   #3
chigger
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Name: Sharon
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Centreville
Join Date: Apr 23, 2006
Posts: 1,885

Re: Big batch chili!

Good to know. thanks.
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