Chili For A Crowd Recipes

CHILLI FOR A CROWD

Steps:

• If using dried beans and not freezing the chilli, rinse and pick over the beans, then soak them overnight in plenty of water. Rinse again, and tip into a large pan with enough water to cover by 5cm and bring to the boil. Boil briskly for 10 mins, then turn down the heat and simmer gently for 30 mins or until tender. Drain and set aside.
• Heat the olive oil in a large, heavy-based lidded pan and brown the pork, then the beef, in 4 batches, scooping into a bowl as you go. Slice the bacon into strips. Add to the empty pan and cook gently to begin with, raising the heat as the bacon crisps. Scoop the bacon out of the pan, stir in the onions, garlic, celery and the bay leaves, and cook, stirring occasionally, until the onions are soft but hardly coloured - about 20 mins.
• Quarter the lemons lengthways, cut out the pithy core and remove the seeds. Chop into very small pieces, each with a bit of peel. Stir the chilli powder, cumin and oregano into the onions and stir-fry for a couple of mins, then return the meat, adding the tomato purée, chopped tomatoes, lemon, wine and stock. Stir as the dish heats up, then simmer, covered, for 1 hr 30 mins. Taste and adjust the seasoning. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
• Add the beans to the pan - if you're using canned beans, rinse them first. Cook, uncovered, for a further 30 mins. Can be cooled at this stage and kept covered in the fridge for 24 hrs.
• Tip the soured cream into a bowl, snip the chives into small pieces then scatter them over the soured cream, cover and refrigerate until serving.
• To make the guacamole, halve the avocados lengthways, remove the stone and use a fork to mash the flesh into its shell. Scoop out into a bowl, mashing further if necessary (I like it lumpy). Add the chillies, onions and the garlic crushed to a paste with a little salt. Squeeze over the juice of 3 limes, season with black pepper and add the chopped coriander. Mix, adding extra lime juice to taste. Cover with cling film, allowing it to touch the surface. Chill until required.
• To prepare the couscous, boil the kettle and measure 750ml water into a mixing bowl. Add the lemon juice, olive oil and couscous. Stir, cover with cling film and leave to soak for 30 mins, then fluff up with a fork.
• Prepare the corn chips up to 1 hr before serving. Spread the chips on baking sheets, scatter over the cheese and place under a hot grill for 2-4 mins until molten and crusty. Transfer to a serving bowl. Serve with the chilli, couscous, guacamole, soured cream and chives and some coriander leaves sprinkled over the top, if you like.

CHILI FOR A CROWD

Steps:

• In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

CHILI FOR A CROWD

Steps:

• 1. In a large skillet, cook the ground beef in batches, over medium heat, until no longer pink.
• 2. Drain each batch and put in a large stock pot.
• 3. Add beans (do not drain) and chopped onion.
• 4. Add chili mixes according to package directions.
• 5. Lower heat to medium-low, cover and let simmer for 1 to 1 1/2 hours.
• 6. Remove from heat and let sit for 30 minutes (so flavors can meld).
• 7. Serve with your favorite garnishes.

KATIE'S CHILI FOR A CROWD

Steps:

• This is a huge batch of chili (432oz) so I recommend using 2 large 15 qt or larger pots, I use a 15.5 and a 22qt, otherwise it will be a bear to try to mix and stir all in one huge pot. Aluminum pots will burn on the bottom very quickly so stir every 5 minutes if using aluminum, every 10 if using good stainless steel with the thick bottom.
• Mix all the dry ingredients (spices) together in a 2qt bowl and set aside.
• Dice all the peppers and onions into about 1 inch squares and set aside.
• In a large mixing bowl, pour in undrained chili beans and pinto beans, drain and pour in the kidney beans and stir them up well, set aside.
• On Medium-High heat, brown all of the ground chuck in the largest pot or all in one if they're the same size. Adding additional Peppercorn Medley,(2 tbsp) Pink Himalayan salt (1 tbsp) and Garlic powder (3 tbsp) or to taste. You can skip these extra spices but your beef will not be as flavorful. (Skip the extra salt if using Italian sausage or pork.)
• Lower heat to medium. Add diced and stewed tomatoes and gradually stir in the spice mix that you set aside. Once well mixed divide evenly between your pots then add the beans evenly to each pot. Of course if you have a 5 gallon pot and a really good arm you could make this in one pot. Stir well. Divide the peppers and onion evenly and add to each pot. Stir well.
• Cook over medium heat stirring every 5 minutes for aluminum or every 10 minutes for thick bottom stainless steel pots, until it's bubbling hot, it's very important to wait for the bubbling. Boil for 5 minutes, reduce heat to low and cook covered for 1 hour. Don't forget to keep up the stirring or the bottom will burn, if this happens, DO NOT allow the spoon to scrape the bottom as it will pull up the burnt stuff from the bottom and ruin the taste of your chili, transfer to another large pot and continue cooking or into a very large bowl or 2, then clean out the burnt stuff from the bottom and return the chili to the pot and continue cooking after bringing it back up to temperature.
• Uncover and continue cooking on low heat for 15 minutes still stirring every 5 to 10 minutes until heat is turned off.
• Serve hot, enjoy!

CHILI FOR A CROWD - SILVER PALATE COOKBOOK

Steps:

• Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. This recipe yields 20 servings. Per serving: 260 calories, 19g carbohydrate, 26g protein, 10g fat, 55mg cholesterol.

CHILI FOR A CROWD

Steps:

• Heat oil and add onions, cook until tender. Add sausage and minced meat, stir and brown (remove as much excess fat as possible). Over low heat, stir in pepper, tomato paste, garlic, cuminseed, chili, mustard, salt, basil and oregano. Add drained tomatoes, wine, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer uncovered for 15 minutes. Taste and season as necessary. Add olives and simmer for another 5 minutes

CHILI FOR A CROWD

Steps:

• In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
• Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
• Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
• Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

CHILI FOR A CROWD

Steps:

• In an 8 quart kettle or Dutch oven, cook beef over medium heat until beef is no longer pink; drain.
• Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 20-24 servings (6 quarts).
• Taste of Home.