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Chili For 50 ( 25 -30 Chili lovers )
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.
13 LBS Tip Roast, cut into 1/2\" cubes
7 LBS ground chuck
5 LB ground Pork Sausage
5 Tablespoon oregeno
30 Tablespoons Chili powder
5 Tablespoon ground Cumin
5 Tablespoon paprika
5 10oz can Rotel Chunky Tomatoes & Green Chilies
10 large onions, diced
30 cloves garlic, minced,
5 Red bell pepper, diced
2 1/2 can chipotle peppers in adobe sauce, diced ( about 12-15 )
10 Jalapeno peppers, seeded and diced
5 15oz can diced tomatoes
10 Tablespoons brown sauger
5 Tablespoon Balsamic vinegar
120oz Beef stock
Corn meal
salt and pepper to taste
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.
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.
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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