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Many people have requested quantity chili recipes. Here is a wide range of chili-flavored recipes as well as a variety of chili side dishes. For a family size recipe of pure Texas -style chili try my Bowl of Red or my vegetarian Kung Fu Chili. For silly chili fun and links to championship recipes, go see Fun Facts and exotic Recipes. Ever heard of cinnamon-flavored Cincinatti chili?
These recipes are developed to feed 100 people, making about 10-12 ounce servings. Flavors range from school cafeteria-style "Chili mac" to authentic Cincinnati chili. Everyone who makes chili thinks theirs is the best or ONLY recipe! So you don't write about adding or omitting beans or tomatoes- living in Texas, I have heard it before. But if you just need to cook chili for a few hundred people, keep reading.
Here is a quantity tip: you need half as much of a chili recipe to make taco salad or to top baked potatoes.
Quick. Cheap. It has beans. It has tomatoes. Some people will be at the upper edge of their spice limit and others add LOTS of hot sauce. Even small children will eat it. And there will be hardly any left when everyone's done. It freezes pretty well- milder when thawed and reheated. Remember to pour into shallow pans (2" or less) to cool quickly.
Yields 6 gallons, just under 100 cups. Feeds about 80 people.
Serve over rice or Midwestern style over spaghetti, or in a bowl with corn tortillas, saltines or cornbread on the side. Toppings include crumbled cheese, chopped raw onions, chopped tomatoes, chopped fresh cilantro, sliced jalapenos, hot sauce. Side dishes, green salad, really good pickles and iced tea or beer.
*depends on the church of course.
Nutrition analysis per cup (basic recipe)
Total Fat: 11.8g
Total Carbohydrates: 23.5g
Dietary Fiber: 7.4g
Place water and ground beef in the cooking utensil over a
medium heat. Stir vigorously to break up the meat. It thickens, keep stirring but do not add any more water at this point.
Serve with the traditional accompaniments. Two Way means spaghetti topped with chili; Three Way is spaghetti topped with chili and grated cheddar cheese (preferably sharp cheddar); Four Way is spaghetti topped with chili, grated cheese and chopped onions; and Five Way is cooked kidney beans or chili beans, heated separately, placed on the plate then topped with spaghetti, chili, chopped onions and grated cheese.
For chili condiments for 100 people, you need 10 pounds of cheddar, 5 pound of chopped onions, 7 pounds each of sour cream and chopped jalapenos.
Allow 3-4 hours cooking time.
8 pounds pinto beans, soaked overnight
Soak the beans overnight or by the fast methods explained in the Bean faqs. Use plenty of water, they will about triple in size. Drain the beans. Put beans and all seasonings in pot with the 4 gallons of water. Bring to a boil and then reduce heat to a steady simmer and cover. Cook two hours, check for tenderness, if needed allow another hour.
Chili Mac with NO Beans
Serves 100 (6 gallons) - very mild|
Use 2 Nesco roasters or 2 or 3 18x24 roasting pans
|Cups Shortening||1||2 1/4||3 1/3||4 ½|
|Cups Flour||4 ½||9||13 ½||18|
|Tablespoons Sugar||2||4 ½||6||9|
|Tablespoons Baking Powder||3||6||9||12|
|Cups * Milk||1¾||3 ½||5 ¼||7|
Preheat oven to 450 degrees. Mix flour, sugar, baking powder and salt together. Cut shortening into mixture until it resembles fine crumbs. Stir in milk just until dough leaves sides of bowl. Dough will be soft and thick. Turn dough on to lightly floured surface. Knead lightly 10 times. Roll to 1/2 in. thick and cut with 2 1/2 in. cutter. Place on un-greased cookie sheet and bake 10 to 12 minutes. *Slightly more or less milk may be needed.
Plain Ol' Cornbread
7 cups cornmeal, preferably whole grain
Grease 3 1x13 pans
TEXAS STYLE CHILI POWDER
Makes 6 pounds.
76 ounces ground dried chili peppers
Put all the ingredients in a big zipper plastic bag. Blend well by shaking until completely smooth. Makes 6 pounds.
2 gallons kosher dill pickle halves, 30-40 pickles, with brine
2 cups prepared horseradish
1 pint sliced jalapenos, drained Prearation:
Pour the brine from the pickle jar into a large bowl. Mix the horseradish and jalapenos into the brine.
Cut the pickles into large bite-sized pieces and reimmerse them in the spiced brine.
Cover and refrigerate overnight.
Blanched mini carrots or blanched cauliflower bits are great soaked in the same brine. Yes, you must blanch them first.
Prepare cook and store chili in a health approved food premise (commercial kitchen).
Cook onion, garlic and spiuces in oil until onion is tender, Add chopped vegetables, cook and stir about 5 minutes. Add tomatoes and seasonings. Bring to a boil, reduce to simmer, and cover. Simmer until all the veggies are tender (10-30 minutes depending on amounts). Add beans and heat through.