COOKING FOR A CROWD - CHILI CON CARNE
10 pounds ground beef (AP)
8 ounces chopped onions
1 clove minced garlic
2 1/2 quarts canned tomatoes, diced
2 quarts tomato puree
1 quart water
3 ounces chili powder
1 1/2 tablespoons ground cumin
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon black pepper
2 ounces granulated sugar
152 ounces canned beans (pinto, kidney, or red)
Cook beef, onions, and garlic in steam-jacketed kettle until meat loses pink color.
Mix tomato and seasonings. Add to beef. Cook until blended.
Add beans to meat mixture. Cover and simmer for 1 hour. Add water if chili becomes too thick.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
If dried beans are used, substitute 3 lb for canned beans. Wash and prepare according to directions on p. 632.
If desired, thicken chili by mixing 5 oz flour and 2 cups cold water. Add to chili mixture and heat until flour is cooked.
1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.
Chili and Cheese. Sprinkle grated cheddar or Monterey Jack cheese over chili, 1 Tbsp per bowl.
Chili Buffet. Serve chili with accompaniments: chopped onions, tomatoes, and green peppers; sliced black olives; shredded cheese; and sliced jalapeÃ±o peppers.
Chili Spaghetti. Use only 7 lb ground beef. Cook 1 lb 8 oz spaghetti according to directions on p. 369. Add to chili mixture just before serving. Macaroni or other pasta shapes may be used also.
Turkey Chili. Substitute 8 lb ground turkey for ground beef.