COOKING FOR A CROWD - GARDEN CHILI
3/4 cup vegetable oil
60 ounces chopped onions
1 1/2 tablespoons minced garlic
36 ounces celery, chopped
1 pound carrots, chopped finely
2 teaspoons dried oregano, crumbled
2 tablespoons ground cumin
2 tablespoons chili powder
1 ounce salt (1 1/2 tbsp)
1 tablespoon black pepper
1 pound green peppers, chopped
2 pounds zucchini, chopped
24 ounces canned mushrooms and stems
86 ounces canned tomatoes, diced
1 quart water
86 ounces canned red beans
1/3 cup frozen reconstituted lemon juice
24 ounces cheddar cheese, shredded
Heat oil. Add onions and garlic and sautÃ© until transparent.
Add celery, carrots, and seasonings to onions. Cook until tender-crisp.
Add remaining ingredients, except cheese, to onion mixture. Heat to 180Â°F.
To serve, ladle chili into soup bowls. Sprinkle 1/2 oz cheese over each portion.
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.