COOKING FOR A CROWD - GARDEN CHILI

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

  1. Heat oil. Add onions and garlic and sauté until transparent.

  2. Add celery, carrots, and seasonings to onions. Cook until tender-crisp.

  3. Add remaining ingredients, except cheese, to onion mixture. Heat to 180°F.

  4. 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 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.