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Hi Hope:-) First of all, congratulations on your winning chili recipe:-)!! After looking around on the internet, I had decided that you would need around 30 lbs. of meat for your chili. Betsy's recipe for 3 gallons suggests that you need 16 lbs. of meat so doubling that for 6 gallons would mean 32 lbs. of meat so I guess that I was close as far as the amount of meat is concerned. Here are some recipes that I found that may also help to get you started.
Church Social or Fundraiser Basic Hamburger Chili
Real Texas Chili
Original San Antonio Chili
Texas "Lava" Chili
Gunsmoke Chili
All-Meat Chili
Wick Fowler's Chili
Joe Cooper's Chili
CHURCH SOCIAL OR FUNDRAISER BASIC HAMBURGER CHILI
Yields 6 gallons, just under 100 cups. Feeds about 80 people.
1 1/2 recipe fills 2 18-quart Nesco Roasting Ovens. Add an oven full of rice and feed the multitudes!
Quick. Cheap. It has beans. *(You'll have to omit the beans and make up the difference with meat or other ingredients, but I thought this would give you some idea as to quantities of ingredients since the recipe makes 6 gallons.) 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.
BASIC RECIPE:
6 pounds dried pinto beans *(See above)
3 tablespoons salt
20 pounds lean ground beef
1 pound chopped onions
4 cloves garlic, minced
6 quarts canned peeled and diced tomatoes in juice
2 quarts tomato paste
1 1/3 cups chili powder I recommend Gebhardt's
3 tablespoons ground cumin
1 1/2 teaspoon ground black pepper
water, beef broth, beer*, and/or coffee if extra liquid is needed- depends on cooking method
ADDITIONS AND VARIATIONS:
* Use kidney, navy or black beans, add 60-80 ounces frozen corn niblets wth the tomatoes.
* Increase onions to 4 pounds and garlic to 2 heads. Add 40 ounces chopped bell pepper.
* Prepare fresh chili peppers to taste and saute with the onions, etc.
* Substitute 13 pounds fresh pork sausage for 1/2 the ground beef. Drain some of the fat before adding to the beans- the sausage has way more fat.
* Substitute 13 pounds diced top sirloin for half the ground beef. Brown with the burger.
* Add additional spices: 1/4 cup dried oregano, 2-4 tablespoons crushed or ground red/cayenne pepper PLUS 1/4 cup paprika, 2 tablespoons ground coriander
* You can make a vegetarian chili by substituting soyburger.
PREPARATION:
Bean prep: Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
Meanwhile, brown beef with onions and garlic over medium high heat or brown in oven at 350 degrees until pink is gone, up to 1 hour. Combine, chili powder, cumin, pepper Add to meat mixture, tomatoes, tomato paste and cooked beans in 6 gallon pot; stir; cover.
Simmer 1 hour, stirring occasionally. Add liquid to ontain desired consistency- amount varies by cooking method and beans. May also be cooked covered in the oven or in Nesco roasting ovens, which are basically 18 quart crock pots, for about 3-4 hours at 300-325. In the oven, uncover for the last half hour.
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.
REAL TEXAS CHILI
Makes 8 servings.
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
1/4 teaspoon ground black pepper
Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
ORIGINAL SAN ANTONIO CHILI
Just North of The Border - Dave DeWitt and Nancy Gerlach
A delicious and authentic chili recipe without beans. Definitely worth the effort!
2 pounds beef shoulder, cut into 1 1/2" cubes
1 pound pork shoulder, cut into 1 1/2" cubes
flour for dredging
3 tablespoons vegetable oil
2 medium onions, chopped
6 cloves garlic, minced
1 quart water
2 ancho chiles, stems and seeds removed
4 dried red New Mexican chiles, stems and seeds removed
1 serrano chile, stem and seeds removed, chopped fine
1 tablespoon cumin seeds, freshly ground
2 tablespoons Mexican oregano
Lightly flour the beef and pork cubes. Quickly cook the meat in the oil, stirring often. Add the onions and garlic and sauté until soft. Add the water and simmer for 1 hour.
Soak the anchos and dried New Mexican chiles in hot water for 15 minutes. Pureé them in a blender with a little of the water and then strain. Add this sauce to the meat mixture along with the remaining ingredients and simmer for an additional 2 hours.
Serve with cooked beans on the side.
TEXAS "LAVA" CHILI
Yields 12 Servings
4 lb boneless sirloin roast
2 lb boneless venison roast
6 green jalapeno peppers seeded & diced (or sub your own kind)
2 cups lone star beer (not for scout outings)
1 cup sour mash bourbon (not for scout outings)
1/2 cup regular coca cola
2 tbsp Tabasco sauce
4 medium onions, chopped coarse
1 1/2 cups tomato paste
5 cloves garlic, minced
1 tbsp cayenne flakes
2 cups tomato sauce
1 tsp allspice
1 tbsp cumin, ground
1 cup green bell pepper, cored & seeded & chopped
2 tbsp fresh cilantro, chopped
2 tbsp cumin, ground
1 cup red bell pepper, cored seeded & chopped
2 tbsp peanut oil
1 tbsp cumin, ground
6 ancho peppers, dried & chopped
Cut all the meat into 1/4 " cubes. Put the peanut oil in a large, cast iron pot. Heat over medium high heat. Add the onions, garlic, meat cubes and the first measure of cumin. Cook until the meat is browned. Add the tomato sauce, beer, bourbon, Coca-Cola, chile peppers, Tabasco, cayenne, allspice, cilantro and second measure of cumin. Cover. Cook over low heat for 45 minutes, stirring often. Uncover. Cook for another 20 minutes. Stir in the third measure of cumin. Serve.
-- Thanks to Don Houston, from the Chile-Heads Recipe Collection
GUNSMOKE CHILI
2 lbs coarsely-ground lean beef or venison
2 large green bell peppers, chopped
2 fresh jalapeño chiles, chopped
2 medium onions, chopped
2 ribs celery, chopped
6 cloves garlic, minced or pressed
1/3 cup chili powder
1 tbsp. salt
1 tsp. cumin
1 (14.5-oz). can diced tomatoes
1/4 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)
2 bay leaves
1 15-oz. can tomato sauce
6 cups water or beef broth
2 15.5-oz. cans kidney or pinto beans
Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.
For hotter chili, add more peppers.
ALL-MEAT CHILI
Makes 6 servings,
2 pounds ground beef
1 cup chopped onion
3 cloves garlic, crushed
1 14½-ounce can tomatoes with green chilies
1 4-ounce can plain tomato sauce
4 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons unsweetened cocoa powder
1 teaspoon paprika
Brown and crumble the beef in a heavy skillet over medium-high heat. Pour off the grease and add the onion, garlic, tomatoes, tomato sauce, cumin, oregano, cocoa and paprika. Stir to combine.
Turn the burner to low; cover and simmer for 30 minutes. Uncover and simmer for another 15 to 20 minutes, or until the chili thickens a bit. Serve with grated cheese, sour cream, chopped raw onion or other low-carb toppings.
WICK FOWLER'S CHILI
Yield: 8 servings
Heat Scale: Hot
Nowadays it's easy to re-create the chili that Wick used in the first cook-off against H. Allen Smith--just buy some of the famous Wick Fowler 2-Alarm Chili Mix. Or, you can follow the recipe below, which chili legend holds is Wick's original version that he cooked in Terlingua in 1967. Remember to remove the Japanese chiles and the chilipiquins before serving. If this chili is too hot, Wick recommended drinking a pint of buttermilk.
3 pounds chili-grind beef, mostly lean
1 1/2 cups canned tomato sauce
Water as needed
1 teaspoon Tabasco sauce
3 heaping tablespoons chile powder
1 teaspoon oregano
1 teaspoon cumin seed or powder
2 onions, chopped
6 or more cloves garlic, chopped
1 teaspoon salt
1 teaspoon cayenne
1 tablespoon paprika
12 or more whole dried Japanese chiles (very hot)
6 to 8 chilipiquins (very, very hot)
3 tablespoons flour for thickener
Sear the meat in a large skillet until gray in color. Transfer the meat to a chili pot, along with the tomato sauce and enough water to cover the meat about ½ inch, mixing well. Stir in the Tabasco, chili powder, oregano, cumin, onions, garlic, salt, cayenne, and paprika. Add the Japanese chiles and chilipiquins, taking care not to break them open. Let simmer for 1 hour and 45 minutes, stirring gently at intervals.
About 30 minutes before the end of the cooking time, skim off any grease that has risen to the top. Mix the flour with a little water to make it liquid without lumps. Add this paste to ingredients in the pot and blend in thoroughly. Adjust salt and seasonings. Unless you are chili hungry at the moment, let the chili remain in the pot overnight, then reheat and serve. Freeze any chili left over. Serve with sliced or chopped onions and pinto beans on the side.
JOE COOPER'S CHILI
Yield: 8 servings
Heat Scale: Hot
Joe, the author of probably the best book ever written about chili, included his own recipe in With or Without Beans. "That which is to follow," he wrote, "represents many tedious, but gladdening, hours in the kitchen, not to mention countless pots of chili." Joe then presented three pages of description of his chili before revealing the recipe. He modestly stated that it should not be construed as the "best ever" chili, but rather one that satisfied the Coopers' appetites. "This recipe," concluded Cooper, "like most all worthwhile others, was conceived out of an uncertain past; born of a belief that no man can live long and prosper without good chili; reared in the confusion of trial and error; and now exists in maturity with the respect of neighbors and friends."
1/4 cup olive oil
3 pounds lean beef (never veal), hand-chopped into bite-sized cubes
1 quart water
2 bay leaves (if desired)
8 dry [New Mexican] chile pods or 6 tablespoons chile powder
3 teaspoons salt
10 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon red pepper [hot Chile powder]
1/2 teaspoon black pepper
1 tablespoon sugar
3 tablespoons paprika
1/4 teaspoon cocoa (optional)
3 tablespoons flour
6 tablespoons corn meal
When the olive oil is hot, in a 6-quart pot, add meat and sear over high heat; stir constantly until gray--not brown. It then will have the consistency of whole-grain hominy. Add 1 quart water and cook (covered) at bubbling simmer 1½ to 2 hours.
Then add all ingredients, except thickening (flour and corn meal). Cook 30 minutes longer at same bubbling simmer. Further cooking will damage some of the spice flavors. Skim off the fat.
Now add thickening, previously mixed in some cold water. Cook 5 minutes to determine if more water is necessary (likely) for your desired consistency. Stir to prevent sticking after thickening is added. A fairly hot chili.
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