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Recipe: Chili Con Carne for 25-30 People (make-ahead, freeze ahead)

Main Dishes - Chilis, Stews
CHILI CON CARNE FOR 25-30 PEOPLE

"This recipe can be extended with cooked rice to feed up to 40."

10 medium onions, sliced
2/3 cup cooking oil
6 pounds ground beef
6 to 8 tablespoons chili powder
2 teaspoons salt
2 teaspoons paprika
2 teaspoons ground red pepper
1 1/2 teaspoons Tabasco Sauce
1/2 teaspoon oregano
4 cans (28 ounces each) tomatoes
2 cans (6 ounces each) tomato paste
Water (as needed)
6 cans (12 ounces each) red kidney beans

Cook onions in hot oil until tender but not brown.

Add meat sprinkled with chili powder, salt, paprika, red pepper, Tabasco Sauce, and oregano. Break up meat with fork and brown. Add tomatoes (with juice) and tomato paste. Cover and simmer 45 minutes or longer, adding water as needed to maintain original level of liquid.

Add beans and simmer for another 15-20 minutes.

You can make this ahead (with or without beans) and reheat. Freezes well, too. Two aluminum-foil roasting pans will conveniently hold the chili (without beans) for freezing.

From: Marion S. Chaffee, First Congregational Church, Newfane, Vermont

Makes 25-30 servings
Source: The Church Supper Cookbook by David Joachim (Editor)
MsgID: 041558
Shared by: Betsy at Recipelink.com
Board: Quantity Cooking at Recipelink.com
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