12 Quarts Chili Recipe - Cooking Index
12 Quarts Chili Recipe - Cooking Index
| 8 lbs | Beef chuck - diced OR coarsely ground is best | |
| 2 lbs | Pork - cut the same, as beef | |
| 2 | Onions - diced (large) | |
| 1 x | Garlic - chopped | |
| 3 tablespoons | Salt | |
| 1 1/2 teaspoons | Thyme | |
| 1 1/2 teaspoons | Oregano | |
| 1 tablespoon | Cumin, powder | |
| 6 | Bay leaves | |
| 1 tablespoon | Cayenne |
Place all ingredients in 12 c. pot. Fill the pot half full with water, and put on a low fire. In a large frying pan, make a very dark roux of: 2 cups corn oil 2 cups flour.
When very dark, add: 3 12oz cans tomato paste, or 6 6 oz cans Cook very slowly until oil starts coming up again.
Now add: 20 Tablespoons chili powder Stir and cook, making a thick paste, being careful not to burn. Add the roux mixture to the meat pot.
Simmer, stirring often, for at least 1 1/2 hours, or longer. Allow to sit until grease rises, and skim. Reheat to serve.
Source:
Bill Wight
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