12 Quarts Chili

Recipe Ingredients

8 lbs	3632g / 128oz	Beef chuck - diced OR coarsely ground is best
2 lbs	908g / 32oz	Pork - cut the same, as beef
2		Onions - diced (large)
1		Garlic clove - chopped
3 tablespoons	45ml	Salt
1 1/2 teaspoons	7.5ml	Thyme
1 1/2 teaspoons	7.5ml	Oregano
1 tablespoon	15ml	Cumin, powder
6		Bay leaves
1 tablespoon	15ml	Cayenne

Recipe Instructions

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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