Chili For 100 People Recipe 345

Steps:

• In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Steps:

• In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
• Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
• Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
• Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

Steps:

• If using dried beans and not freezing the chilli, rinse and pick over the beans, then soak them overnight in plenty of water. Rinse again, and tip into a large pan with enough water to cover by 5cm and bring to the boil. Boil briskly for 10 mins, then turn down the heat and simmer gently for 30 mins or until tender. Drain and set aside.
• Heat the olive oil in a large, heavy-based lidded pan and brown the pork, then the beef, in 4 batches, scooping into a bowl as you go. Slice the bacon into strips. Add to the empty pan and cook gently to begin with, raising the heat as the bacon crisps. Scoop the bacon out of the pan, stir in the onions, garlic, celery and the bay leaves, and cook, stirring occasionally, until the onions are soft but hardly coloured - about 20 mins.
• Quarter the lemons lengthways, cut out the pithy core and remove the seeds. Chop into very small pieces, each with a bit of peel. Stir the chilli powder, cumin and oregano into the onions and stir-fry for a couple of mins, then return the meat, adding the tomato purée, chopped tomatoes, lemon, wine and stock. Stir as the dish heats up, then simmer, covered, for 1 hr 30 mins. Taste and adjust the seasoning. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
• Add the beans to the pan - if you're using canned beans, rinse them first. Cook, uncovered, for a further 30 mins. Can be cooled at this stage and kept covered in the fridge for 24 hrs.
• Tip the soured cream into a bowl, snip the chives into small pieces then scatter them over the soured cream, cover and refrigerate until serving.
• To make the guacamole, halve the avocados lengthways, remove the stone and use a fork to mash the flesh into its shell. Scoop out into a bowl, mashing further if necessary (I like it lumpy). Add the chillies, onions and the garlic crushed to a paste with a little salt. Squeeze over the juice of 3 limes, season with black pepper and add the chopped coriander. Mix, adding extra lime juice to taste. Cover with cling film, allowing it to touch the surface. Chill until required.
• To prepare the couscous, boil the kettle and measure 750ml water into a mixing bowl. Add the lemon juice, olive oil and couscous. Stir, cover with cling film and leave to soak for 30 mins, then fluff up with a fork.
• Prepare the corn chips up to 1 hr before serving. Spread the chips on baking sheets, scatter over the cheese and place under a hot grill for 2-4 mins until molten and crusty. Transfer to a serving bowl. Serve with the chilli, couscous, guacamole, soured cream and chives and some coriander leaves sprinkled over the top, if you like.

Steps:

• In a large pot put in all of the ground beef.
• Then fill with water to cover the beef.
• Bring the beef to a boil then reduce to a simmer. It is best that you stir it when you fist put it on the heat so the ground beef breaks up.
• Stir occasionally till all of the meat is cooked. It will take about 35 minutes to brown all of the beef.
• When the ground beef is simmering, chop the onion, green pepper, and celery. Make sure to stir the beef as you go.
• When meat is done, use a strainer to drain the meat.
• Leaving the meat to strain, finish chopping the vegetables.
• Add the vegetables to your chili pot with the vegetable oil. Sweat the vegetables in the oil till they soften.
• Once the vegetables are softened then add the ground beef. Then mix them together and turn off the heat.
• Add the rest of the ingredients to the chili pot with the heat off (I do this because I transport it after this step). Mix all the ingredients together and transport the chili pot to the final location.
• Then put back on heat. Bring it to a slow simmer (mixing occasionally). Let simmer for around 2 hours and serve.

Steps:

• Combine all of the ingredients in three large kettles; cover and cook over medium heat for 2-3 hours. Discard bay leaves.