Chili for Fifty

February 7, 2009

rrgarlic
So they’re all coming to your house for dinner … Don’t panic. Chili for fifty is just like chili for six—you just use more cans.

PS Chili won’t taste right at first. You have to give it time for the flavors to meld. Let it simmer for an hour; then taste it. You might want more salt, chili powder, or cumin.

¾ cup olive oil
6 large onions, finely chopped (6 cups)
6 large green bell peppers, seeded and chopped (6 cups)
¾ cup chili powder or to taste
¼ cup ground cumin
10 pounds ground beef
12 cloves garlic, minced
1 tablespoon salt or to taste
1 1/2 teaspoons black pepper
6 (10-ounce) cans diced tomatoes
1/3 cup tomato paste
6 (15-ounce) cans kidney beans, drained
½ cup dry sherry
1/3 cup firmly packed dark brown sugar
Sour cream, grated Cheddar cheese, chopped green onions for garnish

In a very large skillet or large Dutch oven over medium heat, sauté the onion and bell pepper in the oil until tender, about 10 minutes. Add the chili powder and cumin and sauté until fragrant, about 3 minutes. Add the beef, garlic, salt, and black pepper. Cook, stirring, until the beef browns. Add the tomatoes, tomato paste, beans, sherry, and sugar. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Garnish with sour cream, grated Cheddar cheese, or chopped green onions or other chili toppings.
Makes 50 servings.


Hot Dogs with Chili and Cheese

July 24, 2007

rrhotdogb.jpg

An easy-to-stir-together hot dog chili so good you can eat it by itself. Tuck this recipe away in your ‘Feeding the Five Hundred’ file. You can double, triple, or quadruple it for crowds. Sam

2 tablespoons olive oil
1 large onion, finely chopped (1 cup)
1 large green bell pepper, seeded and chopped (1 cup)
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 pound ground beef
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) can tomatoes, drained and chopped
2 tablespoons tomato paste
1 (15-ounce) can kidney beans, drained
1 tablespoon dry sherry
1 tablespoon firmly packed dark brown sugar
8 hot dogs
8 hot dog buns
1/4 pound sharp Cheddar cheese, shredded (1 cup)

In a heavy skillet over medium heat, sauté the onion and bell pepper in the oil until tender, about 10 minutes. Add the chili powder and cumin and sauté until fragrant, about 3 minutes. Add the beef, garlic, salt, and black pepper. Cook, stirring, until the beef browns. Add the tomatoes, tomato paste, beans, sherry, and sugar. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Grill or broil the frankfurters until slightly blistered on all sides and heat the buns. Place the hot dogs in the buns, pour chili on top, and sprinkle with cheese.
Makes 8 servings.


COOKING TIP: Chili con Casserole

July 24, 2007

Chop the hot dogs in to half-inch pieces, stir them into the chili, sprinkle with the cheese and 1/4 cup breadcrumbs and bake as a casserole. 350 degrees F for 30 or 40 minutes should make it brown and bubbly.