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.


Velveeta Chili

March 28, 2008
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Use ground turkey if you like, rather than beef, and serve with sour cream and fresh corn bread. Yum! What a great supper! SAM

1 medium green onion, finely chopped
1 tablespoon olive oil
2 cloves garlic, pressed
1 pound ground beef
1 (8-ounce) can tomato sauce
1 (4-ounce) can chopped green chili peppers, drained
1 teaspoon Worcestershire sauce
1 pound Velveeta cheese, cubed
Salt and freshly ground pepper to taste
Sour cream

In a heavy skillet over medium heat, sauté the onion in the oil until soft, about 5 minutes. Add the garlic and beef and sauté until the meat is no longer pink. Add the tomato sauce, chili peppers, Worcestershire sauce, and Velveeta. Cook, stirring constantly until the cheese melts. Serve in bowls with sour cream.
Makes 4 servings.

Adapted from Emily’s cookbook All-American Comfort Food.


Chili Dip

January 23, 2008
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Technically, this is an appetizer, and a great one. But, trust me, you can make a meal on this! SAM

2 pounds ground beef
1 medium onion, chopped (1/2 cup)
2 cloves garlic, pressed
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 (14 1/2-ounce) can chopped tomatoes
Sea salt and freshly ground black pepper to taste
1 (16-ounce) can kidney beans, drained
1/2 cup sour cream
1 tablespoon dried chives

In a large chef’s pan or heavy skillet over medium-high heat, sauté the beef, onion, and garlic until browned. Add the chili powder, cumin, tomatoes, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour. Pulse the beans 3 or 4 times with an immersion blender to roughly chop and add to the beef mixture. Cook until thoroughly heated. Pour into a chafing dish, top with sour cream and chives, and serve with corn chips.
Makes 20 servings.