- 12
- 180 mins
- 540 mins
Ingredients
- For 1 Batch
- 3 lbs Ground Beef 85% Lean or Better
- 2 10 ounce cans Tomato Soup
- 2 10 ounce cans Water
- 1 1/2 lbs Drained Light Kidney Beans (40 oz can = 2 lbs, 15 1/2 oz can = 3/4 lb)
- 1 1/2 lbs Drained Dark Kidney Beans (40 oz can = 2 lbs, 15 1/2 oz can = 3/4 lb)
- 1 lb Red Chili Beans with Sauce (16 oz can = 1 lb) Hotness to taste
- 1 Large Chopped Yellow Onion
- 1 Large Chopped Celery Stalk
- 1 Large Chopped Green Pepper
- 2 tbsp Chili Powder
- 1 tbsp Paprika
- 1/2 tsp Salt
- 1 tsp Course Ground Black Pepper
- 1 tbsp Crushed Red Pepper
- 4 shakes Tabasco Sauce
- Garnishes
- Serve with sour cream, grated cheddar cheese, chopped scallions or onions, and saltine crackers.
Preparation
Step 1
NOTES
• 1 batch feeds 12 people,2 batches 24 people, and 3 batches 36 people.
• 3 batches will just barely fit in a 20 quart pot.
• Chili should be prepared about 2 to 3 days in advance so it can be brought to temperature and cooked at least 3 times. Two times will do in a pinch but 3 times is better.
• After the chili is removed from the heat it should be chilled pretty rapidly to refrigerator temperature to avoid spoilage.
DIRECTIONS
Start by putting tomato soup and water in pot. Turn on heat low or medium. Add onion, celery, green pepper, and all spices. Mix thoroughly.
Add all beans. Remember to drain kidney beans and DO NOT drain chili beans before adding. Mix thoroughly.
Brown ground beef in batches. Drain each batch before adding to pot. Mix each batch into the pot before adding more.
Heat the chili carefully to a simmer, stirring frequently to avoid burning on the bottom of the pot. Cook for about 3 hours covered stirring frequently to avoid burning. If the chili is too thick add water a cup at a time. If it is too thin, cook uncovered to thicken it.
Chill chili to refrigerator temperature and reheat the next day for about 3 hours. When reheating the chili you must be very careful to stir frequently to avoid burning the chili on the bottom of the pot. Remember also to stir frequently when cooking for 3 hours.
Chill chili to refrigerator temperature again and reheat the day you are serving it for about 3 hours prior to serving. All stirring instructions to avoid burning apply here too.