thenewchurchsupper

Many people have asked for our chili recipe, so I’m posting both the 12 serving version and the 500 serving version.  Each time we make the chili at church it varies just a little bit.  We may put in some leftover roast beef, or spaghetti sauce, or meatloaf.  This week we substituted green enchilada sauce for the diced green chilis, because we had some cans leftover from our last enchilada dinner.  So feel free to experiment with ingredients, and enjoy!

Calvary’s Meaty Chili Recipe

Serves: 12

3 tablespoons vegetable oil

3 onions, chopped

4-1/2 cloves garlic, minced

1-1/2 pounds ground beef

1-1/4 pounds beef sirloin, cubed

1-1/2 (14.5 ounce) cans peeled and diced tomatoes with juice

1-1/2 (12 fluid ounce) cans or bottles dark beer

1-1/2 cups strong brewed coffee

3 (6 ounce) cans tomato paste

1-1/2 (14 ounce) cans beef broth

3/4 cup packed brown sugar

1/3 cup chili powder

1 tablespoon and 1-1/2 teaspoons cumin seeds, or ground cumin

1 tablespoon and 1-1/2 teaspoons unsweetened cocoa powder

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cayenne pepper

1-1/2 teaspoons ground coriander

1-1/2 teaspoons salt

4 (15 ounce) cans kidney beans

1 small can mild diced green chilis

Directions:

Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in beans and green chilis. Reduce heat to low, and simmer for 2 hours.

A little team meeting in the midst of chili making on Tuesday morning.

Chili for a Crowd

Serves: about 500 8 oz servings. Makes 8 22qt roaster pans, ¾ full, approx 16 ½ quarts per roaster

vegetable oil as needed to brown meat

12# onions, chopped

2 cups garlic, minced

55 pounds ground beef

25 pounds beef sirloin, cubed

7 #10 cans peeled and diced tomatoes with juice

24 (12oz) cans or bottles dark beer

32 cups strong brewed coffee

3#10 Cans (111oz per can) cans tomato paste

12 49oz cans beef broth

4 24 oz cans diced green chilis (mild)

3 1/2 cups packed brown sugar

8 cups chili powder

2 cups ground cumin

2 cups cocoa powder

3/4 cup dried oregano

1/4 cup ground cayenne pepper

3/4 cup ground coriander

8 #10 cans kidney beans

Serve Cholula on the side

Directions:

Brown hamburger on griddle, then brown the cubed sirloin. Mix the 2 meats together after cooking. Saute onions and garlic on same griddle with browned bits and juices from the meat. Mix all the dry ingredients together, then stir into the meat to distribute evenly. Refrigerate overnight if needed at this point.

Divide meat mixture into 8 roasters. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste, chilis and beef broth. Stir in the beans. Bring to boil, then reduce heat to low, and simmer for at least 2 hours.