CHILI RECIPE FOR 50 RECIPES

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CHILI FOR 50! RECIPE - FOOD.COM



Chili for 50! Recipe - Food.com image

I concocted this one for a Lenten Series dinner at church in 2007. It is pretty basic, uses readily available ingredients, and minimal preparation time.

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 50 serving(s)

Number Of Ingredients 14

5 1/2 lbs 80% lean ground beef
1 lb Bob Evans sausage (regular)
1 lb Bob Evans sausage (hot)
9 ounces canned chopped green chili peppers
112 ounces canned crushed tomatoes
112 ounces tomato sauce
1 ounce ground cumin
2 1/2 ounces ground chili powder
5 large yellow onions, diced
42 ounces kidney beans
2 tablespoons salt
1 tablespoon paprika
1 head garlic, crushed
42 ounces kidney beans

Steps:

  • If necessary, split between 2 large stock pots, splitting ingredients as you add them.
  • Brown beef and sausage.
  • Add onion and garlic, saute until translucent.
  • Add tomato sauce, crushed tomatoes, chiles and spices.
  • Simmer at least 30-45 minutes.
  • Add kidney beans 15 minutes before finishing.
  • Serve hot, garnished with sour cream, chopped onions, hot sauce, or cheddar cheese.

Nutrition Facts : Calories 274.9, FatContent 15.8, SaturatedFatContent 5.6, CholesterolContent 48.5, SodiumContent 1056.9, CarbohydrateContent 19.1, FiberContent 4.8, SugarContent 7, ProteinContent 15.8

PRESSURE COOKER CHILI RECIPE | ALTON BROWN | FOOD NETWORK



Pressure Cooker Chili Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Steps:

  • Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
  • Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
  • Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
  • Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

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