CHILI ROASTER RECIPES

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CHILI FOR A BIG BASH RECIPE -

This is one of the dishes I made for a big crowd that will be partying with us on the Fourth of July. (You can cut the recipe in half or you can freeze for a latter day).I used venison but you can use lean beef. Venison is very lean. I use small cubed pieces of meat as well as ground. Gives it more texture. But its melt in your mouth cubes of meat. It really does melt in your mouth. All the different ingredients blend together to give you a nice spicy almost 5 alarm chili. I used Goya beans which are not to be rinsed. Check your cans most do need a rinse.The picture shown is one serving and topped with grated cheddard cheese, sour cream, and Salsa Verde recipe #84339.

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 3 hours

Yield 6 quarts, 20-30 serving(s)

Number Of Ingredients 22

3 tablespoons vegetable oil
4 lbs ground venison or 4 lbs ground beef
2 lbs of cubed venison or 2 lbs beef
2 hot Italian sausage links, crumbled
2 -3 tablespoons minced garlic
4 tablespoons Worcestershire sauce
2 large onions, diced
1 large green pepper, diced
1 (4 1/2 ounce) can diced green chilies
4 -6 chipotle chiles in adobo, diced
14 ounces dark beer
1/2 cup brown sugar
2 (28 ounce) cans crushed tomatoes
8 ounces tomato paste
4 -6 tablespoons chili powder
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
4 (14 ounce) cans kidney beans, I like it but I know down south it unheard of (optional)
4 cups turkey broth or 4 cups water

Steps:

  • In a very large pot.
  • I used my 18 quart electric roaster oven (counter top).
  • It`s like a very very large crock pot.
  • Heat to 400 degrees add oil and brown meats.
  • While meat is browning add onions, peppers, garlic and Worcestershire sauce.
  • Continue to cook till all meat is browned stirring often.
  • Add all the rest of the ingredients and lower the temperature to 275 degrees and cook for 2-3 hour till all the flavor meld into a delish chili. Be sure to stir all the while!
  • Check for seasoning.
  • Enjoy over rice or straight.

Nutrition Facts : Calories 326.7, FatContent 12.5, SaturatedFatContent 4.7, CholesterolContent 115.5, SodiumContent 869.5, CarbohydrateContent 18.6, FiberContent 3.2, SugarContent 8.3, ProteinContent 34.2

18-22 QT ROASTER OF CHILI | JUST A PINCH RECIPES



18-22 Qt Roaster of Chili | Just A Pinch Recipes image

This recipee is NOT for a small family this recipe is for an organization that does a chili feed, or if you want to have many many containers of chili for the winter!!! This recipe is great for public consumption because it is not real spicy, when I make this for home, I do add more spice. ENJOY!!

Provided by Jackie Jepsen @JJepsen

Categories     Beef

Prep Time 1 hours

Cook Time 12 hours

Yield 75

Number Of Ingredients 13

5+ pound(s) ground beef
1 #10 can(s) 108 oz plus (4)-16 oz chili beans undrained
1 #10 can(s) 108 oz plus (4)-16 oz kidney beans undrained mixed light and dark
1 bunch(es) celery stalks chopped
2 pound(s) onions chopped
(8-10)46oz can(s) tomato juice
2 can(s) 28 oz each diced or stewed tomatoes
3 - green peppers chopped
2 tablespoon(s) chili powder
1 tablespoon(s) garlic salt
1 tablespoon(s) onion salt
1 teaspoon(s) cayenne pepper (optional)
1 bunch(es) garlic chopped

Steps:

  • Brown ground beef and drain good. Season with the onion, garlic, chili powder, and cayenne pepper if desired
  • In separate fry pans put chopped celery and cover with water cook till celery is just a little tender. Chop onions and put in fry pan and cover with water and also cook till just a little tender.
  • Combine ground beef, cooked celery and onions into large roasters with the tomato juice, canned tomatoes, UNDRAINED cans of chili and kidney beans. And the chopped green peppers and chopped garlic
  • Simmer in roaster for at least 8 hours, I usually simmer over night. Serve with more chopped onions shredded cheese and a dollup of sour cream if desired. Season to taste!! ENJOY!!

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