It doesn’t matter whether you’re tailgating or preparing meals days in advance, because when the temperature drops outside, a hot bowl of chili is one of the most comforting dishes you can eat. Serve this with warm bread or corn bread, a crisp salad, and something cool to drink. Chili is definitely better made the day before.
Ingredients:
- 10 lb ground beef (8 lbs ground turkey) drained
- 8 oz onion (1/2 c dried with 3/4 c water)
- 1 clove garlic
- 2 qt diced tomatoes (1 #10 can=12 c or 3 qt)
- 1 qt tomato puree
- 1 qt water
- 3 oz chili powder (or more if you know your audience)
- 1 1/2 Tab cumin
- 1 1/2 Tab salt
- 1/2 tsp pepper
- 2 oz sugar (2 Tab)
- 9 1/2 lb beans (canned) or 3# dried (See notes)
Directions:
- Brown the beef/turkey.
- Add garlic.
- Cook for 2 minutes.
- Add remaining ingredients.
- Simmer for at least an hour – longer is better.
Serves: Makes 3 gal = 50 cups
Source: MLK
Notes:
- Soak It Up
If you plan to use dried beans for your chili, there are two ways to rehydrate them. The easiest is to soak the beans in room-temperature water overnight or for approximately eight hours. Be sure that the beans are completely covered by at least three to four inches of water. For the quick-soak method, boil the dried beans in a pot of water (again, three to four inches of water on top of the beans) for a few minutes and then let them soak for about two hours off the flame. - Sweeten It Up
If your chili tastes bitter, add a little dark brown sugar to the mix. - Top It Off
When serving, set out bowls of toppings such as sour cream, shredded Cheddar or Jack cheese, diced avocado, lime wedges, chopped red or green onion, chopped cilantro, and oyster crackers. - Cool Off
If the chili’s heat is too much to take, counter the chile pepper’s capsaicin with casein, a protein found in dairy products like milk and yogurt. Another option is to eat bread or rice to help quell the fiery sensation.
