Serves 8, 1 cup servings
We make chili for 40 and freeze in 2 cup servings and warm up in microwave.
Marilyn
Ingredients
1 1/2 lb ground beef
2 large onions, chopped
1 green pepper, chopped
2 cloves garlic, optional
2 19 oz. cans kidney beans, rinsed and drained
1 19 oz. can diced tomatoes, with juice
2 5 oz. cans tomato paste, see note below for substituting with tomato sauce
2 cups water, see note below
2-3 tsp salt
1-3 tsp chili powder
1/2 tsp black pepper
Instructions
Cook ground beef in frying pan and drain, especially if using regular ground beef. Place ground beef in roasting pan.
Cook onions and garlic in frying pan for a couple of minutes and then add green pepper. Cook until soft. Add vegetables to roasting pan.
Add remaining ingredients to roasting pan and mix. Cover and bake in 350 F oven for 1 to 2 hours.
Instructions to reheat and serve the next day:
Use this method to reheat the batch of chili in the roasting pans and keep warm in slow cookers. Preheat oven to 350F. Bake batch of chili in oven for 1 hour or until hot. Move chili to crock pots and keep warm.
Notes
I often omit garlic.
Use a potato masher to separate the hamburger meat while cooking, this will help keep the meat separate with no clumps.
Bake uncovered for a thicker chili.
To use tomato Sauce: You may replace the 2 cans of tomato paste and 2 cups of water with 2 cans (15 oz) Hunt's Tomato Sauce if tomato paste is not available.
To use tomato paste, remember the following: Tomato paste is cheaper, all you need is to add 1 cup of water per 5 oz. can of paste and 1 teaspoon of salt to make a sauce.
Hints:
Before serving count how many cups the recipe makes and then multiply the ingredients to make the recipe for 40. Two rectangular roasting pans make about 48 cups of chili. Use an 8 cup measuring cup and fill your oven pans with water to measure how much they hold if you have no idea how large they are.
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