Big Batch Chili
- Number of Servings: 135
Ingredients
4 onions4 green peppers1 pound of Serrano peppers2-3 pkgs of celery stalks.20 pounds ground beef, (80/20 used in this recipe). 2 46-oz and 1 64 oz bottle tomato juice 1 6 lb, 6 oz can stewed tomatoes1 6 lb, 6 oz can crushed tomatoes 2 large cans of kidney beans (13 cups in each #10 can). .
coarsely chop:
4 onions, 4 green peppers, 1 pound of Serrano peppers, 2-3 pkgs of celery stalks.
Brown 20 pounds ground beef, breaking up into chunks - not fine grounds. (80/20 used in this recipe). DRAIN all that fat off!
Divide the ground beef among 2 large kettles, add the tomato juice (dividing between the 2 kettles).
Allow the beef to cook. The stewed tomatoes and crushed tomatoes came in large (6 lb, 6 oz) cans. Divide each can between the 2 kettles.
Add the chopped veggies, dividing between the 2 kettles.
bring to a simmer. If you are going to freeze, don't keep cooking. If this is for serving 'fresh', continue to cook the veggies. You don't want them to get mushy, so protect from overcooking.
Rinse 2 large cans of kidney beans (13 cups in each #10 can). Add to the kettles and stir gently to mix. Allow to heat through.
Serving Size: Makes 135 1-cup servings
Number of Servings: 135
Recipe submitted by SparkPeople user BUCHEGER4.
4 onions, 4 green peppers, 1 pound of Serrano peppers, 2-3 pkgs of celery stalks.
Brown 20 pounds ground beef, breaking up into chunks - not fine grounds. (80/20 used in this recipe). DRAIN all that fat off!
Divide the ground beef among 2 large kettles, add the tomato juice (dividing between the 2 kettles).
Allow the beef to cook. The stewed tomatoes and crushed tomatoes came in large (6 lb, 6 oz) cans. Divide each can between the 2 kettles.
Add the chopped veggies, dividing between the 2 kettles.
bring to a simmer. If you are going to freeze, don't keep cooking. If this is for serving 'fresh', continue to cook the veggies. You don't want them to get mushy, so protect from overcooking.
Rinse 2 large cans of kidney beans (13 cups in each #10 can). Add to the kettles and stir gently to mix. Allow to heat through.
Serving Size: Makes 135 1-cup servings
Number of Servings: 135
Recipe submitted by SparkPeople user BUCHEGER4.
Nutritional Info Amount Per Serving
- Calories: 280.0
- Total Fat: 18.1 g
- Cholesterol: 57.1 mg
- Sodium: 453.8 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.2 g
- Protein: 14.8 g
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