Chili for freezer (13quarts)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Ingredients:2 Jalapeno peppers 8 stalks of Celery5 cups sliced Mushrooms 12oz Grape Tomatoes 12oz = approx 48 tomatoes5 cups chopped Green/red Bell Peppers 5 onions medium-sizedGround beef, lean, 64 oz 4 Large cans Kidney beans dark red 4 cans Campbells Tomato Soup4 Large Canned TomatoesChili powder, 10 tbsp Pepper, black, 1 tbsp Pepper, red or cayenne, 1 tsp Salt, 1 tsp
Makes 20 2-cup servings
I use a 16quart pot for this and end up with about 13ish quarts of Chili.
In a 16quart pot with a thick bottom brown the hamburger with 1tbsp black pepper, 1tsp cayenne and 1tsp salt. When browned drain off most of the fat.
Add in onion, mushrooms, bell peppers, and celery and cook until onion starts to get translucent.
Add tomato soup, grape tomatoes, canned tomatoes, kidney beans, and jalapeno peppers, stir well.
Add chili powder and stir well.
Bring to a boil and immediately turn it down so it just simmers.
Simmer for approx 2 hours. **Stir very very often!** This can easily stick and burn to the bottom of the pot when using a conventional home range. I set my timer for 15 minutes because I'm horrible for remembering.
If it burns a little don't scrape the bottom of the pot when you stir it. To get rid of a very mild burned taste add a couple tablespoons of peanut butter.
Number of Servings: 20
Recipe submitted by SparkPeople user JUDIPATOOTIE.
I use a 16quart pot for this and end up with about 13ish quarts of Chili.
In a 16quart pot with a thick bottom brown the hamburger with 1tbsp black pepper, 1tsp cayenne and 1tsp salt. When browned drain off most of the fat.
Add in onion, mushrooms, bell peppers, and celery and cook until onion starts to get translucent.
Add tomato soup, grape tomatoes, canned tomatoes, kidney beans, and jalapeno peppers, stir well.
Add chili powder and stir well.
Bring to a boil and immediately turn it down so it just simmers.
Simmer for approx 2 hours. **Stir very very often!** This can easily stick and burn to the bottom of the pot when using a conventional home range. I set my timer for 15 minutes because I'm horrible for remembering.
If it burns a little don't scrape the bottom of the pot when you stir it. To get rid of a very mild burned taste add a couple tablespoons of peanut butter.
Number of Servings: 20
Recipe submitted by SparkPeople user JUDIPATOOTIE.
Nutritional Info Amount Per Serving
- Calories: 413.4
- Total Fat: 19.9 g
- Cholesterol: 68.0 mg
- Sodium: 998.2 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 9.4 g
- Protein: 24.7 g
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