Wednesday, April 15, 2009

12 Quarts Chili

8 pounds beef chuck -- diced or coarsely ground is best
2 pounds pork, cut the same -- as beef
2 large onions -- diced
1 head garlic -- chopped
3 Tablespoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 Tablespoon comino (cumin) powder
6 bay leaves
1 Tablespoon cayenne

Place all ingredients in 12 c. pot. Fill the pot half full with water, and put on a low fire. In a large frying pan, make a very dark roux of: 2 cups corn oil 2 cups flourWhen very dark, add: 3 12oz cans tomato paste, or 6 6 oz cansCook very slowly until oil starts coming up again. Now add: 20 Tablespoons chili powderStir and cook, making a thick paste, being careful not to burn. Add the roux mixture to the meat pot. Simmer, stirring often, for at least 1 1/2 hours, or longer. Allow to sit until grease rises, and skim. Reheat to serve.

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