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TEN CAN CHILI




Source of Recipe


the web


List of Ingredients




1 whole celery, cleaned and chopped into medium pieces.
2 large red bell peppers (or equivalent), chopped into medium sized pieces.
2 large yellow onions (or equivalent), chopped medium-fine.
1 jalapeno pepper, seeded and chopped fine.
1/4 - 1/2 small habanero pepper, seeded and chopped fine (Be careful-Hot).
4 - 5 cloves of garlic, chopped fine.
4 - 5 mushrooms, thinly sliced (optional).
2 pounds of 20% fat hamburger, browned and drained.
1 large can (29 oz) of tomato sauce.
4 large cans of kidney beans (27 oz each), drained and washed.
1 large can of “Redi-Cut” tomatoes (28 oz), added 30 minutes before serving.
1 cup of water.

Spices:

“Grandma’s Zesty Chili Powder”, 3 tbls to start.
Less than one-eighth tsp. of fennel seeds.
1/2 tsp. of salt.
1/2 tsp. of ground black pepper.
1 tsp. of cumin powder.
2 bay leaves and pinch or more of Italian seasoning (optional).



Recipe



Use a 10-quart or larger stainless steel or cast iron pot. Don’t use a dented firehouse aluminum pot unless you enjoy eating aluminum oxide.

Put tomato sauce in first, and then add beans, vegetables, browned meat, and spices. Add 1 cup of water at the beginning of cooking. Simmer at medium heat (not boiling) for about 2- 3 hours, and stir frequently. About 30 minutes before serving add “Redi-Cut” tomatoes, and adjust the original spices to your taste. The chili is done when the celery pieces are tender. Serve with French bread & butter, and sprinkle Parmesan cheese on top of the chili if desired.

This recipe makes about 2 gallons of chili, which is sufficient for a double firehouse or for Chris Diaz on a Monday morning. Cut the recipe in half when appropriate.