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Chili Con Carne for 25-30 People

Source of Recipe

The Church Supper Cookbook


Recipe Introduction

This recipe can be extended with cooked rice to feed up to 40. Total volume of recipe: 42 cups

Recipe Link: www.recipelink.com/index.html

List of Ingredients

10 medium onions, sliced
2⁄3 cup cooking oil
6 pounds ground beef
6�8 tablespoons chili powder
2 teaspoons salt
2 teaspoons paprika
2 teaspoons ground red pepper
1 1⁄2 teaspoons Tabasco Sauce
1⁄2 teaspoon oregano
4 cans (28 ounces each) tomatoes
2 cans (6 ounces each) tomato paste
6 cans (12 ounces each) red kidney beans



Recipe

Cook onions in hot oil until tender but not brown. Add meat sprinkled with chili powder, salt, paprika, red pepper, Tabasco Sauce, and oregano. Break up meat with fork and brown. Add tomatoes (with juice) and tomato paste.
Cover and simmer 45 minutes or longer, adding water as needed to maintain original level of liquid.
Add beans and simmer for another 15�20 minutes.
You can make this ahead (with or without beans) and reheat. Freezes well, too. Two aluminum-foil roasting pans will conveniently hold the chili (without beans) for freezing.

Marion S. Chaffee, First Congregational Church, Newfane, Vermont