A Whole Buncha Chili con Carne
by, November 3rd, 2008 at 10:41 AM (809 Views)
This is what it's like, cooking for the shelter (in this case, N Street Village):This recipe is sort of a cross between Wick Fowler's, The Joy of Cooking, and Food for Fifty, as modified to work in our kitchen with our equipment.Chili con Carne for 50
2 pounds dried red kidney beans
15 pounds ground chuck (I use Costco 88% lean)
3 pounds onions, coarsely chopped
8 cloves garlic, finely chopped
3/4 cups good-quality chili powder (I use Penzey's medium-hot)
2 tablespoons freshly ground black pepper
4 tablespoons Kosher salt
cayenne pepper as needed
3 15-ounce cans tomato sauce
1/2 cup masa harina (optional, but nice)
1. Pick over the beans to remove any pebbles, dirt clumps, and cracked or shriveled beans. Rinse them, and soak them overnight in more than enough water to cover. Add more water, and simmer the beans about half an hour or until tender but not mushy.
2. Divide the meat into two roasting pans and place in a [large!] 450º oven. Brown the meat thoroughly, breaking up chunks and stirring from time to time. Drain off any excess fat.
3. Add the onion and garlic to the meat and continue browning until the onions color. Add the chili powder, salt, pepper, and tomato sauce; add two cans of water for each can of sauce. If you like the chili spicier (this recipe approximates Wick Fowler's Two-Alarm in heat), add cayenne to taste. Stir to mix; cover the roasting pans, turn the heat down to 325º, and cook for about an hour and a half.
4. Add the drained kidney beans and cook for another 15 minutes. Mix the masa harina with about a cup of luke-warm water and stir it into the chili (this optional step will both thicken the chili slightly and mellow it). Cook another five minutes or so.