Difference between revisions of "Roy's Cafe Chili for a Crowd"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
||
| Line 24: | Line 24: | ||
# Keep a fresh pot of beans on the stove to add to the chili just before serving. | # Keep a fresh pot of beans on the stove to add to the chili just before serving. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Chili Recipes]] | [[Category:Chili Recipes]] | ||
[[Category:Ground beef Recipes]] | [[Category:Ground beef Recipes]] | ||
Revision as of 11:13, 5 May 2012
Description
Contributed by Catsrecipes Y-Group
Ingredients
- 20 lbs chili meat
- 2 cans (#10) tomato sauce
- 12 tbsp chili powder
- 6 tsp crushed chili
- 2 tsp black pepper
- 4 tbsp salt
- 3 tbsp garlic
- 2 tsp oregano
- 2 tsp cominos (cumin)
- 15 tbsp paprika
- 8 cups diced fresh onion
- beans to add later
Directions
- Place the meat in a large roaster in a preheated 450°F oven to brown.
- Stir frequently until done.
- Add remaining ingredients and set oven at 375°F.
- Cover and bake the chili for 3 hours in the oven.
- Freeze chili in blocks to be thawed and served later.
- Keep a fresh pot of beans on the stove to add to the chili just before serving.
