Hearty 12-Quart Chili
Equipment
- 12-quart pot
- large frying pan
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 8 pounds beef chuck diced or coarsely ground
- 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 cumin powder
- 6 bay leaves
- 1 tablespoon cayenne pepper
- 2 cups corn oil
- 2 cups flour
- 3 cans 12 oz each tomato paste (or 6 cans of 6 oz each)
- 20 tablespoons chili powder
Instructions
- Place the beef, pork, onions, garlic, salt, thyme, oregano, cumin powder, bay leaves, and cayenne pepper in a 12-quart pot.
- Fill the pot halfway with water and set on a low fire.
- In a large frying pan, make a very dark roux by combining the corn oil and flour.
- Stir continuously until the roux reaches a deep brown color.
- Add the tomato paste to the roux, cooking very slowly until the oil starts to rise to the top again.
- Stir in the chili powder, cooking to form a thick paste.
- Be careful not to burn the mixture.
- Add the roux mixture to the meat pot.
- Simmer, stirring often, for at least 1 1/2 hours or longer.
- Allow the chili to sit until the grease rises to the top, then skim off the excess grease.
- Reheat before serving.
Notes & Wine Advice
Wine Advice:
Pair this hearty chili with a bold red wine such as Syrah or a dark beer like a Porter to enhance the rich flavors.Nutrition values
Calories: 650 kcal | Carbohydrates: 12 g | Protein: 48 g | Fat: 44 g | Sugar: 4 g