Here is mine. Substitue the meat you mention instead of ground beef. THis
is pretty spicy, yet you still can taste the other ingredients as the
chilies do NOT overpower them. I never made it in the crock pot before.
Therefore you need to figure out that part.
CHILI
PART ONE -- THE CHILI
5 pounds ground beef
1/2 cup chopped garlic
4 small OR 2 large onions, chopped
5 cups tomato sauce OR crushed tomatoes OR tomato puree (about 1/2 of a #10
can)
1/3 cup dried oregano leaves
1/3 cup dried cilantro flakes
1 and 1/2 teaspoon ground cumin seed
4 teaspoons ground red chipotle chili pepper
1/3 cup ground ancho chili pepper
1 teaspoon ground cayenne chili pepper
2 teaspoons ground black pepper
1/3 cup salt
Put ground beef, onions, and garlic in a deep frying pan. Cook until the
ground beef is brown all the way thru. Stir often and break up the ground
beef into smaller pieces. Drain the fat as needed and throw fat away.
After ground beef is cooked and fat drained off, add spices and tomato
sauce. Simmer on low for about 1/2 hour.
NOTES: I use a large, deep-sided frying pan with a heavy lid. Use one that
holds at about 20 cups, as this recipe results in about 15 cups of chili
without beans. I freeze this in three 5-cup containers to add later to the
beans after they're cooked. You could also buy cans of precooked beans
instead of cooking your own from dried.
PART TWO -- THE BEANS
1 and 1/2 pounds dried pinto beans (3 cups)
4 small OR 2 large onions, chopped
1/2 cup chopped garlic
1/3 cup salt
2 teaspoons ground black pepper
2 teaspoons (about 35) whole dried piquin chili peppers
water (about 2 quarts or enough to keep beans from going dry)
ONE 5-cup container of the frozen PART ONE recipe
In a large, deep pan (I use same pan as above) add all ingredients EXCEPT
the frozen meat/spice recipe from part one. Cook on medium heat, stirring
often, until beans are tender. Add water as needed so beans do not cook
dry. Avoid adding too much water or the final chili will be thinner.
After beans are tender, add ONE container of the PART ONE meat/spice recipe
(thawed overnight in fridge) and simmer, stirring often, for at least 30
minutes. This results in about 15 cups of chili with beans.
NOTES -- You now have 2 more containers of the frozen chili WITHOUT beans
from PART ONE to make 2 more batches of chili WITH beans. Or you can use
the chili WITHOUT beans as a topping for baked potatoes, chilidogs, chili
fries, or whatever else you can think of.
OR -- If you have a huge electric roaster or something similar, you can cook
4 and 1/2 pounds of beans all at once. Then add ALL the PART ONE chili
recipe to it. You will end up with about 45-50 cups of chili
__________________________________________________________
If you want what I got, do what I did to get it.
__________________________________________________________
----- Original Message -----
From: "Stephanie Stowe" <stowe_family@comcast.net>
To: <frozen-assets@yahoogroups.com>
Sent: Saturday, September 25, 2010 9:28 AM
Subject: [frozen-assets] chili recipes
>I do NOT like chili. But my husband does! I would love to make a batch in
> the crock pot then freeze in lunch sized servings any leftovers. The one
> thing I know is that he prefers meat chunks like stew beef. Lo and behold
> that is on sale this week! And he does like spicey. Does anyone have tried
> and true recipe to share?
>
> Thanks!
>
>
>
> S
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
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