18-22 qt roaster of chili
This recipee is NOT for a small family this recipe is for an organization that does a chili feed, or if you want to have many many containers of chili for the winter!!! This recipe is great for public consumption because it is not real spicy, when I make this for home, I do add more spice. ENJOY!!
prep time
1 Hr
cook time
12 Hr
method
---
yield
75 +
Ingredients
- 5+ pounds ground beef
- 1 #10 can 108 oz plus (4)-16 oz chili beans undrained
- 1 #10 can 108 oz plus (4)-16 oz kidney beans undrained mixed light and dark
- 1 bunch celery stalks chopped
- 2 pounds onions chopped
- (8-10)46oz can tomato juice
- 2 cans 28 oz each diced or stewed tomatoes
- 3 - green peppers chopped
- 2 tablespoons chili powder
- 1 tablespoon garlic salt
- 1 tablespoon onion salt
- 1 teaspoon cayenne pepper (optional)
- 1 bunch garlic chopped
How To Make 18-22 qt roaster of chili
-
Step 1Brown ground beef and drain good. Season with the onion, garlic, chili powder, and cayenne pepper if desired
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Step 2In separate fry pans put chopped celery and cover with water cook till celery is just a little tender. Chop onions and put in fry pan and cover with water and also cook till just a little tender.
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Step 3Combine ground beef, cooked celery and onions into large roasters with the tomato juice, canned tomatoes, UNDRAINED cans of chili and kidney beans. And the chopped green peppers and chopped garlic -
Step 4Simmer in roaster for at least 8 hours, I usually simmer over night. Serve with more chopped onions shredded cheese and a dollup of sour cream if desired. Season to taste!! ENJOY!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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