Fireman Bob's New Chili for a Crowd

Name: Fireman Bob's New Chili for a Crowd
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 14 to 18
Cuisine: American
Ingredients: 3 lb chuck roast, chopped small dice; 3 lb angus ground beef, lean; 3 lb pork butt, chopped small dice; 6 Tbsp extra virgin olive oil; 6 c beef broth; 6 c chicken broth; 3 can(s) 27 ounce cans kidney beans with liquid; 3 can(s) 27 ounce cans tomatoes with liquid, chopped; 12 clove garlic, minced; 2 large yellow onions, chopped small dice; 32 oz tomato paste; 2 jar(s) fire roasted red peppers, chopped small dice; 6 large poblano chili peppers, chopped small dice; 6 large jalapeno peppers, chopped small dice; 6 large ancho chili pepper, chopped small dice; 4 c chili powder; 6 Tbsp spicy brown mustard; 1/4 c apple cider vinegar; 4 Tbsp smoked paprika; 4 tsp fresh chives, chopped fine; 2 tsp granulated onion; 2 tsp granulated garlic; 4 tsp beef bouillon, crushed; 4 tsp chicken bouillon, crushed; 2 tsp course sea salt; 4 c fresh lime juice, plus rhines ( see note ); 1 c zest from all the limesground cumin; 2 Tbsp ground red pepper flakes; 2 Tbsp freshly grated nutmeg; 1/4 c ground cinnamon

By Bob Cooney
@firemanbob65

They say in life, that YOU should NOT change WHO YOU ARE, but LET those who want to be Friends accept YOU for WHO YOU ARE...

I have cooked now for over 50 years, and 25 years in the Fire Service, The Firemen never had a problem with the amount of food I cooked. They even wanted more.
It is to this wish that I will continue to cook like I have all my life.
All YOU Chef's and Home Cooks should be able to figure it ut how to portion it for your Families.
To this end I will be true from now on!
Thank You to All of You who support my recipes and enjoy what I share!
Fireman Bob :)

Rating:

☆☆☆☆☆ 0 votes0

Comments:

13 Comments

Serves:

14 to 18

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

3 lb

chuck roast, chopped small dice
3 lb

angus ground beef, lean
3 lb

pork butt, chopped small dice
6 Tbsp

extra virgin olive oil
6 c

beef broth
6 c

chicken broth
3 can(s)

27 ounce cans kidney beans with liquid
3 can(s)

27 ounce cans tomatoes with liquid, chopped
12 clove

garlic, minced
2 large

yellow onions, chopped small dice
32 oz

tomato paste
2 jar(s)

fire roasted red peppers, chopped small dice
6 large

poblano chili peppers, chopped small dice
6 large

jalapeno peppers, chopped small dice
6 large

ancho chili pepper, chopped small dice
4 c

chili powder
6 Tbsp

spicy brown mustard
1/4 c

apple cider vinegar
4 Tbsp

smoked paprika
4 tsp

fresh chives, chopped fine
2 tsp

granulated onion
2 tsp

granulated garlic
4 tsp

beef bouillon, crushed
4 tsp

chicken bouillon, crushed
2 tsp

course sea salt
4 c

fresh lime juice, plus rhines ( see note )
1 c

zest from all the limesground cumin
2 Tbsp

ground red pepper flakes
2 Tbsp

freshly grated nutmeg
1/4 c

ground cinnamon
3 Tbsp

sugar
4 Tbsp

fennel seeds, roasted and crushed
4 Tbsp

coriander seeds, roasted and crushed
4 Tbsp

fresh dill, chopped fine
1 c

brown sugar, packed firm
2 Tbsp

hot sauce, your choice
2 large

hersey's chocolate bars
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How to Make Fireman Bob's New Chili for a Crowd

Step-by-Step

NOTE:

*** Take the rhines, remove the pulp from all the Limes and place in food processor and chop till you have small pieces ***
Take the chuck roast, pork butt and cut into 1/4 inch pieces.

Place extra virgin olive oil in large skillet that is HOT and brown meat in 6 tbsp. olive oil.

Drain off oil.
Don't forget to " get " those little " bits of goodness " by pouring in the broths and scraping up all that goodness.
Place the kidney bean with liquid, tomatoes with liquid, garlic, onions, fire roasted red peppers, poblano peppers, jalapeno peppers, ancho peppers, chili powder, spicy brown mustard, apple cider vinegar, smoked paprika, chives, granulated onion, granulated garlic, minced garlic cloves, red pepper flakes, sugar, fennel seeds, coriander seeds, dill, brown sugar, hot sauce, beef and chicken bouillon, sea salt, fresh lime juice, lime rhines and pulp, zest from limes, cumin and nutmeg in a Large Dutch Oven.
Slow cook 3 to 4 hours on medium low heat

Last but not least, add the 2 chocolate bars with at least 1 hour of cooking left till done.

If needed, add beef and chicken stock as necessary to keep plenty of liquid as necessary.

Cook as long as needed for meat to be tender.

YEP! It's for a Crowd folks..... Get Used to It! :) I'm cooking my way from now on! :)

ENJOY !!!