Fireman Bob's New Chili for a Crowd
By
Bob Cooney
@firemanbob65
1
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 :)
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:
Serves:
14 to 18
Prep:
30 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
3 lbchuck roast, chopped small dice
-
3 lbangus ground beef, lean
-
3 lbpork butt, chopped small dice
-
6 Tbspextra virgin olive oil
-
6 cbeef broth
-
6 cchicken broth
-
3 can(s)27 ounce cans kidney beans with liquid
-
3 can(s)27 ounce cans tomatoes with liquid, chopped
-
12 clovegarlic, minced
-
2 largeyellow onions, chopped small dice
-
32 oztomato paste
-
2 jar(s)fire roasted red peppers, chopped small dice
-
6 largepoblano chili peppers, chopped small dice
-
6 largejalapeno peppers, chopped small dice
-
6 largeancho chili pepper, chopped small dice
-
4 cchili powder
-
6 Tbspspicy brown mustard
-
1/4 capple cider vinegar
-
4 Tbspsmoked paprika
-
4 tspfresh chives, chopped fine
-
2 tspgranulated onion
-
2 tspgranulated garlic
-
4 tspbeef bouillon, crushed
-
4 tspchicken bouillon, crushed
-
2 tspcourse sea salt
-
4 cfresh lime juice, plus rhines ( see note )
-
1 czest from all the limesground cumin
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2 Tbspground red pepper flakes
-
2 Tbspfreshly grated nutmeg
-
1/4 cground cinnamon
-
3 Tbspsugar
-
4 Tbspfennel seeds, roasted and crushed
-
4 Tbspcoriander seeds, roasted and crushed
-
4 Tbspfresh dill, chopped fine
-
1 cbrown sugar, packed firm
-
2 Tbsphot sauce, your choice
-
2 largehersey's chocolate bars
How to Make Fireman Bob's New Chili for a Crowd
- 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 !!!
