Chili
Source of Recipe
net
List of Ingredients
really don't have a recipe because I make this for from 12 to 30 people, and never measure. I'll try to measure on Thursday and get back with more exact amounts.
For about 12 people:
6 # Lean Gound Round - based on 1/2 pound per person
Williams Chili Seasoning packets - 4 or 5 packets (to taste)
1/4 cup flour
2 or 3 tall cans Tomato Juice
In a very large pan, brown the meat until the entire amount is very brown stirring frequently so it doesn't stick to the pan. Pour off any fat that has accumulated.
Stir in the flour, mixing well. (This thickens the chili and absorbs any leftover fat.) Cook about one minute, then
Stir in only 4 packets of the chili seasoning, mixing well.
Add one can of tomato juice, stirring well, then continue adding the juice until the chili is a thinner consistency.
Bring chili to a simmer and continue simmering for at least 15 minutes. Sti frequently. Chili will thicken. Taste to see if you need to use the other packet of chili mix. Add more tomato juice if chili is too thick. I like the finished chili to be thick. Refrigerate the chili for at least 6 hours or preferably
overnight. I warm up the chili in the oven because it will be thick and will burn easily on top of range, unless you stand over it and constantly stir it.
I cook 1 pound of pinto beans with ham, a garlic clove, salt and pepper for anyone who likes beans added to their chili.
Other add-ons can be sour cream, shredded sharp cheddar cheese, sliced green onions, diced red onions, jalapenos, tabasco, or whatever else you like.
Serve with saltine crackers and Fritoes that have been warmed in the oven.
You can freeze any leftovers.
Recipe
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