Josh
01-24-2011, 10:08 AM
I'm just going to post what I put into the chili specifically for the event, feel free to scale the recipe to whatever number of people you are making it for.
1 - 15lb Beef Brisket cubed and trimmed.
12 - Green (anaheim) chili's chopped and seeded.
12 - Yellow chili's chopped and seeded.
6 - Habanero chili's seeded and minced.
1 - Large onion finely chopped
1 - whole head of garlic minced
4 tbsp chili powder
4 teaspoons ground cumin
2 teaspoons oregano
1/2 tsp black pepper (may have used more, can't remember LOL)
6 14oz. cans of diced stewed tomatoes
6 14oz. cans kidney beans
3 28oz. cans tomato sauce.
2 12oz. cans of tomato paste.
In one pan brown the meat in small batches, leave some fat on the meat to make some grease. Put the meat into a large stock pot then, in the grease from the meat cook the chilis, onion and garlic until soft.
Place the vegetables in with the meat then add the tomatos, sauce and paste. Drain the kidney beans and rinse then add them in as well. Finally add the dry ingredients. Cook the chili over medium high heat, covered, until it's near boiling stirring occasionally. Reduce the heat to low and simmer as long as you'd like. This recipe made about 4 gallons so it was definitely for a crowd. You can also use a chuck roast or hamburger in place of the brisket but chuck/brisket gives it more flavor.
1 - 15lb Beef Brisket cubed and trimmed.
12 - Green (anaheim) chili's chopped and seeded.
12 - Yellow chili's chopped and seeded.
6 - Habanero chili's seeded and minced.
1 - Large onion finely chopped
1 - whole head of garlic minced
4 tbsp chili powder
4 teaspoons ground cumin
2 teaspoons oregano
1/2 tsp black pepper (may have used more, can't remember LOL)
6 14oz. cans of diced stewed tomatoes
6 14oz. cans kidney beans
3 28oz. cans tomato sauce.
2 12oz. cans of tomato paste.
In one pan brown the meat in small batches, leave some fat on the meat to make some grease. Put the meat into a large stock pot then, in the grease from the meat cook the chilis, onion and garlic until soft.
Place the vegetables in with the meat then add the tomatos, sauce and paste. Drain the kidney beans and rinse then add them in as well. Finally add the dry ingredients. Cook the chili over medium high heat, covered, until it's near boiling stirring occasionally. Reduce the heat to low and simmer as long as you'd like. This recipe made about 4 gallons so it was definitely for a crowd. You can also use a chuck roast or hamburger in place of the brisket but chuck/brisket gives it more flavor.