Chili for 40
Two weeks ago, I helped with the cooking for a fundraiser. We made chili so I jotted down the recipe. Carrots and celery greatly bulk up this recipe without losing flavour.
8 to 10 pounds ground beef, preferably lean
3 large onions, chopped finely
4 big carrots, peeled and chopped into a fine dice
1 bunch celery, chopped finely
5 cloves garlic, peeled and chopped finely
6 large tins of canned tomatoes (a combination of whole and diced)
4 small cans tomato paste
1 to 2 cups of water depending on consistency when you put in the tomatoes
5 cans (16 oz. each) kidney beans, rinsed and drained
3/4 cup chili powder (or to taste)
1 tbsp. ground oregano (optional)
1 tbsp. paprika (optional)
1 tbsp. dried parsley (optional)
1 tbsp. basil (optional)
1 tbsp. black pepper
1 tablespoon salt
In several batches, brown the ground beef and onions on medium heat until meat is no longer pink. Drain. Add the chopped carrots/celery, garlic, canned tomatoes, tomato paste, water, kidney beans, chili powder, optional spices, pepper and salt.
Bring to a boil and reduce heat. Cover and simmer for 1-1/2 to 2 hours. Serve with bread or buns.
We made this for about $40 which is just about $1 per serving. We already had some of the spices so that helps. If you were to find ground beef on sale and find the other items deeply discounted, you could lower it even more. You could also freeze this in 5 to 10 portions for future meals through the winter.
