Help, I'm supposed to make a gallon of chili?

Question

any good recipes for that much?

naughty pants - lol I might end up doing that

Answer 1

A gallon isnt really that much...


1880 Chili

1 lb. ground beef & 1 lb. ground venison
or 2 lbs. ground beef
½ cup onion, diced
½ cup green bell pepper, diced
½ cup red bell pepper, diced
1 can chili beans
1 can kidney beans
3 cups tomatoes, diced
3 cups tomato sauce
6 cups water
6 tbsp. chili powder
1 tbsp. granulated garlic
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. cumin
Brown the meat with onion and bell peppers; drain. Add the remaining ingredients, and simmer together for about one hour. Makes about one gallon of chili.

Answer 2

Cincinnati Chili is a mystery to most chili fans, often copied but never duplicated - plus it’s the only chili know for what it’s served on: spaghetti. When in Cincinnati you can’t just order a bowl of chili, you need to know the Cincinnati Chili ordering shortcuts:
Ways Cincinnati Chili is ordered
- 3-way: Spaghetti with chili, covered with shredded cheddar cheese
- 4-way: Spaghetti with chili, then cheese, then onions
- 5-way: Spaghetti, beans, chili, cheese & onions
- 6-way: Spaghetti, beans, chili, cheese, onions & sour cream.
**No 2-way chili is served in Cincinnati; the cheese must always go on top.


I’ve never had authentic Cincinnati Chili, which is no surprise since I’ve never been to Cincinnati. That’s like saying you’ve had New York Style Pizza when you’ve never left California. So since I’ve never had it, there’s a good chance the recipe I picked out could be pretty bad, or pretty good - how am I to know. Cooking Russian roulette.

Here’s the recipe that I picked out of the Ultimate Chili Book - not to be confused with the Ultimate Chili Cookbook which I also own

Cincinnati Chili Recipe
4 large cloves garlic, pressed
2 large onions, chopped
1 qt. water
2 pounds ground beef
1 (16 oz) can tomatoes
1 1/2 teaspoons white vinegar
1 teaspoon Worcestershire sauce
2 tablespoons ground cumin
1 large bay leaf
1 1/2 teaspoons ground allspice
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Cooked spaghetti - enough for 6 servings.

I used an entire head of garlic and simply chopped it up. I also used 1 large white onion instead of two. Other then that I actually followed the ingredient list to the letter, which almost never happens.


Directions:
In a large skillet, saut頴he garlic and onions in hot lard (vegetable oil with butter works too). Add water until simmering. Add the beef. (You will actually be boiling the beef, instead of saut驮g it, but that’s the way they do it in Ohio, I guess.) In go the tomatoes, vinegar, Worcestershire and all of the spices. Simmer for 3 hours.

Answer 3

Cin Chili Con Queso

1 pound processed American cheese, diced (recommended: Velveeta)
1 can diced chilis and tomatoes (recommended: Ro'tel)
1 pound Cin Chili recipe follows, chilled

Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips.
( Note: this can also be cooked in the microwave)

Cin Chili:
2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)

Batch one:
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules

Batch two:
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar

Batch three:
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin

In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator.

Answer 4

In a skillet brown 2 lbs. of ground beef, 1 1/2 cups of diced onions, and 1 1/2 cups of bell peppers until soft. (drain)
In a LARGE pot add 2 cans of chili or kidney beans.
A small can of tomato paste
A big can of tomato sauce
A big can of stewed tomatoes
1 cup of sugar
2 tablespoons of cumin
1 package of chili mix
About 3 cups of water
About 1/2 of a half cup of chili powder (depending how spicy you like it)
Season it with garlic powder, seasoned salt, red pepper flakes, and black pepper.
Let all of the ingredients simmer for about an hour, then add browned meat and veggies. Let it simmer for another hour. Taste it and adjust the seasonings if you wish. If you make too much, it freezes nicely too. A gallon isn't much chili at all.

Answer 5

My chili is never the same twice, but my husband claims it's the best (although until I added brown sugar ~which he doesn't like in his chili~ I never won any contests!)

I usually brown a pound or so of hamburger and a pound of ground sausage. Be sure to drain the grease (I even rinse mine in a colander to remove excess fat) Meaty is good!
Then, in a crock pot, add:
2 cans chili beans
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can butter beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 - 2 cans diced tomato with chilies
1 pkg chili seasoning (your pick)
salt & pepper to taste
And, (optional!) to cut the acidity, add some brown sugar. I usually use less than 1/4 cup for this amount, but again, to taste.
Let it all simmer for several hours on low, stirring occasionally. The longer it simmers, the more your flavors will blend.
I like the different beans to help give it more visual appeal ~
Enjoy!

Answer 6

I wonder if this will help you...

"Firehouse Chili" - 11 servings

4 lbs. ground beef
2 medium onions; chopped
1 medium green pepper; chopped
3 (28 oz.) cans stewed tomatoes; cut up
4 (16 oz.) cans kidney beans; rinsed and drained
1 (14 1/2 oz.) can beef broth
3 tbsp. chili powder
2 tbsp. ground coriander
2 tbsp. ground cumin
4 garlic cloves; minced
1 tsp. dried oregano

In Dutch oven or large pot, cook beef, onions and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients; bring to boil. Reduce heat; cover and simmer 1 1/2 hours or until flavors are blended.

Answer 7

This will please everyone and it is so easy you can't go wrong.

For this you will need:
2-2 1/2 lbs. of ground beef
2 cans of potatoes
1-2 cans of kidney beans
1 white or yellow onion
1 can of corn
2 cans Hormel Chilli (or any brand you prefer, w/wo beans)
1 tbs cumin, if you have it--gives it a tex-mex flair

Brown the ground beef, chop up the onion, dump everything in a pot to cook for 2 hours, or a slow cooker for 4.

If you need to "stretch" the recipe to feed more people, add some more Hormel Chilli, or, sounds weird, some V8 juice. (I like mine hearty, but if you want chilli that's runny , a lot of V8 does the trick and cooks into a nice sauce.)

Good luck with it!

Answer 8

Go to Costco and by a big can of Hormel Chili

Answer 9

In the superstore, fruits are usually chosen much too soon. Some are rocks, many are bitter. Some of the fruit and vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.