18 Quarts of Chili cp 2002 by HWLKWPQ8


									                                      18 Quarts Of Chili Cp
8 to 10 lbs of hamburger
1 to 4 large yellow onions (diced med.)
2 cloves of garlic (minced)
8 cans of diced tomatoes (I use Red Gold w/ green chilies) (hot or mild)
6 to 8 cans of Bush's kidney beans (can use Brooks Chili Beans) (hot or
2 large cans of tomato sauce
1 can tomato soup
1 can tomato juice
1 T salt
2 T chili powder
1 T peanut butter (smooth)
4 to 6 carrots

Brown hamburger, onions and garlic (spread onions and garlic into the
different skillets that you will use, I brown 3 lbs and 1 1/2 onion and garlic in
each skillet) Pour off grease. Put in to cooker.

Add every thing else to cooker, except tomato juice. Cook on 200 until
done. 6 to 8 hours.
Use tomato juice to add liquid to pot. May have to add a few times.
May top bowls of chili with shredded Sharp Cheddar Cheese, chopped
white onions and sour cream.
Serve with crackers or cornbread. Place chili powder, hot sauce out and let
them add their own Poison.
Hi all, after receiving about 30 emails wanting information on my Chili.
1st. My 18-quart crockpot is a 18-quart Westinghouse Roaster. I fix some big meals and I have four of them. (Cabbage Rolls, Veg.
beef soup, 5 lbs of soup beans, Turkeys and all kinds of other meals) When you cook at 200 I consider that as a crockpot temp. And I
cook it at crockpot times.
2nd The carrots. The carrots draw the acid out of cooked tomatoes. I once had a man who loved cooked carrots and took one out
of the pot. That night he was taken to the ER at a local Hospital. The ER Doctor said it was the most acid that he had ever seen. The
man could not keep any thing on his stomach for a week. Three months later he was back eating my chili, just not the carrots.
3rd      Any thing that I slow cook with tomatoes I put a carrot in it. Like veg. Beef Soup. or when I cook up a
Spaghetti          sauce. I just make sure that I remove the carrots.
4th      I put Peanut Butter in my Chili to make the Oils from the meat blend together. No oily pockets on top of my Chili. I also
think it gives it a better taste. I'm not sure why.
5th       I hope this clears up the recipe a little more, and it is great Chili!

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