18-22 qt roaster of chili
(3 ratings)
This recipee is NOT for a small family this recipe is for an organization that does a chili feed, or if you want to have many many containers of chili for the winter!!! This recipe is great for public consumption because it is not real spicy, when I make this for home, I do add more spice. ENJOY!!
(3 ratings)
yield
75 +
prep time
1 Hr
cook time
12 Hr
Ingredients For 18-22 qt roaster of chili
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5+ lbground beef
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1 #10 can108 oz plus (4)-16 oz chili beans undrained
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1 #10 can108 oz plus (4)-16 oz kidney beans undrained mixed light and dark
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1 bunchcelery stalks chopped
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2 lbonions chopped
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(8-10)46oz cantomato juice
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2 can28 oz each diced or stewed tomatoes
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3green peppers chopped
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2 Tbspchili powder
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1 Tbspgarlic salt
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1 Tbsponion salt
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1 tspcayenne pepper (optional)
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1 bunchgarlic chopped
How To Make 18-22 qt roaster of chili
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1Brown ground beef and drain good. Season with the onion, garlic, chili powder, and cayenne pepper if desired
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2In separate fry pans put chopped celery and cover with water cook till celery is just a little tender. Chop onions and put in fry pan and cover with water and also cook till just a little tender.
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3Combine ground beef, cooked celery and onions into large roasters with the tomato juice, canned tomatoes, UNDRAINED cans of chili and kidney beans. And the chopped green peppers and chopped garlic -
4Simmer in roaster for at least 8 hours, I usually simmer over night. Serve with more chopped onions shredded cheese and a dollup of sour cream if desired. Season to taste!! ENJOY!!
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