Prize-winning Chili for 50

Prize-winning Chili for 50 Recipe - Ground Beef & Pork with Red Chile Sauce

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 50

Introduction

This Prize-winning Chili recipe is perfect for feeding a crowd of 50 people. Packed with flavor and hearty ingredients, this chili is sure to be a hit at any gathering or event.

History

Chili has a long history in American cuisine, with roots dating back to the early 19th century. It is believed to have originated in the American Southwest, where Spanish settlers and Native Americans combined their culinary traditions to create this iconic dish.

Ingredients

5 lb (2.27 kg) ground beef Top Round
2 lb (907 g) ground pork
6 whole onions, chopped
8 cloves garlic, crushed
3 stalks celery, chopped
2 tbsp olive oil
1 qt (946 ml) beef broth
1 x 28 oz (794 g) can Los Palmas Red chile Sauce
1 x 12 oz (340 g) can tomato paste
2 x 28 oz (794 g) cans 6 in 1 tomato puree or a 3 lb, 10 oz (283 g) can
3 tsp oregano
1 bunch cilantro
1 tsp cumin
3 tsp California Mild chili powder
1 x No. 10 can pinto beans
3 onions, chopped

Condiments

sour cream
your favorite salsa
shredded cheese
finely chopped onion

How to prepare

Brown the meat and set it aside. Saute the onions, celery, and garlic in the olive oil. Then, add the meat, beef broth, seasonings, and sauces. Allow it to simmer for 45 minutes. Next, add the 3 chopped onions and the beans, and heat everything through. Finally, serve the dish.

Variations

Add diced bell peppers or jalapenos for extra heat.
Use ground turkey or chicken instead of beef and pork for a leaner option.
Experiment with different types of beans, such as black beans or kidney beans.

Cooking Tips & Tricks

Make sure to brown the meat before adding it to the chili to enhance the flavor.

- Adjust the seasonings to suit your taste preferences.

- For a spicier chili, add more chili powder or hot sauce.

- Allow the chili to simmer for at least 45 minutes to allow the flavors to meld together.

Serving Suggestions

Serve this chili with a dollop of sour cream, a sprinkle of shredded cheese, and a side of your favorite salsa. Cornbread or tortilla chips make great accompaniments.

Cooking Techniques

Browning the meat before adding it to the chili helps develop flavor.

- Simmering the chili for an extended period of time allows the flavors to meld together.

Ingredient Substitutions

Use ground turkey or chicken instead of beef and pork.

- Substitute vegetable broth for beef broth for a vegetarian version.

- Use black beans or kidney beans instead of pinto beans.

Make Ahead Tips

This chili can be made ahead of time and reheated before serving. It also freezes well for future meals.

Presentation Ideas

Serve the chili in individual bowls and garnish with a sprinkle of shredded cheese, a dollop of sour cream, and a sprinkle of finely chopped onion.

Pairing Recommendations

This chili pairs well with a cold beer or a glass of red wine. Cornbread or tortilla chips make great accompaniments.

Storage and Reheating Instructions

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This chili is rich in vitamin C, iron, and potassium.

Alergens

This recipe contains dairy (sour cream) and may contain gluten (depending on the brand of chili powder and beef broth used).

Summary

This chili is a good source of protein and essential nutrients, but should be enjoyed in moderation due to its high fat content.

Summary

This Prize-winning Chili recipe is a crowd-pleaser that is perfect for feeding a large group. Packed with flavor and hearty ingredients, this chili is sure to be a hit at any gathering or event.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, back when I was just a young girl, full of curiosity and eager to learn the secrets of the kitchen. I remember it like it was yesterday, the day I stumbled upon the recipe for what would become my prize-winning chili for 50.

It all started on a warm summer day when I was visiting my Aunt Millie in the countryside. Aunt Millie was known for her delicious home-cooked meals, and I always looked forward to spending time with her in the kitchen. On this particular day, she was preparing a big pot of chili for a family gathering, and I was eager to help.

As Aunt Millie chopped onions and browned the ground beef, she explained to me the importance of using fresh, quality ingredients in cooking. She told me that the key to a great chili was in the spices – a perfect balance of heat and flavor that would keep everyone coming back for more.

I watched in awe as Aunt Millie added a pinch of this, a dash of that, tasting and adjusting until the flavors were just right. She worked with such ease and confidence, her hands moving swiftly as she stirred the pot and added in the beans and tomatoes.

As the chili simmered on the stove, filling the kitchen with its rich, savory aroma, Aunt Millie sat me down at the table and handed me a worn, stained recipe card. "This is my prize-winning chili recipe," she said with a smile. "I've won many a chili cook-off with this one, and now it's yours to keep."

I studied the recipe card with great care, taking in each ingredient and step as if it were a precious treasure. Aunt Millie had written down detailed instructions, including tips and tricks for making the perfect chili every time. I knew then and there that this recipe was something special, something worth holding onto for years to come.

As the family gathered around the table that evening, digging into steaming bowls of Aunt Millie's chili, I felt a sense of pride and accomplishment. I had helped create something truly delicious, something that brought joy and comfort to those I loved.

From that day on, I made Aunt Millie's prize-winning chili my own. I practiced and perfected the recipe, making it for family gatherings, potlucks, and even chili cook-offs. Each time I made it, I added my own twist – a little more heat, a touch of sweetness – until it became a signature dish that everyone raved about.

Over the years, I shared Aunt Millie's recipe with friends and neighbors, passing it down to future generations as a cherished family heirloom. I may have learned to make chili from Aunt Millie, but I added my own flair and creativity to make it truly my own.

And so, whenever I make my prize-winning chili for 50, I think back to that warm summer day in Aunt Millie's kitchen, where I first discovered the magic of cooking. I am forever grateful for her guidance and inspiration, and for the gift of this beloved recipe that has brought so much joy to my family and friends.

As I stir the pot and taste the simmering chili, I feel a sense of pride and nostalgia wash over me. The memories of Aunt Millie and the lessons she taught me live on in every spoonful of this delicious dish, reminding me of the power of good food and shared love. And for that, I am truly grateful.