Difference between revisions of "Roy's Cafe Chili for a Crowd"
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# Place the meat in a large roaster in a preheated 450°F oven to brown. | # Place the meat in a large roaster in a preheated 450°F oven to brown. | ||
# Stir frequently until done. | # Stir frequently until done. | ||
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# Keep a fresh pot of beans on the stove to add to the chili just before serving. | # Keep a fresh pot of beans on the stove to add to the chili just before serving. | ||
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| + | [[Category:North American cuisine]] | ||
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[[Category:Chili Recipes]] | [[Category:Chili Recipes]] | ||
[[Category:Ground beef Recipes]] | [[Category:Ground beef Recipes]] | ||
Latest revision as of 19:10, 26 June 2012
Description
Contributed by Catsrecipes Y-Group
Ingredients
- 20 lbs chili meat
- 2 cans (#10) tomato sauce
- 12 tbsp chili powder
- 6 tsp crushed chili
- 2 tsp black pepper
- 4 tbsp salt
- 3 tbsp garlic
- 2 tsp oregano
- 2 tsp cominos (cumin)
- 15 tbsp paprika
- 8 cups diced fresh onion
- beans to add later
Procedures
- Place the meat in a large roaster in a preheated 450°F oven to brown.
- Stir frequently until done.
- Add remaining ingredients and set oven at 375°F.
- Cover and bake the chili for 3 hours in the oven.
- Freeze chili in blocks to be thawed and served later.
- Keep a fresh pot of beans on the stove to add to the chili just before serving.
