I made up this recipe before a big ice storm that we had in February 2010. Where I live has a knack for having the power knock out during any type of natural disaster. Over the years, we’ve learned to make a giant batch of food to munch on for 4-6 days if we think the power will go out. Thus, this is an enormous amount of chili. It’s a great recipe to make and freeze smaller portions.
Giant Pot o’Chili
makes about a million servings
2 onions, diced
1 pasilla pepper, diced
2 carrots, diced
2 cloves of garlic, minced
1 small can of chipotles in adobo sauce, chopped
4 lbs. ground beef
1 bay leaf
chili powder
paprika
cumin
oregano
thyme
garlic powder
salt
pepper
1 can fire roasted tomatoes
1 can basil, garlic & oregano tomatoes
1 can tomatoes with chiles
48 oz. tomato juice
1 can red kidney beans
1 can cannellini beans
1 can black beans
Sweat the veggies in a tiny bit of oil for about 10 minutes until carrots are soft. Remove from pan. Brown the ground beef. Add the veggies back into the pan. Add in all of the spices in whatever amounts tickle your fancy. The more the merrier.
Add in the tomatoes and juice. Simmer for about 20 minutes. Add in the beans. Adjust the spices. Simmer as long as you can stand it or until your cornbread is ready. (Yes, of course you made cornbread to go with chili.)