Columbus Day weekend has became a tradition to cook a large pot of chili at our place. This year it was very hot - mid 80s for afternoon high. The ingredients were accounted for so we proceeded.
10# ground beef
2# ground pork
3# ground venison
3# sweet onion
6 large bell peppers
6 jalapeños
12 lg cans diced tomatoes
24 sm cans tomato sauce
3 cans tomato juice
12 each cans of pinto and kidney beans
4 oz containers of chili powder and cumin
1 oz cayenne pepper
1 sleeve celery
1 large cast iron kettle
Meat is cooked till browned-then add raw vegetables.
After onions peppers and celery cook in add the tomatoes and sauce, juice and seasonings
Stir every few minutes for an hour or so after getting it low boil. Then add beans on cook for another 45 min.
My granddaughter helped with the stir a few times.
Now a winter supply of chili’s stored in zip lock bags for easy meals.
The slight smoke flavor from cooking over live fire is a plus. It really tastes great!
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