About 3 years ago I started an outdoor chili cook on Columbus day weekend. My son and his family come to help and spend the day with us. We started with 17 lbs of ground venison, 4 lbs chopped onions, about a quart of copped sweet peppers. We cooked the meat and veggies in the old Sperry #5 cast iron kettle that came to my possession being passed down from the family farm. As I young teenager I was first involved with this kettle rendering lard on butcher day when we processed hogs. When the meat was browned, we added chili seasoning, cumin, black pepper and salt. We added tomatoes, tomato sauce, diced green chilis and tomato juice. After about an hour of simmering, we added beans, pinto, kidneys and seasoned chili beans. Another hour of cooking and we decided it was time to eat.
After the meal we moved the kettle away from the fire to start to cool so we could bag the chili for storage. We decided to weigh the kettle to get an idea how much we made. It was 136.5 lbs. after cooling and storing the chili, the empty kettle weighed 66 lbs. so the net amount was just over 70 lbs. or about 8-1/2 gallons. We stored in 22 ziplock bags to freeze for meals for winter.
After the meal we moved the kettle away from the fire to start to cool so we could bag the chili for storage. We decided to weigh the kettle to get an idea how much we made. It was 136.5 lbs. after cooling and storing the chili, the empty kettle weighed 66 lbs. so the net amount was just over 70 lbs. or about 8-1/2 gallons. We stored in 22 ziplock bags to freeze for meals for winter.
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