Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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One-For-All Chili

Recipe from: Tommy Mercks
Servings: 16 to 20

This is a Chili Recipe that we make in our office for around 16-20 people, but usually works out that we always have enough prepared for any number - considering how it is made, we have had extremely good results.

Individual office personnel each sign up to bring an ingredient. A large crock-pot or roaster is prepared before the office opens to receive everyone's contribution as they arrive for the day. If you don't have the best working relationship, you might consider using canned goods (Ha). Ingredient amounts are suggested yet will vary based on number of = participants and/or their contribution to the "pot". PS: You don't put somethin' in, you don't get nothin' out.

1 pound pinto beans pre-cooked or canned
12 +/- ounce dark kidney beans, or 1 can
12 +/- ounce black beans, or 1 can
12 +/- ounce navy beans, or 1 can
48 +/- ounce tomato sauce, or 3 cans
8 +/- ounce chopped mushrooms, or 1 can
1 pound ground beef, cooked and drained
1 large green pepper, diced
1 large onion, diced
1 package chili seasoning mix, mild

Side items:
8 +/- ounce shredded cheddar cheese
1 large bag corn chips
1 box saltine crackers
1 bottle Louisiana Hot Sauce or Texas Pete
8 ounce +/- sour cream
disposable bowls, spoons, additional side items, chips, drinks, etc.

If preparing pinto beans from dry stock, add water and let swell. At ⅔ size, drain and re-water. At full size, drain and re-water. Cook until tender and drain. This process reduces gassiness. Ground beef may be seasoned as prepared with chili seasoning packet as per directions, or the seasoning may be "added to the pot". Beans -drain juices but save if needed to add later to keep final Chili from being too dry (Use tomato sauce for better Chili).

Before work, add each person's contribution to the "pot". Stir occasionally as you add. Let simmer on low, covered until lunchtime. Each individual prepares their serving from the "pot", as they like.

Serving Suggestions:
Chili, Chili-Chips & Cheese, and/or Chili & Crackers. On an individual basis, try adding a dollop of sour cream for an interesting flavor, or a squirt of mustard for more tartness.

Note:
A word about seasoning - Prepare MILD Chili. You can always add the heat but you cannot take it back out. The Hot Sauce is intended to be added to individual servings by those who desire their own spicy touch.

Look for interesting results, and watch for moochers; non-contributors who will be sneakin' a taste.


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