1 Gallon Chili Food

JIM'S BIG BATCH SLOW COOKER CHILI

Steps:

• Optional Adds: 1 Green Bell Pepper chopped OR 2 Jalapeno Peppers seeded and chopped for extra added heat. Personally, I do not use either of these, but you may. You may also use 2 (14.5 oz. cans) of Hunt's Diced Tomatoes, undrained, if you like a chunkier chili. Personally, I do not use these either.
• Optional Substitution: Although the beer is utilized to give the chili a great flavoring, it is NOT to have any alcoholic content after cooking it for over 2 1/2 hours according to the USDA. If you decide to omit the 12 oz. beer for any reason, use an ADDITIONAL 14.5 oz. of Chicken Broth to take its place.
• Cook the meats in at least 2 separate batches in a Large Skillet over Med-High heat right before it crumbles. Add and mix in the finely chopped onions. When the meat crumbles and no longer is pink; drain.
• Place the meat and onion mixture in the large crock pot (slow cooker). Add the rinsed/drained light red kidney beans and the remaining ingredients.
• Cover and cook on LOW for 8 hours, may stir a couple times. Since this is a Slow Cooker, it is always discouraged to use the HIGH setting... but if you must and running short on time, can be done roughly around 5 hours on HIGH.
• Remove and Discard the Bay Leaves before serving.
• Condiments and/or Sides to consider having on hand when serving: Sour Cream, Sharp Shredded Cheddar Cheese, Rice, Chopped Green Onions, Black Sliced Olives, Crackers, Limes (cut in quarters), Jalapeno Slices, Baguette Bread Sliced, Cornbread (or Jalapeno Cornbread), Salad.
• Beverage Pairing: Milk, Beer, Ripe Zinfandel, or Syrah.
• ENJOY! For whatever reason, a well-made Chili is much like Jambalaya. The leftovers, the day after, is generally better. . Maybe it takes a day for the flavors to truly fuse together.
• Directions for freezing and/or reheating portions:.
• Let Chili cool before freezing.
• Evenly divide chili into 2 (1-gallon) zip-top freezer bags (only 1 1-gallon bag needed if you are looking to freeze only half).
• Seal and lay each bag flat.
• Stack bags of chili in freezer.
• Freeze up to 1 month.
• Thaw 1 bag of frozen chili overnight in refrigerator (or defrost in microwave).
• Pour thawed chili into a 9-inch square baking dish.
• Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape.
• Microwave at HIGH 6-7 minutes or until bubbly (stirring once after 3 1/2 min mark).

GORDY'S FRESH HOMEMADE CHILI

Steps:

• Put the chopped green peppers, chopped celery and butter in a large skillet over medium heat. Cover and saute for 20 minutes, stirring several times during the cooking.
• Chunk the ground beef with your hands and put it into a frying pan over medium heat.
• Add the chopped onions, and season with the salt and pepper, to taste. Cook until the meat has browned and is fully cooked, about 1/2 hour. In a large soup pot or kettle, add the beef and onions, celery and peppers, the chili powder, diced tomatoes with juice, chili sauce, kidney beans with all the juice, the 1/4 cup salt and 1/4 cup of pepper. Stir to combine, then bring to a boil over medium heat. Lower the heat, cover, and simmer the chili for 45 minutes.
• It will lose its chunkiness and mellow in flavor the longer you cook it. Keep it on all day, if you like, stirring it from time to time.
• Serve in a large bowl garnished with grated Cheddar and freshly chopped onions. Add your favorite pepper sauce for some heat.

CHILI

Steps:

• Pour 1 gallon water into a large pot. Add the meat and stir with a spoon to break it up and combine with the water. Put the pot over low heat and cook for 5 hours. Remove the excess water and grease during the cooking process. At the end of the cooking time, add the onion, chili powder, paprika, cumin, garlic, black pepper, red pepper and salt to taste. Add the beans and tomato sauce to a large serving bowl and stir in the cooked chili.

CHILI W/BEAN'S

Steps:

• You'll need a five (5) Gallon Pot or portable Roaster oven (18 Qts) or larger. This Recipe will produce aprox 4 Gallons or 48 cups of Chili.
• Start by Browning the meat and draining excess fat/water. Add onions and soften.
• Add all additional ingredients and slow cook. Adjust thickness by adding water or vegetable juice. Of course season with additional spices to taste or serve with hot sauce on the side.
• I slow cooked my Chili for 24 hrs at 225 degrees and stirred it every couple of hours.