08 Oct Chili (Baby Watson’s)
Posted at 12:12h
in Baby Watson, Bar Food, Beef, Brunch, Bulk Foods, Dinner, Entree's, Fast Food, Late Night, Lunch, Mexican
This is another bulk recipe I developed for Baby Watson. The spice measurements seem a little heavy-handed to me now, but when I developed these recipes, first me as the Executive Chef and Cook, I was intending for them to be used by others, and the recipes needed to able to fit into a food cost driven institutional environment, so they were tested, and this was a tasty item, so I guess I knew what I was doing. This makes about 20 pounds of Chili, or about 100 4 oz. servings.
| Servings | Prep Time |
| 100 4 oz. servings | 60 minutes |
| Cook Time |
| 60 minutes |
|
|
|
|
This is another bulk recipe I developed for Baby Watson. The spice measurements seem a little heavy-handed to me now, but when I developed these recipes, first me as the Executive Chef and Cook, I was intending for them to be used by others, and the recipes needed to able to fit into a food cost driven institutional environment, so they were tested, and this was a tasty item, so I guess I knew what I was doing. This makes about 20 pounds of Chili, or about 100 4 oz. servings.
|
Ingredients
Sauteed Ground Beef...
- 10 lb. Ground Beef
- 2 cup Soybean Oil
Cook Vegetables...
- 8 cloves Garlic, Fresh, minced
- 4-1/2 lb. Peppers, Green Cut into Strips
- 5-1/4 lb. Onions, Spanish Cut into Strips
Herbs and Spices...
- 1/4 cup Sea Salt
- 1/4 cup Pepper, Black, Ground
- 1 cup Chili Powder, Dark
- 1/4 cup Cumin, Ground
- 1/4 cup Tumeric, ground
- 1/2 cup Basil, Dried
- 1/4 cup Oregano, dried
- 1/4 cup Coriander, ground
- 10 each Bay Leaves, ground (Grind in a coffee grinder or similar device)
- 1/2 cup Crushed Red Pepper
- 1 tbsp. Cayanne Pepper, ground
Tomatoes, Beans and Liquid...
- 2 #10 cans Crushed Condensed Tomatoes
- 3 tbsp. Hot Peppers, chopped
- 2 #10 cans Kidney Beans, Dark (drained, but not rinsed)
- 1 #10 can Water (rinsing out the Crushed Tomato can)
- 1/4 cup Chicken Base
Finishes...
- 2 tbsp. Tabasco Sauce
- 2 tbsp. Worcestershire Sauce
- 1/4 cup Parsley, Fresh, minced
Servings: 4 oz. servings
Units:
Instructions
- Prepare all of the Vegetables and set aside.
- Put all of the Herbs and Spices in a container and mix together.
- In a large steam-jacketed kettle, or very large pot, preferably with a spigot on the bottom, heat the Soybean Oil.
- Add the Ground Beef to the Oil, break up, and stir and brown.
- Drain the excess fat from the Ground Beef.
- Add the Vegetables and cook and stir till the vegetables are soft.
- Add the mixed Spices all at once, and cook and stir till the Spices cook a bit, but not burned.
- Add the Tomatoes, Beans, Hot Peppers, Water and Chicken Stock, stir, and continue cooking.
- Add the Tabasco Sauce, Worcestershire Sauce and Parsley.
- Simmer for about 1-1/2 hours.
- Cool and store in air tight containers. Freezes well.
Recipe Notes
This recipe was meant for use in a Stroller Sandwich, which is a big rolled up pita bread affair. By itself, it's great with a little Shredded Cheddar and Sour Cream on to.
Share this Recipe