When i prepare chili, i like to fix a full pot for sharing and freezing.
- 8 lbs ground beef
- 9 cups dry beans soaked overnight, then simmered in plenty of water for 5-6 hours (i used pinto, black, and white beans because that is what i have on hand)
- 6 medium onions finely chopped (i chop them in quarters, then whir them in a food processor – don’t over process) OR 1 2/3 cups dried minced onion flakes
- 12 – 15 oz cans of tomato sauce or a combination with diced tomatoes (remember, if you use your own tomatoes, you may need added salt)
- 6 tablespoons chili powder*
- 8 tablespoons dried parsley flakes
- 8 teaspoons ground cumin
- 4 teaspoons salt
- 2 teaspoons dried minced garlic ( at least one large fresh garlic bulb if you prefer)
Make sure your beans are cooked and well softened, but not mushy. Cook the ground beef and crumble into smaller pieces. If needed pour off extra fatty liquid (i feed that to the chickens over rice – they love it!)
Place all these ingredients in an 18 quart roaster, stir gently, and heat through, then simmer for a couple hours – longer if you have time – stirring occasionally.
*optional – i don’t put in any chili powder because my husband is allergic