Yield: 18 Servings
|1 can||(#10) tomato puree|
|1 can||(#10) whole peeled tomatoes; chopped|
|6 pounds||Good ground beef|
|1 large||Yellow onion; chopped|
|½ cup||Commercial chili powder or more; to taste|
|3 tablespoons||Whole oregano leaves|
|Salt & pepper to taste|
|1 can||(#10) red kidney beans; drained|
|Grated Cheddar cheese|
|Yellow onions; diced|
SERVES 18 NORMAL PERSONS OR 4 CHICAGO FIREFIGHTERS Everybody knows that there is no such thing as a 19-alarm fire. Why, that would mean that babies, lifeguards, bartenders, everyone, would have to show up to fight it! However, Frank Jacobson of the Chicago Fire Department thinks his chili requires 19 alarms. I am ready! Please note that he makes this in small batches. If you do not know what a #10 can is, figure on just under a gallon.
In a large pot bring the tomato pure and whole tomatoes to a slow boil.
While this is heating, brown the ground beef with chopped onion. Add this to the tomato mixture. Add chili powder and simmer for 1 hour. Add oregano, salt, and pepper to taste and simmer 15 minutes. Add kidney beans and simmer 30 minutes.
Serve in a bowl with Cheddar cheese on top and a dollop of sour cream placed in the center. Diced yellow onions complete the garnish.
"Following the meal have Rolaids available." From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .