Recipe By : Art
Guyer Through Years of Experimentation and a Lot of Eating
Serving Size : 25
3 Large Onions
2 Whole Garlic
1 Green Pepper
Cans Unsalted Mushrooms
Salsa (Or Your Own)
Unsalted Diced Tomatoes
Cans Tomato Sauce
Cans Tomato Paste
2 Cans Beer
Tablespoons Ground Cumin
tablespoon Ground Cinnamon
Teaspoon Cayenne -- Level
Tablespoons Chili Powder
Tablespoons Garlic Powder
Tablespoon Black Pepper
drain and place in a large cooking pot. Roughly chop onions and green
pepper in food processor. Finely chop garlic. Sauté chopped
vegetables and add to pot. Add remaining ingredients (excluding
spices) to pot. Cook over medium heat for about 1/2 hour, stirring
frequently. Add spices, one at a time, stirring well between each
addition. Simmer for another 1/2 hour, stirring frequently. Adjust
spices to taste. Simmer for another 1/2 hour, stirring frequently.
Again adjust spices to taste.
makes about 10 quarts of mild chili and serves about 20 people. Serve
plain or over spaghetti, baked potato or rice, with grated low-fat
cheese and chopped onions on the side. Sprinkle fresh cilantro on top
of chili in bowls when serving.
or browned chunks of Italian bread are also good on the side. The
chili freezes well. Freeze in plastic quart containers for quick 2 or
3 person meals.