Chili

This is a bulk recipe I’ve made for years but had never documented until now. You can easily cut it down, or make a bunch and freeze it in smaller packs for later.

Ingredients

10 lbs. – Hamburger (90%+)
1 TB – Salt
1 TB – Black Pepper
1 TB – Minced Garlic
1/2 cup – Minced Onion

1/2 cup – French’s Worcestershire Sauce
1/4 cup – Texas Pete Hot Sauce

1/2 cup – Tones Chili Powder
1/2 cup – Tones Paprika

2 x 35 oz. bottles – Hunts Ketchup

How To

I normally start cooking at a fairly high heat and reduce it to medium as the pan warms.

Brown Hamburger adding the salt, black pepper, garlic and onion.

As mixture finishes browning add the Worcestershire Sauce and Texas Pete Hot Sauce.

Once you’ve worked in these liquids add the chili powder and paprika.

This mixture can simmer for several minutes at medium heat to cook the meat completely.
Reduce to low heat before you add the ketchup to reduce the probability of sticking/scorching.

You can eat the chili as soon as it’s thoroughly heated; however, the flavor improves as the chili has a chance to cook and the flavors to blend.

Note on Heat/Spice
This is only moderately spicy. If you want to add a little heat, I suggest upping the Texas Pete Hot Sauce or adding Cayenne Pepper or Red Pepper Flakes. I’ve found adding too much chili powder or paprika can cause it to taste bitter more than hot. My 2 cents…

Serving Suggestions
On hot dogs, of course. Or, a lot of folks like the chili with slaw and their favorite hot dog condiments to avoid the carbs in the bun. And, corn chips and chili can easily make a meal with or without cheese or sour cream.

Here’s to good eating!

Wayne