Tried this chili recipe for the first time... (2 Viewers)

[Maik Jeaunz]

Got this from an amigo who made this at his big poker game - got rave reviews. Tried it tonight. Best I've ever made/had. I didn't take any of the shortcuts - the flavor is phenomenal. Served with warm cornbread and a cold Fat Tire. Trust me when I tell you how good this meal was.

1/3 Cup of Olive Oil

5 pounds of stew meat – make sure the pieces are ½ to ¼ inch size (got a nice pack of USDA Choice from Costco)

1 pound of pork sausage

3 large onions chopped

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods)

1 small can of tomato paste

1 can of tomato soup

1 tsp of cayenne pepper

2 tsp oregano

2 TS of dried cumin

2 bay leaves

½ tsp of black pepper

2 tsp of salt

13 oz of beef broth

36 oz of good amber beer (I used Fat Tire)

1 shot of Jack Daniels

34 oz of beans (optional - I used dark kidney beans)

Rehydrate the chilis in 12 oz of beer. Bring to a boil and simmer for 20 min. Strain and then puree the chilis. Set aside.

In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chili’s – 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

8 years later, and I'm finally going to try this recipe. question, for Smails or anyone, really... if I go with the chili powder route instead of rehydrating the chilis, do I still use 36 ounces of beer or only 24? or start with 24 and see if it's too thick, add another bottle when I add the beans?

 

[John Bender]

Got this from an amigo who made this at his big poker game - got rave reviews. Tried it tonight. Best I've ever made/had. I didn't take any of the shortcuts - the flavor is phenomenal. Served with warm cornbread and a cold Fat Tire. Trust me when I tell you how good this meal was.

1/3 Cup of Olive Oil

5 pounds of stew meat – make sure the pieces are ½ to ¼ inch size (got a nice pack of USDA Choice from Costco)

1 pound of pork sausage

3 large onions chopped

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods)

1 small can of tomato paste

1 can of tomato soup

1 tsp of cayenne pepper

2 tsp oregano

2 TS of dried cumin

2 bay leaves

½ tsp of black pepper

2 tsp of salt

13 oz of beef broth

36 oz of good amber beer (I used Fat Tire)

1 shot of Jack Daniels

34 oz of beans (optional - I used dark kidney beans)

Rehydrate the chilis in 12 oz of beer. Bring to a boil and simmer for 20 min. Strain and then puree the chilis. Set aside.

In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chili’s – 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

8 years later, and I'm finally going to try this recipe. question, for Smails or anyone, really... if I go with the chili powder route instead of rehydrating the chilis, do I still use 36 ounces of beer or only 24? or start with 24 and see if it's too thick, add another bottle when I add the beans?

24 ounces only needed for chili powder (and I prefer the chili powder method)

 

[bshell27]

Got this from an amigo who made this at his big poker game - got rave reviews. Tried it tonight. Best I've ever made/had. I didn't take any of the shortcuts - the flavor is phenomenal. Served with warm cornbread and a cold Fat Tire. Trust me when I tell you how good this meal was.

1/3 Cup of Olive Oil

5 pounds of stew meat – make sure the pieces are ½ to ¼ inch size (got a nice pack of USDA Choice from Costco)

1 pound of pork sausage

3 large onions chopped

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods)

1 small can of tomato paste

1 can of tomato soup

1 tsp of cayenne pepper

2 tsp oregano

2 TS of dried cumin

2 bay leaves

½ tsp of black pepper

2 tsp of salt

13 oz of beef broth

36 oz of good amber beer (I used Fat Tire)

1 shot of Jack Daniels

34 oz of beans (optional - I used dark kidney beans)

Rehydrate the chilis in 12 oz of beer. Bring to a boil and simmer for 20 min. Strain and then puree the chilis. Set aside.

In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chili’s – 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

8 years later, and I'm finally going to try this recipe. question, for Smails or anyone, really... if I go with the chili powder route instead of rehydrating the chilis, do I still use 36 ounces of beer or only 24? or start with 24 and see if it's too thick, add another bottle when I add the beans?

24 ounces only needed for chili powder (and I prefer the chili powder method)

Maybe it was the powder I used, but it was much more bitter than the re-hydrated chilies.

 

[Judge Smails]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

 

[Dickies]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

Agreed, the chilies take no time to prepare and add way more flavor. I made this on the cheap about a month ago using 88/12 ground beef instead of the stew meat to save on prep time and cost. Definitely not as good as the stew meat, but I ended up with a bunch in the freezer and just pulled out a container this past weekend. Holy hell it was phenomenal; way better than the night I made it. Next time I make it the legit way I will have to consider putting the whole batch in the freezer for a month before eating it.

 

[Harry Manback]

Got this from an amigo who made this at his big poker game - got rave reviews. Tried it tonight. Best I've ever made/had. I didn't take any of the shortcuts - the flavor is phenomenal. Served with warm cornbread and a cold Fat Tire. Trust me when I tell you how good this meal was.

1/3 Cup of Olive Oil

5 pounds of stew meat – make sure the pieces are ½ to ¼ inch size (got a nice pack of USDA Choice from Costco)

1 pound of pork sausage

3 large onions chopped

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods)

1 small can of tomato paste

1 can of tomato soup

1 tsp of cayenne pepper

2 tsp oregano

2 TS of dried cumin

2 bay leaves

½ tsp of black pepper

2 tsp of salt

13 oz of beef broth

36 oz of good amber beer (I used Fat Tire)

1 shot of Jack Daniels

34 oz of beans (optional - I used dark kidney beans)

Rehydrate the chilis in 12 oz of beer. Bring to a boil and simmer for 20 min. Strain and then puree the chilis. Set aside.

In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chili’s – 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

8 years later, and I'm finally going to try this recipe. question, for Smails or anyone, really... if I go with the chili powder route instead of rehydrating the chilis, do I still use 36 ounces of beer or only 24? or start with 24 and see if it's too thick, add another bottle when I add the beans?

24 ounces only needed for chili powder (and I prefer the chili powder method)

I literally had the same question today, too hard to find good chillis where I'm from and the extra effort for what I can find is not worth it.

 

[Harry Manback]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

If you have access to the right chiles...

 

[Maik Jeaunz]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

sheez, can I at least drink the chili beer after I strain it?

one more question, for the recipe as listed, how many peeps will it feed?

 

[Judge Smails]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

If you have access to the right chiles...

Good point. Though I would think in this day and age dried chiles are available just about everywhere, no? In California they some stores have an entire wall with nothing but various dried chile peppers. And to MK - don't know exactly but it'll feed a decent sized crowd for sure. Great for the SB...

 

[Judge Smails]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

Agreed, the chilies take no time to prepare and add way more flavor. I made this on the cheap about a month ago using 88/12 ground beef instead of the stew meat to save on prep time and cost. Definitely not as good as the stew meat, but I ended up with a bunch in the freezer and just pulled out a container this past weekend. Holy hell it was phenomenal; way better than the night I made it. Next time I make it the legit way I will have to consider putting the whole batch in the freezer for a month before eating it.

I always let it come together in the fridge the night before I'm serving it. Did the same with a mean bean/ham soup New Year's night..Way better the 2nd day.

 

[Tiger Fan]

Personally, I find the stew meat pieces too large to use right out of the package. I always end up cutting them some more.

 

[Nick Vermeil]

Personally, I find the stew meat pieces too large to use right out of the package. I always end up cutting them some more.

Pro tip: preorder the stew meat from the butcher cut the size you want it. I had 1/4 inch pieces cut the last time. Saves a lot of time and effort.

 

[Harry Manback]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

If you have access to the right chiles...

Good point. Though I would think in this day and age dried chiles are available just about everywhere, no? In California they some stores have an entire wall with nothing but various dried chile peppers. And to MK - don't know exactly but it'll feed a decent sized crowd for sure. Great for the SB...

In California...a lot of produce is readily available.

I am in Massachusetts, I can get crappy dried ancho chiles but that's about it.

 

[Mr. Ected]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

If you have access to the right chiles...

Good point. Though I would think in this day and age dried chiles are available just about everywhere, no? In California they some stores have an entire wall with nothing but various dried chile peppers. And to MK - don't know exactly but it'll feed a decent sized crowd for sure. Great for the SB...

In California...a lot of produce is readily available.

I am in Massachusetts, I can get crappy dried ancho chiles but that's about it.

Where are you in MA?

 

[gianmarco]

FWIW, I always just buy a piece of chuck roast and cut it myself. I find the meat better than stew meat and not that much more expensive and sometimes even less expensive.

 

[Tiger Fan]

Personally, I find the stew meat pieces too large to use right out of the package. I always end up cutting them some more.

Pro tip: preorder the stew meat from the butcher cut the size you want it. I had 1/4 inch pieces cut the last time. Saves a lot of time and effort.

you using a custom butcher for this, or your grocery store butcher? Would a costco do something like this? Never even thought to ask

 

[Harry Manback]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

If you have access to the right chiles...

Good point. Though I would think in this day and age dried chiles are available just about everywhere, no? In California they some stores have an entire wall with nothing but various dried chile peppers. And to MK - don't know exactly but it'll feed a decent sized crowd for sure. Great for the SB...

In California...a lot of produce is readily available.

I am in Massachusetts, I can get crappy dried ancho chiles but that's about it.

Where are you in MA?

Lowell area

 

[Nick Vermeil]

Personally, I find the stew meat pieces too large to use right out of the package. I always end up cutting them some more.

Pro tip: preorder the stew meat from the butcher cut the size you want it. I had 1/4 inch pieces cut the last time. Saves a lot of time and effort.

you using a custom butcher for this, or your grocery store butcher? Would a costco do something like this? Never even thought to ask

I don't know about Costco but the guy at whole foods did it for me the last time. Most grocery stores have a butcher that will hook you up I think. They may charge you a little more.

 

[Mr. Ected]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

If you have access to the right chiles...

Good point. Though I would think in this day and age dried chiles are available just about everywhere, no? In California they some stores have an entire wall with nothing but various dried chile peppers. And to MK - don't know exactly but it'll feed a decent sized crowd for sure. Great for the SB...

In California...a lot of produce is readily available.

I am in Massachusetts, I can get crappy dried ancho chiles but that's about it.

Where are you in MA?

Lowell area

There is a Wegmans in Burlington that should have the good chilies. I know it's a half hour away, but if you're in the are stop and get some, they last just about forever!

 

[General Malaise]

I'm planning on making this Friday night for a Saturday gathering. I went through this entire thread with a fine tooth comb gathering questions, feedback, suggestions on making it better, etc. Below is the original recipe with changes in bold based on this thread compilation that I'll be cooking up this week. Lookin' forward to tasting the end result!

---------------------

Prepare the day prior to serving (better melding of flavor the day after)

When reheat the day after pour ½ bottle-full bottle of amber beer to unthicken a bit.

8 qt pot or larger is needed.

30 min. prep time. 2 hour cook time.

-------------------------------

Ingredients:

1/3 Cup of Olive Oil

1.5 pounds of stew meat – make sure the pieces are cut into smaller cubes, about the size of a sugar cube. (Do not use ground beef)

3 pounds of medium-spicy pork sausage – pork sausage is ground pork with mixed in seasonings. Get it uncased. (or if like it spicier, 2lbs spicy pork sausage and 1lb chorizo sausage)

3 large onions chopped (make sure to use all 3 onions even though it looks like too much, they cook down)

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods) – Anaheim or Pablano, any large mild chile works fine (shortcut is to use ½ cup of chili powder instead of chilies)

1 regular sized can of tomato paste

1 regular sized can of tomato soup

1 tsp of cayenne pepper (if like more spice, use more. Can also add to personal bowl after done cooking)

2 tsp oregano

2 tablespoons of dried cumin

2 bay leaves

½ tsp of black pepper

2 tsp of salt

13 oz of beef broth

3 bottles of amber beer (use 2 bottles in initial cook. Use add’l 1 bottle for when reheating the day after)

1 shot of Jack Daniels (Jim Beam also works)

1 ounce baker’s chocolate

Green onion for garnish

Shredded cheese for garnish

Directions:

Rehydrate the chilis in 1 bottle of beer. Bring to a boil and simmer for 20 min. Strain out the beer and then puree the chilis. (use a blender to puree the chilis). Set aside.

[A short cut is to use ½ cup chili powder instead of rehydrating the dried chili’s]

In a large stock pot (8 qt. Pot or larger) heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 1 bottle of amber beer, Jack Daniels, beef broth, tomato paste, tomato soup, bakers chocolate and bay leaves. Bring to a boil. Then simmer for 2 hours until it has a chili like consistency. (make sure to keep uncovered while simmering)

Garnish with green onion and cheese.

I've pretty well followed Offdee's slight variation on this though I tend to go heavier on the steak and lighter on the pork (and I'm using top sirloin at this point, cut in cubes well in advance).

Last time I did this, I added the dry spices to the chile puree and blended it well, which saved me a little time.

Also, I'm VERY careful with the first step regarding the onions. If I turn my burner to HIGH, it can potentially burn the onions and you want to avoid that. I'd suggest moving from medium heat to medium high and stirring often. The LAST thing you want is burnt anything in this.

Also, I like a dash of Allspice, our Jamaican friend commonly found in jerks, stews and curries. And I add one little clove.

I will not be using beans this time as I've got too many picky eaters, but I love them.

Happy cooking!

 

[Harry Manback]

I think the magic is with re-hydrated chiles, jack daniels, etc. I would not go the powder route. It takes literally minutes to do it right...

If you have access to the right chiles...

Good point. Though I would think in this day and age dried chiles are available just about everywhere, no? In California they some stores have an entire wall with nothing but various dried chile peppers. And to MK - don't know exactly but it'll feed a decent sized crowd for sure. Great for the SB...

In California...a lot of produce is readily available.

I am in Massachusetts, I can get crappy dried ancho chiles but that's about it.

Where are you in MA?

Lowell area

There is a Wegmans in Burlington that should have the good chilies. I know it's a half hour away, but if you're in the are stop and get some, they last just about forever!

What kind of chilis?

 

[Chaka]

Going off script and going to make J. Kenji Lopez-Alt's 1-Hour Pressure Cooker Texas-Style Chile Con Carne (Here is a link to seven different chili recipes from seriouseats.com)

I have become a huge fan of his since reading The Food Lab. He is the ultimate food science nerd and his cooking style really speaks to me.

Will report back.

 

[jabarony]

Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

At this point, is the simmer cover or uncovered?  Thanks.

 

[Plorfu]

At this point, is the simmer cover or uncovered?  Thanks.

I've always done uncovered. I think that helps thicken it (the water evaporates out, maybe?)

 

[lardonastick]

Marking as a reminder to read later; this thread looks awesome. We need a better chili recipe in our household.

 

[Hastur]

I have been trying to think of ways to add some smokiness to this chili.  A couple of years ago(documented in this thread somewhere) I smoked the beef for 30 minutes before putting them in the pot.  It turned out ok, and the beef wasn't too chewy(which I feared might happen).

Today, I took a different approach.  I bought a bunch of poblano and jalapeno peppers.  I cut them in half and took out the seeds/veins.  I smoked these half shells for 45 minutes at 250 with cherry wood, then put them in the blender.

Very nice smoky flavor, along with a rich heat.  

 

[Binky The Doormat]

I have been trying to think of ways to add some smokiness to this chili.  A couple of years ago(documented in this thread somewhere) I smoked the beef for 30 minutes before putting them in the pot.  It turned out ok, and the beef wasn't too chewy(which I feared might happen).

Today, I took a different approach.  I bought a bunch of poblano and jalapeno peppers.  I cut them in half and took out the seeds/veins.  I smoked these half shells for 45 minutes at 250 with cherry wood, then put them in the blender.

Very nice smoky flavor, along with a rich heat.  




 

Have you tried adding some chipotle powder?

 

[Hastur]

Have you tried adding some chipotle powder?

I thought about it, but I wanted to keep 'in theme' with the heat being more than just something out of a plastic bottle.

 

[Prince Myshkin]

for the chili powder guys...any particular brand you like?  

 

[Binky The Doormat]

for the chili powder guys...any particular brand you like?  

This stuff is pretty good (Frontier) - we use a lot so I bought a pound.  

 

[Prince Myshkin]

This stuff is pretty good (Frontier) - we use a lot so I bought a pound.  

Thanks.  That link is to smoked paprika, but the same brand chili powder is linked on the page

 

[Binky The Doormat]

Thanks.  That link is to smoked paprika, but the same brand chili powder is linked on the page

Dammit.  Sorry.

Spiceologist brand

 

[ditka311]

I thought about it, but I wanted to keep 'in theme' with the heat being more than just something out of a plastic bottle.

I use about 8 tsp of the adobe sauce they pack chipotles in. Delicious and adds that smokiness you're looking for. 

 

[General Malaise]

I use about 8 tsp of the adobe sauce they pack chipotles in. Delicious and adds that smokiness you're looking for. 

Now this is an interesting idea.  I'm making a batch tonight for a potluck Sunday.  I might just grab a small can of these and add a little of the sauce to the rehydrated peppers.  

 

[George Jefferson Airplane]

 

 

[⚡DEADHEAD⚡]

It's either this (Offdee's modified version) or Chinese for election night.

 

[James Daulton]

Made this last night for like the 10th ten.  Comes out awesome every time, such a fantastic fall/winter staple.  Thanks a lot @Judge Smails!

 

[pollardsvision]

Got finished with work early, which was really exciting because it gave me time to get some Smails' chili going. Won't have time to go see any family, which sucks, but getting ####faced and making Smails' is a hell of a substitute. I'm not a huge fan of basic T-Day food anyway. I like turkey well enough, but if it's not deep fried or smoked, I could take it or leave it. And I don't have time to deep fry or smoke a turkey. The rest, outside of very well made stuffing (which I don't have time for either), meh. 

A good chile con carne is going to be far more exciting for me.

 

[Tusken Raider]

@Judge Smails, I made your original post-based recipe for the first time the other night. Excellent recipe, my friend   

I'm finishing up the leftover portion with a grilled cheese tonight as I type.

It was my first-ever time making chili without ground beef, and I had a blast prepping & cooking. Turned on my Pandora "Todd Snider/Robert Earl Keen" station, cracked open a beer, & took my time.

I did sub in the cayenne for rehydrated chilis, but may try that next time. My amber beer was Dos Equis Amber, so I'll probably go darker next time. And I may add more pork sausage. But all in all, this is very good, and no amount of seasoning seems to be overpowering.

8/10 

 

[Alex P Keaton]

Making this for like the 8th time.....family is really excited to try the recipe again!

 

[culdeus]

Can I use stella for the beer?  couldn't get normal beer today at the store.  ####### blue state.

 

[xulf]

Can I use stella for the beer?  couldn't get normal beer today at the store.  ####### blue state.

If you use a lighter beer I'd add in:

1T Worcestershire 

1T Balsamic

1T Crest toothpaste

1 Pinch of salt

That should even it out 

 

[Scoresman]

I've been looking through this list of previous International Chili Society (lol) winners and have seen a few common patterns throughout the recipes.

- Adding the spices in stages.  Most recipes have 2 or three different stages to add spices instead of throwing them all in at once and cooking for hours.  This probably has to do with keeping the chili aromatic by not cooking all the spices for so long.  

- Gebhardt Chili Powder.  This is an ingredient in just about every recent winner's recipe.  I've ordered myself a bottle on Amazon to give it a shot.  Most recipes seem to use this in addition to chili powders from dried chilis.  

- Draining/Limiting the fat.  I hadn't known this and always assumed fat = flavor, but most of these recipes trim the meat very well and then rinse the meat after browning.  Reason given seems to be that the fat can interfere with the spices.

- Both beef and Chicken broth.

 

[culdeus]

Remind me how much a base recipe of this serves.  10? Adults? More?

 

[James Daulton]

Remind me how much a base recipe of this serves.  10? Adults? More?

10's a good number I'd say.

 

[Faust]

 

[Moe.]

Never made chili before but I am going to try this out tonight. Idiot question - how big of a pot do I need for this recipe? 

 

[General Malaise]

Never made chili before but I am going to try this out tonight. Idiot question - how big of a pot do I need for this recipe? 

Standard stock pot should suffice.  I use something like this.  

 

[Sebowski]

BUMP! Can't believe it's been so long since I made chili. 

 

[Sebowski]

Never made chili before but I am going to try this out tonight. Idiot question - how big of a pot do I need for this recipe? 

The big one.