Jim's Chili- Chef Rhegness/Penta Career Center - News, Weather, Sports, Toledo, OH

Jim's Chili- Chef Rhegness/Penta Career Center

Chef Jim's Chili

Yield 3 Gallons:

MEAT
7 lbs. Chuck Roast
2 lbs. of Bulk Pork Sausage (not spicy)

VEGETABLES
4 MED. Sweet Onion "Chopped"
4 Bell Peppers--"Chopped" (Red and Green 2 of each)

2 - Small Heads of Cabbage--"Shredded"
                        or
3 -16 oz cans of Kidney beans drained

2 Bulb of Garlic (6 Cloves) ¯"minced"
8 Bunch of Parsley (Fresh) ¯"Chopped"
4 Tomatoes ¯" Whole"
10 good size fresh Mushrooms--"chopped)
2 Dried Red Chili Pepper Pod. ¯ "whole"

Dairy Products
½  Stick of Butter

CAN GOODS
4-10 oz. Can of Tomatoes with green chili
2-48 oz. Can of V8 veg. juice
2-8 oz. can of Red Jalapeno Sauce
2-48 oz. Can of Whole Peeled Tomatoes
2-12 oz. of Bottle Beer

SPICES
4 tsp. Salt
1 tsp. Black Pepper Course Grain
10 -14 tsp. Red Chili Pepper
3 tsp. Cayenne Pepper
7 tsp. Powered Cumin
2 tsp. Oregano
4 tsp. Brown Sugar
4 tsp. Beef Bouillon Granules
2 tsp. Anise Seed
4 tsp. Flour (dissolved in 1/3 cup water of desired)
6 tsp. Vegetable Oil

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