Jim's Super Chili
| Prep Time: 120 min | Serves: 88 |
| Cooking Time: 360 min | Yield: 88 cups |
Jim's special recipe for Tex-Mex Chili
Ingredients
- 6 tsp Chili Powder Generic
- 6 peppers Dried Red Chili Pepper, Chile De Arbol
- 216 oz Dark Red Kidney Beans
- 36 oz Large Pitted Ripe Olives
- 56 oz Mushroom Stems & Pieces
- 4 oz Green Jalapeno Peppers
- 4 oz Chopped Jalapeno Peppers (red)
- 78 oz Whole Peeled Tomatoes
- 162 oz Tomatoes, Crushed, Canned
- 5 cups Chili Kit
- 10 lb Stew Beef
- 1/8 cup Habanero Peppers
Directions
Sear meat thoroughly and add to tomatoes, paste and sauce in 24 Qt. stew pot.
Add seasonings from Carroll Shelby packs and some water (1-2 qts. as necessary) Cook over low medium flame for approximately 3 hours, stirring every 10 minutes, while adding mushrooms*, canned peppers* (chopped), olives* (sliced), and dry pepper pods. (2 habaneros and 6 Chile D' Arbol - whole)
When meat is tender to chew, add kidney beans. (Including Liquid) Continue stirring and cooking for one hour, seasoning to taste with chili powder and adding water as necessary.
If you wish to thicken and smoothen, use a masa flour package (from Shelby kit) pre-mixed with six oz. of hot water (pour the flour slowly into the water while stirring constantly) and mix into chili.
For real five alarm chili, finely chop 2 medium FRESH Habanero peppers and add to pot early on in the cooking process. This will be too hot for all but the most cast-ironed tongues among you. Warn those to whom you serve this chili to beware of the dried pepper pods, if one should appear in their bowl. The Chili D' Arbols will be really hot, but the Habaneros will ruin your meal.
Can be eaten immediately, but best if chilled overnight and reheated the second day.
*Drained