OK, well it might not be MY FAMOUS CHILI i borrowed the recipe from my DAD. But this is a sure WIN with Football season fast aproaching us! Below is a recipe that will blow your socks off! Thanks DAD.
Wingnut's Dragon’s Breath Chili – Family Size
Ingredients
5 pounds lean ground meat, coarse ground
10 – 1.25 oz packets of McCormick Original Chili Seasoning Mix
3 cans 14-oz cans Cans “Tomato Sauce”
3 – 32 oz cartons of “Chicken Broth – low sodium” the super secret ingredient
3 medium onions, Onions (peel and puree onions in a food processor)
3 Tbsp of ground Cumin
Directions
Fry all your meat, all your onions and half of the chili mix (5 packets). After frying the meat with the onions and seasonings, drain all the grease and meat juices, this is a very important step if you don’t want greasy chili.
In a stock pot large enough to hold all you ingredients add half of the tomato sauce, chicken broth and the rest of the chili mix. As you add your (fried and drained) meat into the pot, the chili will begin to thicken, thin down the chili by adding more chicken broth & tomato sauce (this is a texture preference, so it’s your call as to how thick or thin you want your chili).
Let simmer for about 45 minutes to an hour, stirring constantly! If you don’t stir constantly the chili will scorch. As chili simmers more broth and/or sauce may be needed as evaporation occurs, this is a personal preference you know how you like your chili. Adding the final ingredient 20 minutes prior to serving, stir in the powdered Cumin, all of it and then stir it like crazy for the next 20 minutes.
If you feeding the SEAHAWKS or your kids Football TEAM directons below:
Dragon’s breath chili
Ingredients
1) 200 lbs. Chili meat – (sausage grind)
2) 7 cases of McCormick’s Chili Mix – (McCormick’s Chili Seasoning – 13 oz. pouch, 6 per case )
3) 40 – 1gal. Cans “Tomato Sauce”
4) 50 – 32oz. Cans “Low Sodium Chicken Broth”
5) 50 lbs. Onions (peel and puree onions in a food processor)
6) 4 – 16 oz. Containers Ground Cumin
Fry all your meat, all your onions and half of the chili mix (about 21 pouches). After frying the meat drain meat of all the grease and meat juices, this is a very important step if you don’t want greasy chili.
In a stock pot large enough to hold all you ingredients add half of the tomato sauce, chicken broth and the rest of the chili mix. As you add your (fried and drained) meat into the pot, the chili will begin to thicken, thin down the chili by adding more chicken broth & tomato sauce (this is a texture preference it’s your call how thick or thin you want your chili).
Let simmer for about 1 to 3 hours, stirring constantly! If you don’t stir constantly the chili will scorch, so stir, stir stir then stir again. As chili simmers more broth & sauce may be needed as evaporation occurs, again this is a personal preference as to how you like your chili. Adding the final ingredient 45 minutes prior to serving, stir in the powdered Cumin, all of it and then stir it like crazy for the next 45 minutes.
E-mail or Comment below when you try it and what you think?
