INGREDIENTS:8 lbs. stew meat, cubed
2 cups vegetable oil
8 cups beef stock
4 lbs. yellow onions, chopped
1 lb. green peppers, diced
1 lb. chili peppers, diced
16 garlic cloves, minced
1 cup chili powder
2 Tbsps. salt
2 Tbsps. oregano
2 Tbsps. paprika
2 Tbsps. cumin, ground
3 Tbsps. hot sauce
12.75 lbs. stewed tomatoes
6 cups tomato sauce
6.375 lbs. kidney beans, canned
8 cups waterDIRECTIONS:1. Brown beef cubes in steam kettle with oil.
2. Combine onions, peppers, chilies and garlic. Add beef stock. Simmer mixture until vegetables are tender.
3. Add chili powder, salt, oregano, paprika, cumin, hot sauce, tomatoes, tomato sauce, kidney beans and water. Mix well. Heat mixture to a boil.
4. Reduce heat and simmer uncovered for 2 hours or until thickened.
Note: Chili is very spicy. Adjust seasonings according to taste.SERVINGS:80, 4 oz. servingsFrom:Submitted by Chef Billy Marshall, University of Oklahoma, Norman, OKPHOTO CREDIT:Photo Credit: MAPLE LEAF FARMS
