Chicken Chili-Basic Fund Raiser Dinner |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 1 |
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Friday, February 17, 2012 served to anticipated 250 servings (50 per 3 gallon (18 qt.) Nesco. Also cooking recipe on March 30, 2012. I will be doing Chili on the last Friday of the months that have 5 Fridays in a month. June 29, August 31, and November 30, 2012. Ingredients:
40 lbs dark chicken meat, legs & thighs (4 #10 cans) |
40 lbs white meat, chopped (4 #10 cans) |
6 gallons water for dark meat & broth |
8 (28 ounce) cans onions, chopped |
8 (28 ounce) cans red bell peppers, chopped |
14 (28 ounce) cans jalapenos |
8 (28 ounce) cans tomato sauce |
8 (28 ounce) cans tomatoes, diced |
2 (28 ounce) cans pepper relish |
4 (28 ounce) cans mixed vegetables |
4 (28 ounce) cans corn kernels |
16 (28 ounce) cans kidney beans |
3/4 cup cumin |
3/4 cup chili powder |
1 cup cayenne powder |
1/4 cup sea salt |
1/4 cup black pepper |
1/4 cup garlic powder |
1/4 cup onion salt |
Directions:
1. Open, Drain all #10 cans. [# 10 can = 4 each 28 ounce cans](12 or 13 cups/ 3 quarts/ 106-111 ounces).
2. Distribute all equally into 5 18 quart Nesco, fill 1 quart water into Nesco before putting liner inside of Nesco.
3. Set Nesco 350 to 375 Degrees.
4. Shred or dice chicken and brown in convection oven 375 degrees for 15 minutes, stir and put back in for 15 minutes. Stir often as tops of chicken browns.
5. Additions and variations: Increase onions to 4 pounds and garlic to 2 heads.
6. Prepare fresh chili peppers to taste and saute with the onions, etc.
7. Substitute 13 pounds fresh pork sausage for 2 of #10 cans of chicken. Drain some of the fat before adding to the beans- the sausage has way more fat.
8. Substitute 13 pounds diced top sirloin for 2 of #10 cans dark chicken.
9. Add additional spices: 1/4 cup dried oregano, PLUS 1/4 cup paprika, 2 tablespoons ground coriander.
10. You can make a vegetarian chili by substituting soyburger.
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