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Unread 05-10-2013, 11:24 AM   #1
f308gt4
On the road to being a farker
 
Join Date: 01-18-10
Location: Tustin, CA
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Default Scaling up a chili recipe for a cookoff?

I was volunteered to help out at a chili cookoff. My kids school is participating and will have a booth. There will be 3 of us cooking our own recipes, and we are being asked to make 10 gallons of chili each. We are not competing for ICS or anything, and really just going for a peoples choice award.

I have a pretty good chili recipe that I use. However, it is not an exact recipe, and am wondering if anyone has tips for scaling it up to 10 gallons?

Normally, when I make a batch of chili, I make somewhere between 0.5-1 gallon, I would guess. Is it as simple as cooking up 10x the ingredients?

I typically use dried chilli peppers, and boil in water then puree in a blender to make my chili "sauce".

For the meat, I will typically use about 1-2 lbs of meat, which I grill up, then cube. I then brown up veggies (onions, garlic, peppers) in bacon fat, and mix together the meat, veggies and chili sauce. Add spices to taste.

Also, I sometimes add Corn, which makes for a unique chili. Not sure if I should do this for the competition or not.

For the chili sauce, I am thinking about making it up ahead of time and freezing in gallon size zip lock bags. I don't think this should be an issue, and may make cook day a little easier. The actual chili will be cooked up in the school kitchen a day before the event, then refrigerated. On the day of the event, the pots will be heated on a gas stove/grill.

I have participated in this event in previous years, but this will be my first year cooking, so I am a little nervous.

I'd appreciate any tips/suggestions, etc.

Thanks!
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