Thread: Chili for 60
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Old 12-17-2010, 02:54 PM   #5
Against The Grain
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I got this from a recipe site. By the way I never put beans in my chili and prefer Gebhearts Chili Powder, and only use Rotel tomatoes.

Ralph's Chili Bricks EST. 1930
10 pounds of "regular" ground beef
8 large onions chopped fine
12 large cloves of garlic minced
1 cooking spoon paprika (see note below on "cooking spoon" size)
1/2 teaspoon black pepper
10 cooking spoons chili powder
1 cooking spoon ground cumin
Cook meat garlic and onions until done use no water, will form
quite a lot of juice, but do not ladle off. When this is done
add paprika, chili powder and cumin. Stir well and often while
cooking about 15 minutes longer over very low heat. If desired
add 2 number 1 cans of tomato puree and stir often as this
mixture burns very easily.
When done pour into lined loaf pans and freeze.
Add a can of red beans, pinto beans or kidney beans to each
block when you fix to eat. You can also cook your own beans to
add and that is my preference.
This is delicious chili! I like to add a can of those Mexican
stewed tomatoes when I add the beans or can of beans. I posted
this recipe on the internet for a cooking group I belong to and
they had a lot of questions, so I thought I would go ahead and
answer them now. Maybe some of these suggestions may also help.
What is a cooking spoon?
A cooking spoon is a utility spoon, I use a stainless steel
chefs spoon. It is about the size of the spoon you use that some
may hand along side of their soup ladle.
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