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We never seem to have a Sunday dinner that includes fewer than 12-15 people, and our family and friends are hearty eaters. I usually make more than we will eat, because chili is easy to throw in the refrigerator or freezer for another meal at a later time. The amounts below should provide enough for 8-10 people. Feel free to adjust the numbers as you see fit.
INGREDIENTS
3 lbs lean hamburger
2 yellow onions
3 red bell peppers
2 green peppers
3 jalapeno peppers
4 bomb peppers (if not available, you can substitute extra fresno peppers)
4 fresno peppers
2 full bulbs of garlic, thinly sliced
4 habanero peppers
20 large mushrooms (or you can substitute 2 packages of pre-sliced)
3 lbs peeled tomatoes
4 lbs tomato sauce
4 Tbsp minced onions
2 Tbsp chili powder
12 fresh basil leaves (add extra dried basil if you don't have access to fresh)
4 Tbsp dried basil
4 Tbsp dried oregano
1 Tbsp red pepper flakes
1 Tbsp cumin
1 tsp tabasco or pepper sauce
INSTRUCTIONS
Brown the hamburger in a skillet over MED-HI heat. Add the minced onions and chili powder to the meat during the browning process. While the meat is browning, you can get started on the chopping process for the other ingredients.
A 12 quart pot would be ideal. If you don't have that available, 8 quarts will work. I don't mind having slightly larger chunks of peppers and onions in the chili, you can chop them to whatever size you prefer. You want all veggies to be cut to similar sizes so they cook through at about the same time.
In your pot, start to add the chopped vegetables and spices:
Slice the red and green peppers into thin strips, and then cut in half.
Chop the onions, jalapenos, bomb, and fresno peppers.
If using full mushrooms, quarter them. If using sliced mushrooms, simply add them.
Cut each peeled tomato into 6-8 wedges.
Take the fresh basil leaves and roll them into thin tube. Then thinly slice them into 1/4 inch shreds
Add basil, oregano, red pepper flakes, and cumin.
Add the browned hamburger once it is fully cooked.
At this point, turn your burner on to MED-LOW heat (around 3-4 on a scale of 1-10). As you do this, you can add the tomato sauce. 4 lbs should be about right, but you want to fully cover the other ingredients in the pot. If you have to add a bit more sauce, go ahead. Thinly slice the garlic -- the thinner you can slice them, the easier the flavor will cook into the sauce. Add the habaneros (these can be eliminated if you have a crowd that doesn't appreciate spicy meals). Add a bit of tabasco or comparable pepper sauce.
Thoroughly mix all ingredients and allow them to simmer for 2-3 hours. Mix every so often to make sure nothing burns to the bottom of the pot. You want to make sure all vegetables have cooked through to the point that they soften.
We serve with optional sides of shredded cheddar cheese, chopped green onions, sour cream, and for those craving even more spice, a few extra sliced jalapenos and pepper sauce.
Enjoy!
