“Chili for 50” by Edie Bukewihge (Family Recipe)
Ingredients:
5 lbs Ground Beef
20 Bratwurst Sausages
1 lb of Bacon (uncooked)
1 lb Ground Pork
1 lb of Uncooked Pinto Beans or
- 32+ oz of canned cooked pinto beans
1 Lg Ham hock
4 16oz Cans of Chicken Broth
3 16oz Cans of "Stewed" Tomatoes
2 Small Cans of Tomato Paste
2 Cups "Yellow" Chopped Onions
1 Cup of Chopped Green Peppers
1 Cup of Ground Chili Powder
1 Cup of Ground Cumin
1/4 Cup of Brown Sugar
3 Tbsp Olive Oil
1/4 Cup of Chopped Garlic
1/8 Cup Vegetable Oil
2 Tbsp Cayenne Powder
2 Tbsp Sea Salt
1 Tbsp of Coriander
1 Tbsp of Ground Basil
1 Tbsp of Ground White Pepper
What to do with the ingredients:
1) Large pot, clean pintos and fill the pot full of good water 4 inches above the beans, add the ham hock, 1/8 cup of vegetable oil and 1/4 cup of
brown sugar; bring to a boil and lower the fire, place the lid on the pot and simmer for 2 hours or until beans and ham hock (falling off the bone soft)
are soft and tender.
2) Rinse the Bratwurst sausage in cold water, peel the skin off the sausages and cut into 1” slices (bratwurst should be half frozen when cutting into
1” pieces). After cutting as many 1" pieces from each sausage, place in a large frying pan with the olive oil and fry, then place all the pieces of
bratwurst into a large baking pan and cook in the pre-heated oven (425 degrees) until half done (do not season).
3) Dump the ground beef into a really large chili pot, fry the ground beef (mash it and break it up as fine as you can until done), when done, dump the
bratwurst into the pot with the ground beef and stir together.
4) Fry your “real” bacon kind of crispy, then chop it up (don't use bacon bits from the jar), dump bacon into the pot with beef and bratwurst, stir
together.
5) Fry the ground pork (mash it and break it up as fine as you can until done), then dump into the pot with ground beef, bratwurst and bacon, then stir
together. Take pot off the low burning burner and set aside until the beans are done.
6) Add all dry ingredients to the pot of meats, dump directly into the pot: chili powder, ground cumin, cayenne powder, sea salt, coriander, ground
basil and ground white pepper. Stir together and let sit for 5 minutes before going to step '7'
7) Add all chopped ingredients to the pot of meats, dump directly into the pot: onions, green peppers and garlic. Stir together and let sit for 5 minutes
before going to step '8'
8) Add both cans of tomato paste, and the 3 cans of stewed tomatoes, stir and let sit for 5 minutes before adding 3 cans of chicken broth. Stir until it
looks like everything makes a balanced color before going to step '9' where it all begins!
9) If the beans are done and the juice is fairly heavy, pour the beans and juice into the pot of meat after removing all bones and parts to the ham
hock.
10) Remove as much meat from the ham hock, but discard the fat. Chop up the meat and dump into the pot of meats that is now a pot of chili. Stir to
blend in and place pot on to if stove.
Simmer on low heat until all ingredients are boiling lightly and turn off the heat.
🌟Serve over rice mixed with butter and cayenne pepper, or serve with cheese and onions, or served atop a baked potato with sour cream and
chives and it is really delicious to go solo with this chili. Don’t forget the rolls or cornbread with honey butter.
(IMPORTANT: THE ONLY THING YOU DISCARD IS SKIN FROM THE BRATWURST AND THE FAT & BONE ON THE HAM HOCK. USE ALL
WATER, OILS & JUICES TO EVERYTHING ELSE.) Note: This is not diet food, at all. This is comfort food, enjoy!