Chili (Baby Watson’s)
This is another bulk recipe I developed for Baby Watson. The spice measurements seem a little heavy-handed to me now, but when I developed these recipes, first me as the Executive Chef and Cook, I was intending for them to be used by others, and the recipes needed to able to fit into a food cost driven institutional environment, so they were tested, and this was a tasty item, so I guess I knew what I was doing. This makes about 20 pounds of Chili, or about 100 4 oz. servings.
Servings Prep Time
1004 oz. servings 60minutes
Cook Time
60minutes
Servings Prep Time
1004 oz. servings 60minutes
Cook Time
60minutes
Ingredients
Sauteed Ground Beef…
Cook Vegetables…
Herbs and Spices…
Tomatoes, Beans and Liquid…
Finishes…
Instructions
  1. Prepare all of the Vegetables and set aside.
  2. Put all of the Herbs and Spices in a container and mix together.
  3. In a large steam-jacketed kettle, or very large pot, preferably with a spigot on the bottom, heat the Soybean Oil.
  4. Add the Ground Beef to the Oil, break up, and stir and brown.
  5. Drain the excess fat from the Ground Beef.
  6. Add the Vegetables and cook and stir till the vegetables are soft.
  7. Add the mixed Spices all at once, and cook and stir till the Spices cook a bit, but not burned.
  8. Add the Tomatoes, Beans, Hot Peppers, Water and Chicken Stock, stir, and continue cooking.
  9. Add the Tabasco Sauce, Worcestershire Sauce and Parsley.
  10. Simmer for about 1-1/2 hours.
  11. Cool and store in air tight containers. Freezes well.
Recipe Notes

This recipe was meant for use in a Stroller Sandwich, which is a big rolled up pita bread affair.  By itself, it’s great with a little Shredded Cheddar and Sour Cream on to.