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Chicken Chili-Basic Fund Raiser Dinner

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“Friday, February 17, 2012 served to anticipated 250 servings (50 per 3 gallon (18 qt.) Nesco. Also cooking recipe on March 30, 2012. I will be doing Chili on the last Friday of the months that have 5 Fridays in a month. June 29, August 31, and November 30, 2012.”
READY IN:
4hrs 45mins
SERVES:
200-250
YIELD:
22 1/2 gallons
UNITS:
US

Ingredients Nutrition

Directions

  1. Open, Drain all #10 cans. [# 10 can = 4 each 28 ounce cans](12 or 13 cups/ 3 quarts/ 106-111 ounces).
  2. Distribute all equally into 5 18 quart Nesco, fill 1 quart water into Nesco before putting liner inside of Nesco.
  3. Set Nesco @ 350 to 375 Degrees.
  4. Shred or dice chicken and brown in convection oven @ 375 degrees for 15 minutes, stir and put back in for 15 minutes. Stir often as tops of chicken browns.
  5. Additions and variations: Increase onions to 4 pounds and garlic to 2 heads.
  6. Prepare fresh chili peppers to taste and saute with the onions, etc.
  7. Substitute 13 pounds fresh pork sausage for 2 of #10 cans of chicken. Drain some of the fat before adding to the beans- the sausage has way more fat.
  8. Substitute 13 pounds diced top sirloin for 2 of #10 cans dark chicken.
  9. Add additional spices: 1/4 cup dried oregano, PLUS 1/4 cup paprika, 2 tablespoons ground coriander.
  10. You can make a vegetarian chili by substituting soyburger.

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