Chicken Chili-Basic Fund Raiser Dinner

"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."
 
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Ready In:
4hrs 45mins
Ingredients:
19
Yields:
22 1/2 gallons
Serves:
200-250
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ingredients

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directions

  • Open, Drain all #10 cans. [# 10 can = 4 each 28 ounce cans](12 or 13 cups/ 3 quarts/ 106-111 ounces).
  • Distribute all equally into 5 18 quart Nesco, fill 1 quart water into Nesco before putting liner inside of Nesco.
  • Set Nesco @ 350 to 375 Degrees.
  • 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.
  • Additions and variations: Increase onions to 4 pounds and garlic to 2 heads.
  • Prepare fresh chili peppers to taste and saute with the onions, etc.
  • 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.
  • Substitute 13 pounds diced top sirloin for 2 of #10 cans dark chicken.
  • Add additional spices: 1/4 cup dried oregano, PLUS 1/4 cup paprika, 2 tablespoons ground coriander.
  • You can make a vegetarian chili by substituting soyburger.

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RECIPE SUBMITTED BY

Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!
 
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