Sear:
18 pounds chili meat (lean, coarse grind)
Combine with:
1 gal 3 pts (2 big cans) crushed tomatoes
60 oz (10 little cans) tomato paste
6 oz. dark chili powder
2 2/3 Tbl ground cumin
2 1/2 Tbl paprika
1 1/2 tsp garlic powder
2 Tbl crushed red pepper flakes
2/3 gal water
Simmer - do not boil.
After one hour, add:
2 Tbl cornmeal
Large dash liquid smoke
Hold for service above 140 F.
Serves 60.