5 pounds ground beef

1/2 cup chopped garlic

4 small OR 2 large onions, chopped

5 cups tomato sauce OR crushed tomatos OR tomato puree (about 1/2 of a #10

1/3 cup dried oregano leaves

1/3 cup dried cilantro flakes

1 and 1/2 teaspoon ground cumin seed

4 teaspoons ground red chipolte chili pepper

1/3 cup ground ancho chili pepper

1 teaspoon ground cayenne chili pepper

2 teaspoons ground black pepper

1/3 cup salt

Put ground beef, onions, and garlic in a deep fryng pan. Cook until the
ground beef is brown all the way thru. Stir often and break up the ground
beef into smaller pieces. Drain the fat as needed and throw fat away. After
ground beef is cooked and fat drained off, add spices and tomato sauce.
Simmer on low for about 1/2 hour.

NOTES: I use a large, deep sided frying pan with a heavy lid. Use one that
holds at about 20 cups, as this recipe results in about 15 cups of chili
without beans. I freeze this in three 5-cup containers to add later to the
beans after they're cooked. You could also buy cans of precooked beans
instead of cooking your own from dried.


1 and 1/2 pounds dried pinto beans (3 cups)

4 small OR 2 large onions, chopped

1/2 cup chopped garlic

1/3 cup salt

2 teaspoons ground black pepper

2 teaspoons (about 35) whole dried piquin chili peppers

water (about 2 quarts or enough to keep beans from going dry)

ONE 5-cup container of the frozen PART ONE recipe

In a large, deep pan (I use same pan as above) add all ingredients EXCEPT
the frozen meat/spice recipe from part one. Cook on medium heat, stirring
often, until beans are tender. Add water as needed so beans do not cook dry.
Avoid adding too much water or the final chili will be thinner.

After beans are tender, add ONE container of the PART ONE meat/spice recipe
(thawed overnight in fridge) and simmer, stirring often, for at least 30
minutes. This results in about 15 cups of chili with beans.

NOTES -- You now have 2 more containers of the frozen chili WITHOUT beans
from PART ONE to make 2 more batches of chili WITH beans. Or you can use the
chili WITHOUT beans as a topping for baked potatos, chili dogs, chili fries,
or whatever else you can think of.

OR -- If you have a huge electric roaster or something similar, you can cook
4 and 1/2 pounds of beans all at once. Then add ALL the PART ONE chili
recipe to it. You will end up with about 45-50 cups of chili