Winter Carnival Chili

Winter Carnival Sized Batch (40 gallons)
Ingredients

• 5 c olive oil
• 40 red onion, chopped
• 40 red bell peper, chopped
• 20 lb. carrots, chopped
• 6 bags celery, chopped
• 1/3 - ½ c salt
• 160 cloves garlic, minced (about 15 bulbs)
• 5 c chili powder
• 3 c ground cumin
• 1-1/4 c smoked paprika
• 1 c dried oregano
• 1 c cayenne pepper (or to taste)
• 20 (28 oz) cans diced tomatoes, with juices
• 25 lbs. black beans
• 15 lbs. pinto beans
• 5 gallons vegetable broth (20 qt jugs)
• 40 bay leafs
• 5 c chopped fresh cilantro, plus more for garnishing
• 2.5 - 5 c red wine vinegar
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, cheddar cheese, etc.

1. Wash and rehydrate beans overnight in 5 gallon buckets.
2. Chop all the veggies (onion, pepper, carrots, celery) and mix in an extra large tub.
3. Combine spices (chili powder, cumin, paprika, oregano) in a pitcher or large tupperware container.
4. In multiple 5 gallon pots add oil and cook vegetables until tender.
5. Add the minced garlic, spices, tomatoes, beans, broth, and bay leaves divided evenly into the pots.
6. Let the chili come to a simmer. Stir occasionally and cook for 30 minutes - 5 hours.
7. Add the chopped cilantro as well as vinegar, salt, and pepper to taste.
8. Divide into crock pots to serve. 

Extra Tips and Tricks

* Serves about 200 Michgan Tech students that have just been to an Ice Mass or 300 ordinary people 
 

Family Sized (1 gallon)
Ingredients

• 2 Tbs extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell peper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ tsp salt, divided
• 4 cloves garlic, pressed or minced
• 2 Tbs chili powder
• 2 tsp ground cumin
• 1 ½ tsp smoked paprika
• 1 tsp dried oregano
• 1 (28 oz)can or 2 (15 oz) cans diced tomatoes, with juices
• 2 (15 oz) cans black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 2 c vegetable broth or water
• 1 bay leaf
• 2 Tbs chopped fresh cilantro, plus more for garnishing
• 1 - 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

1. In a large pot over medium heat warm the olive oil and then add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir occasionally until the vegetables are tender and the onion is translucent (about 7 to 10 minutes).
2. Add the garlic, chili powder, cumin, smoked paprika and oregano and stir. 
3. Add the diced tomatoes (with juices), black beans and pinto beans (drained), vegetable broth, and bay leaf. Stir to combine and let the mixture come to a simmer.
4. Cook (stirring occasionally) at a gentle simmer for 30 minutes.
5. Remove from the heat and discard the bay leaf. Optional: remove and blend 1 ½ cups of the chili in a blender (carefully) and return to pot. Alternatively use an imersion bleder or potatto masher to achive thicker consistency. 
6. Add the chopped cilantro, vinegar (to taste), to taste, and salt (to taste).
7. Serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.