Try using chopped green Anaheim chiles in this, not a red pepper. Also, thicken it with masa to desired thickness. Also, render three or four strips of American bacon and sautee the one onion (not two). The tomatoes are optional, and most Texans skip them. The acid brings out some of the beef flavors, though. Just add the tomatoes paste for body. ]]>
Hi. Actually chili con carne is a simple recipe if you need to scale it up to 80 people. I would simply get the largest pots that you can get you hands on and then divide the recipe into portions that will fit these pots. I suggest adding less chili to the recipe and the serve the dish together with extra fresh chili that has been chopped into smaller pieces. Regards Kim (NordicFoodLiving.com)
]]>Do you have a recipe for the hot sauce I could make to serve on the side for the 80 guests I’m serving? I think the actual dish should be less spicy and those that want, can add “hot sauce”. Thank you
]]>Hi Birgit. That was a good question. I can see that I forgot to add the information about the tomato paste in the recipe. It should be added together with the chopped tomatoes. I have also corrected the recipe now. Thanks for letting me know about this mistake. Regards Kim (NordciFoodLiving.com)
]]>Hi,
We made it but are a bit confused as to when you add the tomato paste? It mentions the paste in the ingredients but not in the actual recipe..
Thank you so much, mange tak!
Yes chocolate in Chili con carne is just fantastic :-) I totally agree with you.
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In reply to Kim Nielsen.
Oh, I learn something then. The chocolate adds a magic touch for this dish. Even now serving in cold for lunch, it's still very good! Thanks.
]]>You are welcome for the chili con carne recipe. I'm happy that you also liked this one :-)
]]>This is delicious. I made it for dinner and I'm eating it with multi-grain rice. Thanks for sharing! ]]>