Ranch Chili for a Crowd | America's Test Kitchen

Name: Ranch Chili for a Crowd | America's Test Kitchen
Ingredients: 7 pounds boneless Boston butt roast , trimmed of excess fat and cut into 1-inch cubes, (see related Quick Tip); 16 slices bacon , chopped fine; 2 large onions , minced; 6 large jalapeno chiles (about 2 1/2 inches long), seeded and minced; 6 tablespoons chili powder; 2 tablespoons ground cumin; 3 teaspoons dried oregano; 10 medium cloves garlic , minced; 2 tablespoons brown sugar; 2 (28-ounce) cans diced tomatoes; 6 cups water; 4 (16-ounce) cans red kidney beans , drained and rinsed

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To double our recipe, we recommend that you brown the extra meat (in two batches) in a separate skillet.

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Ingredients

7 pounds boneless Boston butt roast , trimmed of excess fat and cut into 1-inch cubes, (see related Quick Tip)
16 slices bacon , chopped fine
2 large onions , minced
6 large jalapeno chiles (about 2 1/2 inches long), seeded and minced
6 tablespoons chili powder
2 tablespoons ground cumin
3 teaspoons dried oregano
10 medium cloves garlic , minced
2 tablespoons brown sugar
2 (28-ounce) cans diced tomatoes
6 cups water
4 (16-ounce) cans red kidney beans , drained and rinsed