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

www.americastestkitchen.com

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

Keywords

Main Courses
Stews
Super Bowl

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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