Feast-Chilli Con Carne Recipe

Portion size	2 - 3	40 - 60	90 - 120
Olive Oil	To cover base of pan	To cover base of pan	To cover base of pan
Braising beef, cut into chunks	250g	5000g	10500g
Pork, cut into chunks	250g	5000g	10500g
Onion, chopped	1	20	42
Garlic cloves, sliced	2	40	84
Tomato puree	2 table spoons	40 table spoons	84 table spoons
Cocoa Powder	1 table spoons	20 table spoons	42 table spoons
Red Chilli, chopped and seeds removed	1	20	42
Mild Chilli powder	1 table spoons	20 table spoons	42 table spoons
Salt	1 tea spoon	20 tea spoons	42 tea spoons
Cumin	1 tea spoon	20 tea spoons	42 tea spoons
Oregano	1 tea spoon	20 tea spoons	42 tea spoons
Green pepper, diced	1	20	42
Chicken stock	225ml	4500ml	9450ml
400g can chopped tomatoes	1	20	42
200g can red kidney beans, drained	1	20	42

Cooking Time
We strongly recommend that all ingredients are prepared, chopped etc before you begin cooking the Chilli. This makes the cooking process fairly easy and stress free and allows the chef to enjoy the party and cooking process at the same time. Based on all the prep being done before hand, the Chilli will take approximately 1 3/4 hour from start to finish.

Method

1. Prepare the hot chicken stock. You will need this ready to add to the Chilli later during the cooking process and it is easier to have it ready prepared. Good quality stock cubes are fine.

2. Pour enough olive oil into the pan to cover the base. Heat and add the beef and pork. Cook until browned.

3. Add the onions, garlic and tomato paste and cook for about 2 minutes, until softened.

4. Stir in the cocoa, chopped chilli, chilli powder, salt, cumin and oregano and mix thoroughly.

5. Add the peppers, hot chicken stock and chopped tomatoes, and cook on a low heat for 1 ½ hours. Take care and add the stock very slowly to avoid getting splashed with hot liquid.

6. Tip in the kidney beans and cook for a further 2 minutes.

7. Add salt and pepper to taste and serve hot. This chilli is great with boiled rice or jacket potatoes.