BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Kosher Chili

Submitted by The Buzz, | February 24, 2016

This kosher chili recipe is provided by Dow Golub Remels & Beverly, LLP. This firm participated in the 2015 Houston Kosher Chili Cookoff.

Ingredients:

20 lbs. Kosher ground beef
8 Tbs Kosher butter spread
10 cups Diced red onion
1 cup Kosher chopped garlic
5 cups Kosher flour
2 ½ cups Kosher Chili Seasoning Blend (see seasoning ingredient list)
9 ½ carton (300 oz.) Kosher Vegetable broth
6 cans (72 oz.) Kosher tomato paste
4 cans (112 oz.) Kosher Rotel diced tomatoes
20 oz Kosher Worchester sauce
6 2/3 oz Kosher Liquid Smoke
5 oz Kitchen Bouquet browning and seasoning sauce

Recipe directions:

Add 5 lbs. ground beef and spread beef to cover bottom of pot. Allow to brown before stirring/flipping.
Remove beef once cooked, set aside covered.
Repeat above steps.
Add 1 Tbs Buttery Spread as needed to empty pot.
Allow pot to cool slightly.
Add 4 Tablespoons Butter Spread to pot.
Soften onion with butter over medium heat (about 4 minutes).
Add garlic and beef, cook and stir until beef breaks apart and is fairly uniform in consistency.
Add flour and mix until all flour is absorbed.
Add chili seasoning, beef stock, tomato paste and diced tomatoes.
Add Worcestershire, Liquid Smoke, and Kitchen Bouquet.
Bring to a boil stirring frequently. Be sure to stir the bottom of the pan to keep from burning.