2 - 29 oz cans of Tomato Puree                  8 - 16 oz cans of Beans (assorted)

2 - 29 oz cans of Crushed Tomatoes           (Light or Dark Red Kidney, Navy or Black)

3 - 29 oz cans Petite Diced Tomatoes          3 lbs - Hamburger (Ground Beef Chuck)

1-1/2 water (use 1-1/2 of 29 oz can above) 2-1/2 cups Green Pepper (2 med chopped)

1-1/2 cup yellow onion (chopped)                 2-1/2 cups celery (chopped)

1/2 cup green onion (chopped)                     Freezer Bags (optional for freezing servings)

1 tbsp (or to taste) chili powder                    16 quart roaster oven (Nesco or Rival brand)

Brown hamburger in fry pan - 1 lb at a time.  Drain off grease and put in bowl to set aside.  The meat can be browned a day in advance and refrigerated until ready to prepare the whole chili. 

Add all the cans of tomato above and meat to roaster.  Mix and set roaster to 250 degrees.  Next, chop celery, green pepper and yellow onion (Vidalia chopper is nice for this).  Add these to the roaster.  Chop green onions and add too.

Drain each can of beans in a colander and rinse with cool water and then add to roaster, mixing it in each time.

Add water and sprinkle chili powder on top and mix.  Bring roaster up to 300 degrees for 1st hour and then cook for 4 to 5 hours on 250 degrees and mixing it occasionally.  Note: to test or doneness, take a spoonful with celery in it and see if the celery is soft (done).

I usually make chili while it is still cold outside so that I can set the large roaster oven pan out on my deck to cool before scooping it into freezer bags of 1 to 2 cups each.  This chili goes well with angel hair pasta underneath, shredded cheese on top and/or mutligrain tostada chips or french bread.

Yields:  About 35 cups

1. Brown ground pork with crushed garlic on high heat until pork is browned (no pink). Add rice noodles, salt, soy sauce, onion, peanut butter and egg.  Stir together well.  Turn stove off.  Add celery, bean sprouts cabbage and carrots and stir well again.
2. Mix corn starch and water in small bowl (this mixture is used for sealing the spring rolls shut).  Thaw spring roll wrappers in microwave for 20-30 seconds.  Cut into triangles.  Peel off one wrapper at a time to prevent them from drying out.  Cover with damp towel too.  Wrap by putting a heaping tbsp of filling into center of triangle and putting a little cornstarch mixture on finger and put on each corner of triangle.  Wrap long sides one over the other and then roll to tip.  Place in pan or plate tip side down while finishing rolling the spring rolls.  Cover with damp towel until ready to fry.
3. Place in heated oil and turn when brown (approx. 5 minutes).  Place onto two or more layers of paper towel and then transfer to another dish with paper towel.
4. Serve with Spring roll sauce (called Sweet Chili Sauce).

Asian stores to get some ingredients at: 
Rhino Food Store – 7411 W. Hampton Ave. (Milwaukee)
Asian Mart – 1125 Old World Third Street (Milwaukee)
Lanexang – 3508 W. Burnham (Milwaukee)

Asian International Market – 3403 W. National Ave. (Milwaukee)

Thanlouang Asian Food Market – 2611 W. National Ave. (Milwaukee)

Chicken ingredients		Vegetables
3 lbs chicken breasts		1 small, sliced red onion (optional)
2 cloves garlic – crushed (or minced from jar)		2 cups sliced cabbage
½ tsp fresh ground pepper		2 cups broccoli
1 tsp salt		1 cup carrots (sliced diagonally)
2 tbsp soy sauce		1 cup sliced red sweet pepper
½ cup water		15-20 spears of fresh asparagus (optional)
		2 tbsp oil
		2-4 tbsp olive oil for frying chicken and vegetables
Sauce Ingredients 1/3 cup chicken broth 1 cup sweet chili sauce (from Asian store) 1 tbsp soy sauce 1 tbsp hot pepper if you prefer hot.  Add more if you prefer it hotter.

1. Rinse chicken with cool water.  Put in bowl or baking dish (9x13 glass pan).  Add water.  Rub meat with crushed garlic, pepper, salt and soy sauce.  Let marinade for 1-2 hours.
2. Making volcano sauce – Heat chicken broth on medium heat.  Add sweet chili sauce.  Add soy sauce.  Mix well.  Add hot pepper (if you like it spicy).  Cook on low heat while chicken is cooking.
3. Cooking chicken – heat frying pan on high with 2 tbsp olive oil until hot.  Put approx. 3 to 4 pieces of chicken in the frying pan at one time.  Cook chicken for 2 to 5 minutes per side depending on thickness.  Do not over cook.  Also good when cooked on a grill.  Slice cooked chicken about ¼ inch thick and put into bowl.
4. Cooking Vegetables – In large cooking pan or skillet or Wok, heat 2 tbsp olive oil until hot.  Put all vegetables (except asparagus) and stir together for 2 to 5 minutes until soft as desired.  Saute fresh asparagus spears for 3 to 5 minutes in same pan as chicken (after chicken is removed).  Add more olive oil (if necessary). Layer in serving pan/dish – vegetables on bottom, then chicken, then asparagus and pour volcano sauce over all.
5. Serve with hot cooked rice.

Asian stores to get some ingredients at: 

Asian Mart – 1125 Old World Third Street (Milwaukee)

Lanexang – 3508 W. Burnham (Milwaukee)

Asian International Market – 3403 W. National Ave. (Milwaukee)

Thanlouang Asian Food Market – 2611 W. National Ave. (Milwaukee)

Rhino Food Store – 7411W. Hampton Ave. (Milwaukee)