Mike Nestrud wrote: > Is anyone going to the "Ithaca is Hot" chili cookoff Saturday, Feb 18th? > 25 teams, 15-20k people... minimum 20G chili/team (some bring 60... > we're budgeted for barely 20) its going to be a good time. > If you make it, stop by the Cornell Food Science Club booth and say > hi... I'm the "executive chili chef" for our entry. > Our "secret" ingredient? Jamaican Hot Chocolate and Mustard Lightning > habs. Yummmm........ Izzat 20 *GALLONS* of chilli? I put on chilli suppers for small organisations with that amount. The biggest chilli supper I normally do is only 60 gallons (although we have had to make an additional 10 or 20 gallons from time to time) with beenz. When I do an ICS cook-off (no beenz) I use a five pound recipe which makes about 1 1/2 gallons of just meat sauce. 20 gallons of chilli will take about 40 pounds of ground meat. 2 lb. of chilli mix, 2 lb of kidney suet, 12 oz of ground cumin, etc. So, if you guys are really doing 20 gallons of chilli (with or without beenz) me 'ats orf to ye! -- ENJOY!!! -------- UNCLE DIRTY DAVE'S KITCHEN -- Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider "There is no passion like that of a functionary for his function." - Georges Clemenceau