Pork Chili

Chili made with pork shoulder (aka Boston butt). Boneless pork shoulders are available in 15-20 pound packages at Cash and Carry for about $1/pound.  Chuck or round roasts can also be used.  Ground beef can be subsituted, but the chili won't be as hearty.  Brown 10 pounds of ground

Ingredients

• 15-20 pounds pour should--trimmed and cut into small pieces
• 20-25 onions-chopped
• 1/2 c minced garlic
• 1/2 cup. Ground Cumin
• 1 1/2 cup. Chili Powder
• 2 Tbsp. Cayenne Pepper
• 1 jar Beef Base*
• 2 quarts water
• 2 #10 cans Tomato sauce (puree)
• 2 #10 cans Diced Tomatoes
• 2 #10 cans Kindey Beans (drained)

Bring the two quarts of water to a boil in a small stock pot.  Add the entire jar of beef base and stir to dissolve until there are no lumps.

Sweat onions and garlic until softened in the bottom of the 40 quart stock pot.  Add the pork and cook until browned. Add the spices and cook a couple more minutes.  Add the remaining ingredients and simmer until ready to serve.

This dish goes well with corn bread, but saltine or oyster crackers work fine as well.

* Beef base is available at Cash and Carry.  One jar of the paste makes five gallons of water.