I am making a Chili for 40 and a beef curry for 40.How much mince and stewing beef will I need ?!
also if anyone knows the amounts of the ingredients for the chilli!. ie tomatoes, chili , beans onions etcWww@FoodAQ@Com
Answers:
CHILI FOR 100 PEOPLE
30 lbs!. hamburger
2 (6 lb!.) cans chili beans
3 (6 lb!.) cans kidney beans
2 (6 lb!.) crushed tomatoes
1 (6 lb!.) peeled tomatoes
1 (6 lb!.) can tomato paste
40 tbsp!. chili powder
16 to 18 sm!. onions, chopped
4 green peppers, chopped (mild)
4 tbsp!. sugar
Salt to taste
Brown hamburger in skillet and drain off fat!. Add all other ingredients and cook in several large Dutch ovens on low heat for 2 hours!. Serve immediately!. The chili freezes very well and may be placed in freezer containers!.
Divide in half!.*****
When I am catering you figure out 1 lb of beef for 3 ppl***
However if other foods are there then its 1lb of beef for every 6 ppl!.
Sometimes if there is so much food I will figure 8 ppl example beef and chicken, pasta, potato, veggie, dinner rolls
Hope this helpsWww@FoodAQ@Com
30 lbs!. hamburger
2 (6 lb!.) cans chili beans
3 (6 lb!.) cans kidney beans
2 (6 lb!.) crushed tomatoes
1 (6 lb!.) peeled tomatoes
1 (6 lb!.) can tomato paste
40 tbsp!. chili powder
16 to 18 sm!. onions, chopped
4 green peppers, chopped (mild)
4 tbsp!. sugar
Salt to taste
Brown hamburger in skillet and drain off fat!. Add all other ingredients and cook in several large Dutch ovens on low heat for 2 hours!. Serve immediately!. The chili freezes very well and may be placed in freezer containers!.
Divide in half!.*****
When I am catering you figure out 1 lb of beef for 3 ppl***
However if other foods are there then its 1lb of beef for every 6 ppl!.
Sometimes if there is so much food I will figure 8 ppl example beef and chicken, pasta, potato, veggie, dinner rolls
Hope this helpsWww@FoodAQ@Com
according to Allrecipes!.com, you will need about 10 pounds of beef!.for the curry!.
Curried Beef a la Tim
"This is my husband's recipe, and it's only one of two curry dishes I will eat!. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!"
PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min
SERVINGS 40
ingredients
? 1-1/4 cups vegetable oil
? 10 pounds stew beef, cubed
? 1/4 cup and 1 tablespoon curry powder
? 1 tablespoon and 2 teaspoons salt
? 1 tablespoon and 2 teaspoons ground black pepper
? 1-1/4 cups tomato paste
? 2-1/2 cups water
? 10 onion, chopped
? 20 stalks celery, chopped
? 5 cups raisins
? 10 apple - peeled, cored and chopped
1!. Heat the oil in a large skillet over medium heat!. Place the meat in the hot oil and saute until well browned on all sides!. Sprinkle the curry powder, salt, and ground black pepper over the meat and stir well!.
2!. In a small bowl, mix together tomato paste and water, then stir mixture into skillet!. Stir in onion, celery, and raisins, then reduce heat to low and simmer for thirty minutes, or until beef is tender!.
3!. Stir apple into skillet and simmer for 5 more minutes, or until apple is tender and sauce has thickened!.Www@FoodAQ@Com
Curried Beef a la Tim
"This is my husband's recipe, and it's only one of two curry dishes I will eat!. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!"
PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min
SERVINGS 40
ingredients
? 1-1/4 cups vegetable oil
? 10 pounds stew beef, cubed
? 1/4 cup and 1 tablespoon curry powder
? 1 tablespoon and 2 teaspoons salt
? 1 tablespoon and 2 teaspoons ground black pepper
? 1-1/4 cups tomato paste
? 2-1/2 cups water
? 10 onion, chopped
? 20 stalks celery, chopped
? 5 cups raisins
? 10 apple - peeled, cored and chopped
1!. Heat the oil in a large skillet over medium heat!. Place the meat in the hot oil and saute until well browned on all sides!. Sprinkle the curry powder, salt, and ground black pepper over the meat and stir well!.
2!. In a small bowl, mix together tomato paste and water, then stir mixture into skillet!. Stir in onion, celery, and raisins, then reduce heat to low and simmer for thirty minutes, or until beef is tender!.
3!. Stir apple into skillet and simmer for 5 more minutes, or until apple is tender and sauce has thickened!.Www@FoodAQ@Com
The rule of thumb is 1Kg of meat will cater for 8 people once made up in a dish!. This gives you a good starting point which you then adjust up or down depending on the situation for which you are serving the food!.
If you are going to plate up and serve everyone one standard size plate then this proportion will work!. If however people are to help themselves as in a buffet situation and you were doing one main meat dish with accompaniments then I would allow one and a half portions per person to allow for large portions or second servings!. If you are providing two main meat dishes with accompaniments then I would allow one portion of both to each person (this allows everyone to have atleast one full portion of each) ie for 40 people I would do 40 portions of Chilli and 40 portions of Curry which would be 5kg of Mince and 5Kg of Stewing Beef as in your question!. (for 60 guests do 7!.5kg of mince and 7!.5kg of beef) !.
If this is for one function of 40 guests are you sure you want to do 2 beef dishes!? A chicken Korma would make a good second option to Chilli - a lighter meat and less spicy but the same accompaniments as for Chilli will work well!.
40ptns Chilli con Carne
5Kg minced Beef
1!.5kg of diced onions (bags of frozen ready diced from supermarket are good to make this easy)
9 level tablespoons of Chilli powder
1 level tablespoon of ground cumin
20 to 30 cloves of garlic (garlic paste is very easy to use - use 7 to 10 level tablespoons)
1!.2kg tomato paste (puree) (Caterers buy these in tins most commonly a 800g tin so one and a half tins)
1!.5l of beef stock (dissolve Knorr stock cubes as per packet)
3 x 800g tins of Kidney beans rinsed well of the brine
1!.5kg of sliced mixed peppers (use frozen supermarket ones for ease)
75g of cornflour
Coriander leaves shredded roughly are nice for garnish!.
This list of ingredients will be a bit different to how you would make chilli at home for the family but the reason is when cooking in large volumes techniques need to be slightly adjusted as it is different cooking in volume!.
In a large Caterers size pan put the mince into the dry pan (do not add any oil or fat) over a high heat keep stirring trying to break up the mince!. This will take a while and can be a little difficult to not catch some whilst other bits don't get browned and form a lump!. A great caterers tip is at this stage add a jug of water and keep stirring/breaking up the mince, once it all looks brown and broken up then add the onion and leave on the high heat!. What you are wanting to do is evaporate off all the water so keep an eye on it and give it a quick stir every now and then!. Once the liquid is all evaporated you will start to hear the fat from the meat spitting and searing the meat!. Keep stirring at this point as this develops good flavour, after a couple of minutes add the chilli powder and cumin and garlic!. Allow this to cook a couple of minutes more to cook out the spices!. Now add the tomato paste and then the stock!. It should be a bit thin but if you thickened it at the browning off stage like normal it will scorch whilst cooking out due to the volume!. Bring to the boil and let it simmer for about 1hr, keep an eye on it and give an occasional stir and if needed add more water to replace what has boiled off!. After the hour add the drained and rinsed kidney beans and sliced peppers!. Cook furthur 15mins!. Mix the cornflour with water to make a smooth slick and stir this in to thicken (use more or less to suit your preference)!. Let the flour cook out for a further 5 mins on a low heat!. At this point (dependant on the quality of your mince) fat will rise to the surface!. This may look horrendous as due to the volume it will be a 10 times more than making a normal family amount!. Use a ladle or large spoon to remove this (I put a chinois - conical sieve- into the the pan pushing the bottom of the chinois against the mince so it fills with liquid with the fat on the top making it easier to remove the fat!. Adjust the seasoning and you may wish to add a tablespoon or two of sugar to balance the spice!. Garnish with coriander!.
This is a fairly hot chilli but that is the way chilli should be!!Www@FoodAQ@Com
If you are going to plate up and serve everyone one standard size plate then this proportion will work!. If however people are to help themselves as in a buffet situation and you were doing one main meat dish with accompaniments then I would allow one and a half portions per person to allow for large portions or second servings!. If you are providing two main meat dishes with accompaniments then I would allow one portion of both to each person (this allows everyone to have atleast one full portion of each) ie for 40 people I would do 40 portions of Chilli and 40 portions of Curry which would be 5kg of Mince and 5Kg of Stewing Beef as in your question!. (for 60 guests do 7!.5kg of mince and 7!.5kg of beef) !.
If this is for one function of 40 guests are you sure you want to do 2 beef dishes!? A chicken Korma would make a good second option to Chilli - a lighter meat and less spicy but the same accompaniments as for Chilli will work well!.
40ptns Chilli con Carne
5Kg minced Beef
1!.5kg of diced onions (bags of frozen ready diced from supermarket are good to make this easy)
9 level tablespoons of Chilli powder
1 level tablespoon of ground cumin
20 to 30 cloves of garlic (garlic paste is very easy to use - use 7 to 10 level tablespoons)
1!.2kg tomato paste (puree) (Caterers buy these in tins most commonly a 800g tin so one and a half tins)
1!.5l of beef stock (dissolve Knorr stock cubes as per packet)
3 x 800g tins of Kidney beans rinsed well of the brine
1!.5kg of sliced mixed peppers (use frozen supermarket ones for ease)
75g of cornflour
Coriander leaves shredded roughly are nice for garnish!.
This list of ingredients will be a bit different to how you would make chilli at home for the family but the reason is when cooking in large volumes techniques need to be slightly adjusted as it is different cooking in volume!.
In a large Caterers size pan put the mince into the dry pan (do not add any oil or fat) over a high heat keep stirring trying to break up the mince!. This will take a while and can be a little difficult to not catch some whilst other bits don't get browned and form a lump!. A great caterers tip is at this stage add a jug of water and keep stirring/breaking up the mince, once it all looks brown and broken up then add the onion and leave on the high heat!. What you are wanting to do is evaporate off all the water so keep an eye on it and give it a quick stir every now and then!. Once the liquid is all evaporated you will start to hear the fat from the meat spitting and searing the meat!. Keep stirring at this point as this develops good flavour, after a couple of minutes add the chilli powder and cumin and garlic!. Allow this to cook a couple of minutes more to cook out the spices!. Now add the tomato paste and then the stock!. It should be a bit thin but if you thickened it at the browning off stage like normal it will scorch whilst cooking out due to the volume!. Bring to the boil and let it simmer for about 1hr, keep an eye on it and give an occasional stir and if needed add more water to replace what has boiled off!. After the hour add the drained and rinsed kidney beans and sliced peppers!. Cook furthur 15mins!. Mix the cornflour with water to make a smooth slick and stir this in to thicken (use more or less to suit your preference)!. Let the flour cook out for a further 5 mins on a low heat!. At this point (dependant on the quality of your mince) fat will rise to the surface!. This may look horrendous as due to the volume it will be a 10 times more than making a normal family amount!. Use a ladle or large spoon to remove this (I put a chinois - conical sieve- into the the pan pushing the bottom of the chinois against the mince so it fills with liquid with the fat on the top making it easier to remove the fat!. Adjust the seasoning and you may wish to add a tablespoon or two of sugar to balance the spice!. Garnish with coriander!.
This is a fairly hot chilli but that is the way chilli should be!!Www@FoodAQ@Com
Find a recipe for Chili and Beef Curry, see how many people that recipe serves (usually 4), then multiply the amount of ingredients by 10!. (or whatever to make 40)
e!.g 1kg of mince for chili for 4 people means you would need 10kg of mince for 40 people!.
add a little extra just incaseWww@FoodAQ@Com
e!.g 1kg of mince for chili for 4 people means you would need 10kg of mince for 40 people!.
add a little extra just incaseWww@FoodAQ@Com
Recipes generally serve 4!. So find a recipe you like, and multiply the quantities by 10!. Although the spices will need to be judged by tasting, better to under-spice and adjust "upwards" (I mean not spicy enough,) than try to calm down a too hot curry or chilli!.Www@FoodAQ@Com
If you allowed 20lbs for each dish you should be fine and hopefully have a bit left but thats better than running out!.
Thats the meat!Www@FoodAQ@Com
Thats the meat!Www@FoodAQ@Com
it depends a lot on the sauce you make but as a rule of thumb a good helping of meat per person would be 4oz mince to 6oz beefWww@FoodAQ@Com
You would need 8kg of mince!.Www@FoodAQ@Com
2 cowsWww@FoodAQ@Com
go to a decent butchers and they should tell you how much meat you need
good luck with all the cookingWww@FoodAQ@Com
good luck with all the cookingWww@FoodAQ@Com
