Yeah, that recipe was made for 100 servings, so 1/5th is good for a family plus more for canning. Fresh garlic is always a good replacement, or addition, to powdered garlic.. never too much garlic, never too much cumin in this recipe. The canned whole tomatoes (hand crushed) was mainly to provide a different texture than normal diced tomatoes, since it's the main acid in the dish. The ancho chilies that I have in the recipe really don't impart any heat, they're more the smokey flavor of a roasted and dried jalapeno. At the Club I made this recipe for, they had huge tubs of chicken and beef paste/sludge. Looked horrid but the flavor was great, so that replaced a lot of the required broth in recipes. The chili was designed for versatility. Many Club members enjoyed frito pie, chili dogs, chilli cheese fries, etc. So the chili went over very well, and I had to make it weekly.
Yeah, that recipe was made for 100 servings, so 1/5th is good for a family plus more for canning. Fresh garlic is always a good replacement, or addition, to powdered garlic.. never too much garlic, never too much cumin in this recipe.
The canned whole tomatoes (hand crushed) was mainly to provide a different texture than normal diced tomatoes, since it's the main acid in the dish. The ancho chilies that I have in the recipe really don't impart any heat, they're more the smokey flavor of a roasted and dried jalapeno.
At the Club I made this recipe for, they had huge tubs of chicken and beef paste/sludge. Looked horrid but the flavor was great, so that replaced a lot of the required broth in recipes.
The chili was designed for versatility. Many Club members enjoyed frito pie, chili dogs, chilli cheese fries, etc. So the chili went over very well, and I had to make it weekly.