Venison Chili, Jalepeno Cornbread, and Drink

Chili Base

• 40 lbs ground venison (already have)
  

• 20 lbs dried pinto beans
  

• 6 #10 cans diced tomatoes (~6 gallons)
  

• 3 #10 cans crushed tomatoes or sauce
  

• 2 #10 cans tomato paste
  

• 10 lbs onions
  

• 5 lbs bell peppers (mix of green and red for color)
  

• 2 lbs hot peppers (Jalapeño, Serrano)
  

• 3 lbs carrots (finely diced if available at Sam's)
  

• 3 lbs celery (finely diced if available at Sam's)
  

• Garlic: ~4 cups minced (about 3 lbs fresh - or (5) 32oz jars if available at Sam's or 8 tubes of paste from Walmart)
  

• 1 qt apple cider vinegar
  

• ½ cup molasses or sorghum 
  

• 1 qt strong coffee or dark beer 
  

• Chili powder: 3 cups
  

• Cumin: 1 cup
  

• Smoked paprika: 1 cup
  

• Oregano: ½ cup
  

• Bay leaves: ~20
  

• Salt & black pepper to taste
  

Cornbread (13 pans)

• Cornmeal: 15 lbs
  

• All-purpose flour: 10 lbs
  

• Baking powder: 1.5 cups
  

• Sugar: 5 lbs (split between regular and jalapeño batches)
  

• Salt: 1.5 cups
  

• Eggs: ~6 dozen
  

• Milk or buttermilk: 3 gallons
  

• Oil or butter: 1 gallon total
  

• Jalapeños: 3 lbs (fresh, diced)
  

• Cheddar cheese: 5 lbs (for jalapeño cornbread only)
  

Toppings / Service

• Shredded cheddar: 10 lbs
  

• Diced onions: 5 lbs
  

• Pickled jalapeños: 2 quarts
  

• Sour cream: 1.5 gallons
  

• Crackers: 6 boxes