# Roy's Cafe Chili **URL:** \ **Category:** Non Fish and Game Recipes\ **Created:** [April 2, 2005, 5:15pm UTC](https://forum.bigfishtackle.com/t/roys-cafe-chili/61097 "2005-04-02T17:15:52Z")\ **Posts on this page:** 1\ **Page:** 1
**Author:** ![tubeN2](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tubeN2](https://forum.bigfishtackle.com/u/tubeN2)\ **Post date:** [April 2, 2005, 5:15pm UTC](https://forum.bigfishtackle.com/t/roys-cafe-chili/61097/1 "2005-04-02T17:15:52Z")
20 pounds chili meat 2 (#10) cans tomato sauce 12 tablespoons chili powder 6 tablespoons crushed chili flakes 2 tablespoons black pepper 4 tablespoons salt 3 tablespoons garlic 2 teaspoons oregano 2 teaspoons cumin 15 tablespoons paprika 8 cups diced fresh onion Cooked beans, to add later Note: One #10 can is 6 pounds, 12 ounces Place the cubed meat in a large roaster in a preheated 450 degrees F oven to brown. Stir frequently until done. Add remaining ingredients and set oven at 375 degrees F. Cover and bake the chili for 3 hours in the oven. Freeze chili in blocks to be thawed and served later. Keep a fresh pot of beans on the stove to add to the chili just before serving.