I cooked the meat first (that was actually the only challenging part…well, that and trying not to cry while dicing the onions). Then, I just dumped everything in to a big roaster oven and set it at 250-300 degrees. I ended up partitioning some of the chili off at the beginning for use at another event this week. The rest turned out to be a pretty perfect amount for the party! The last of the chili was eaten around 1am (and nobody should be eating chili later at night than that…). I think next time I have a large group over, I will be doing something like this again!
Hi there! My name is Dana and I live in West Michigan with my husband, Tom and our dog Happy Gilmore. I created this space as a place to share the things I learn along this journey I call life. I work in marketing and I'm a sort of Jane of All Trades, interested in all things nature, gardening, cooking, exploring and learning new things. This blog is a conglomeration of my interests, hobbies, life and life lessons. Thanks for stopping by!