This gets even better if made two days ahead and chilled to blend flavors.
serves 100
preheat oven to 350°
6 pounds pinto beans
1 pounds kidney beans (or red beans)
Soak overnight. Cook & season to taste.
In a large pot sauté the following:
1-1/2 to 2 cups (80 gloves) of garlic, chopped
8 onions, chopped
6 Anaheim peppers, seeded & chopped
Add and saute until fragrant:
6 tablespoons cumin
6 tablespoons oregano
3 tablespoons salt
1 cups tamari
1/2 cup molasses
2 tablespoons cayenne pepper
Stir in:
1 cups tamari
1/2 cup molasses
16 pounds (about 9 quarts) canned, diced tomato with liquid
1-1/2 cups tomato paste
Add:
8 cups (2 pounds dried) textured vegetable protein, rehydrated to 24 cups
OR cooked shredded beef OR cooked hamburger, 12- 15 pounds.
Stir in the cooked beans with enough of the bean liquid to get the desired texture. Heat thoroughly, stirring to prevent sticking, or bake covered for 2 hours at 350.
OPTIONAL GARNISH
3 quarts sour cream
6 quarts shredded cheese (6 pounds), or salsa
OPTIONAL GARNISH:
1 tablespoon sour cream and 2 tablespoons shredded cheese (optional)