Reply To: The official ASK Chat GPT ANYTHING thread!!!

Sure, here’s a basic recipe to make chulent for 300 people: Ingredients:

20 lbs (9 kg) beef stew meat, cubed
15 lbs (6.8 kg) potatoes, peeled and cubed
10 lbs (4.5 kg) mixed beans (e.g., kidney beans, navy beans, pinto beans), soaked overnight
10 lbs (4.5 kg) onions, chopped
5 lbs (2.3 kg) barley
4 cups (950 ml) beef broth
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon dried thyme
1 tablespoon dried rosemary
Olive oil for sautéing
Instructions:

Drain and rinse the soaked beans.
In a large skillet or pot, heat some olive oil and brown the beef stew meat in batches. Remove and set aside.
In the same skillet, sauté the chopped onions until translucent. Remove and set aside.
In a separate large pot or chulent pot, layer the ingredients: start with a layer of cubed potatoes, then a layer of drained beans, followed by a layer of barley, browned beef, and sautéed onions.
Mix together the paprika, garlic powder, onion powder, salt, black pepper, cumin, smoked paprika, dried thyme, and dried rosemary in a bowl. Sprinkle a portion of this seasoning over the layered ingredients.
Repeat the layering process until all the ingredients are used, seasoning each layer as you go.
Pour the beef broth over the layers.
Cover the pot with a lid or aluminum foil.
Place the pot in a preheated oven at 250°F (120°C) and let it cook for about 12-14 hours. Alternatively, you can use a slow cooker or an electric chulent warmer.
Check the chulent occasionally to ensure it’s not drying out. If needed, add a bit more liquid (water or broth).
Once the chulent is fully cooked, adjust the seasoning if necessary and serve hot.
Please note that cooking times and quantities might need to be adjusted based on the equipment you’re using and the preferences of your guests. It’s always a good idea to prepare chulent in advance to ensure it’s ready on time.