CHILI FOR A CROWD
Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
- Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
- Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
- Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.
Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 10 g, TransFat 1 g
CHILLI FOR A CROWD
Make a big batch of Mexican chilli con carne to keep hungry guests happy - this recipe serves 12-14
Provided by Lindsey Bareham
Categories Dinner, Main course
Time 3h30m
Yield Serves 12-14
Number Of Ingredients 31
Steps:
- If using dried beans and not freezing the chilli, rinse and pick over the beans, then soak them overnight in plenty of water. Rinse again, and tip into a large pan with enough water to cover by 5cm and bring to the boil. Boil briskly for 10 mins, then turn down the heat and simmer gently for 30 mins or until tender. Drain and set aside.
- Heat the olive oil in a large, heavy-based lidded pan and brown the pork, then the beef, in 4 batches, scooping into a bowl as you go. Slice the bacon into strips. Add to the empty pan and cook gently to begin with, raising the heat as the bacon crisps. Scoop the bacon out of the pan, stir in the onions, garlic, celery and the bay leaves, and cook, stirring occasionally, until the onions are soft but hardly coloured - about 20 mins.
- Quarter the lemons lengthways, cut out the pithy core and remove the seeds. Chop into very small pieces, each with a bit of peel. Stir the chilli powder, cumin and oregano into the onions and stir-fry for a couple of mins, then return the meat, adding the tomato purée, chopped tomatoes, lemon, wine and stock. Stir as the dish heats up, then simmer, covered, for 1 hr 30 mins. Taste and adjust the seasoning. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
- Add the beans to the pan - if you're using canned beans, rinse them first. Cook, uncovered, for a further 30 mins. Can be cooled at this stage and kept covered in the fridge for 24 hrs.
- Tip the soured cream into a bowl, snip the chives into small pieces then scatter them over the soured cream, cover and refrigerate until serving.
- To make the guacamole, halve the avocados lengthways, remove the stone and use a fork to mash the flesh into its shell. Scoop out into a bowl, mashing further if necessary (I like it lumpy). Add the chillies, onions and the garlic crushed to a paste with a little salt. Squeeze over the juice of 3 limes, season with black pepper and add the chopped coriander. Mix, adding extra lime juice to taste. Cover with cling film, allowing it to touch the surface. Chill until required.
- To prepare the couscous, boil the kettle and measure 750ml water into a mixing bowl. Add the lemon juice, olive oil and couscous. Stir, cover with cling film and leave to soak for 30 mins, then fluff up with a fork.
- Prepare the corn chips up to 1 hr before serving. Spread the chips on baking sheets, scatter over the cheese and place under a hot grill for 2-4 mins until molten and crusty. Transfer to a serving bowl. Serve with the chilli, couscous, guacamole, soured cream and chives and some coriander leaves sprinkled over the top, if you like.
Nutrition Facts : Calories 548 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
CHILI FOR A CROWD
This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. -Lisa Humphreys, Wasilla, Alaska
Provided by Taste of Home
Time 1h25m
Yield 24 servings (6 quarts).
Number Of Ingredients 17
Steps:
- In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 422mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.
KATIE'S CHILI FOR A CROWD
Many years ago, I decided that I wanted to make my own chili after attending a Firehouse chili cook off and not finding one that wasn't nearly too spicy to eat. So, I went to a bookstore, the internet was quite new at the time, and looked at some chili recipes. Learned some of the basic ingredients and went to the store. I needed to make a lot in order to feed our family of 5 and have some leftover to take to work for lunch and for another quick dinner during the week. I bought the basics and decided to make it chunky with big dices of peppers and onions and voila, this recipe was born. It's been tweaked a bit throughout the years and sometimes I'll replace a pound or two of beef with some Italian sausage or even pork. I use 2 pots since I don't have a 5 gallon pot, but now, I make one pot as is and the other extra spicy since the kids are all grown up and they like a little more heat to their chili. I simply add a 12 ounce jar of pickled jalapenos with the juice to make it extra spicy. I jar it up and send it off to them and they just love it! It also keeps very well, about 6 months, in the freezer so you can have chili anytime. I hope you enjoy this yummy, healthy chili!
Categories Beef/Pork Party Party Beef/Pork Mexican Mexican Beef/Pork Lactose Free Lactose Free Beef/Pork Dinner Beef/Pork Dinner
Yield 70
Number Of Ingredients 28
Steps:
- This is a huge batch of chili (432oz) so I recommend using 2 large 15 qt or larger pots, I use a 15.5 and a 22qt, otherwise it will be a bear to try to mix and stir all in one huge pot. Aluminum pots will burn on the bottom very quickly so stir every 5 minutes if using aluminum, every 10 if using good stainless steel with the thick bottom.
- Mix all the dry ingredients (spices) together in a 2qt bowl and set aside.
- Dice all the peppers and onions into about 1 inch squares and set aside.
- In a large mixing bowl, pour in undrained chili beans and pinto beans, drain and pour in the kidney beans and stir them up well, set aside.
- On Medium-High heat, brown all of the ground chuck in the largest pot or all in one if they're the same size. Adding additional Peppercorn Medley,(2 tbsp) Pink Himalayan salt (1 tbsp) and Garlic powder (3 tbsp) or to taste. You can skip these extra spices but your beef will not be as flavorful. (Skip the extra salt if using Italian sausage or pork.)
- Lower heat to medium. Add diced and stewed tomatoes and gradually stir in the spice mix that you set aside. Once well mixed divide evenly between your pots then add the beans evenly to each pot. Of course if you have a 5 gallon pot and a really good arm you could make this in one pot. Stir well. Divide the peppers and onion evenly and add to each pot. Stir well.
- Cook over medium heat stirring every 5 minutes for aluminum or every 10 minutes for thick bottom stainless steel pots, until it's bubbling hot, it's very important to wait for the bubbling. Boil for 5 minutes, reduce heat to low and cook covered for 1 hour. Don't forget to keep up the stirring or the bottom will burn, if this happens, DO NOT allow the spoon to scrape the bottom as it will pull up the burnt stuff from the bottom and ruin the taste of your chili, transfer to another large pot and continue cooking or into a very large bowl or 2, then clean out the burnt stuff from the bottom and return the chili to the pot and continue cooking after bringing it back up to temperature.
- Uncover and continue cooking on low heat for 15 minutes still stirring every 5 to 10 minutes until heat is turned off.
- Serve hot, enjoy!
Nutrition Facts : Nutritional Info Servings Per Recipe 70 Amount Per Serving Calories
BIG POT CHILI FOR A CROWD
I whip up this great chili to feed a lot of people. But if you DO have any leftover, it freezes nicely, and will keep in the freezer for 3 months.
Provided by MizzNezz
Categories Beans
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In large soup pot, saute onions and green pepper in bacon grease.
- Add ground beef and cook and stir until no longer pink.
- Add all remaining ingredients.
- Bring to a boil, stirring occ.
- Simmer for 1 hour, stirring occ.
Nutrition Facts : Calories 451.2, Fat 14.1, SaturatedFat 5.3, Cholesterol 52.8, Sodium 1172.7, Carbohydrate 54.2, Fiber 10.8, Sugar 8.7, Protein 29.6
JIM'S BIG BATCH SLOW COOKER CHILI
In researching many recipes to achieve the perfect, awesome chili that I could make in a large batch by using my 6 qt crock pot (slow cooker), I came across 3 different ones that I deconstructed and then reconstructed using my own variations and twists. I had a wonderful success on my first try. I served this during the holidays in 2012 to a large group and many came back for 3RDs! Chili is normally regionalized, but this one is so GOOD, that any part of the country will love it and gobble it up! For Nutritional Data purposes, I calculated a recommended serving size to be approximately 13 oz. per serving to feed 10 people. Realistically if you have several hungry guys with large appetites hanging out, watching football, playing cards, etc. this may only yield enough to serve 8 people 16 oz.
Provided by jimbompls
Categories One Dish Meal
Time 8h40m
Yield 1 4 qt batch, 10 serving(s)
Number Of Ingredients 16
Steps:
- Optional Adds: 1 Green Bell Pepper chopped OR 2 Jalapeno Peppers seeded and chopped for extra added heat. Personally, I do not use either of these, but you may. You may also use 2 (14.5 oz. cans) of Hunt's Diced Tomatoes, undrained, if you like a chunkier chili. Personally, I do not use these either.
- Optional Substitution: Although the beer is utilized to give the chili a great flavoring, it is NOT to have any alcoholic content after cooking it for over 2 1/2 hours according to the USDA. If you decide to omit the 12 oz. beer for any reason, use an ADDITIONAL 14.5 oz. of Chicken Broth to take its place.
- Cook the meats in at least 2 separate batches in a Large Skillet over Med-High heat right before it crumbles. Add and mix in the finely chopped onions. When the meat crumbles and no longer is pink; drain.
- Place the meat and onion mixture in the large crock pot (slow cooker). Add the rinsed/drained light red kidney beans and the remaining ingredients.
- Cover and cook on LOW for 8 hours, may stir a couple times. Since this is a Slow Cooker, it is always discouraged to use the HIGH setting... but if you must and running short on time, can be done roughly around 5 hours on HIGH.
- Remove and Discard the Bay Leaves before serving.
- Condiments and/or Sides to consider having on hand when serving: Sour Cream, Sharp Shredded Cheddar Cheese, Rice, Chopped Green Onions, Black Sliced Olives, Crackers, Limes (cut in quarters), Jalapeno Slices, Baguette Bread Sliced, Cornbread (or Jalapeno Cornbread), Salad.
- Beverage Pairing: Milk, Beer, Ripe Zinfandel, or Syrah.
- ENJOY! For whatever reason, a well-made Chili is much like Jambalaya. The leftovers, the day after, is generally better. . Maybe it takes a day for the flavors to truly fuse together.
- Directions for freezing and/or reheating portions:.
- Let Chili cool before freezing.
- Evenly divide chili into 2 (1-gallon) zip-top freezer bags (only 1 1-gallon bag needed if you are looking to freeze only half).
- Seal and lay each bag flat.
- Stack bags of chili in freezer.
- Freeze up to 1 month.
- Thaw 1 bag of frozen chili overnight in refrigerator (or defrost in microwave).
- Pour thawed chili into a 9-inch square baking dish.
- Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape.
- Microwave at HIGH 6-7 minutes or until bubbly (stirring once after 3 1/2 min mark).
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BIG-BATCH CHILI RECIPE | MYRECIPES
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4.5/5 (16)Servings 15-18
- Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
- Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
- To freeze: Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes.
BIG POT OF CHILI FOR A CROWD - JERSEY GIRL COOKS
From jerseygirlcooks.com
5/5 (7)Total Time 1 hr 45 minsCategory EntreeCalories 267 per serving
- In a large Dutch oven sauce pan, heat olive oil to medium high heat. Add ground beef. Cook until the meat is no longer pink. Drain any extra grease.
- Add peppers, onions and jalapeno peppers. Cook on low until vegetables are wilted. Add beans, cilantro, tomatoes, chili powder, cumin and sugar. Cook on low for 1 1/2 hours while stirring occasionally. If chili gets too thick a little water can be added to thin out.
- Add salt and pepper to taste. Serve with hot sauce and garnish with cilantro and cheese if desired.
CROCK-POT BIG OLE' POT OF CHILI - CROCK-POT LADIES
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3.8/5 (6)Category Soups, Stews And ChiliCuisine AmericanCalories 235 per serving
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4.5/5 (68)Total Time 6 hrs 20 minsCategory DinnerCalories 310 per serving
- Cover and cook on High for 5 to 6 hours or on Low 7 to 8 hours. Remove and discard bay leaf. Serve with desired toppings and some cornbread. Told ya it was simple.
47 BIG-BATCH DISHES FOR A CROWD - PUREWOW
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Estimated Reading Time 5 mins
- White Pesto Spinach Lasagna (10 servings) Cheesy? Check. Bubbly? Loaded with gorgeous good-for-you veggies like spinach and wild mushrooms? Triple check.
- Slow Cooker Crispy Carnitas (10 servings) In this big-batch gem, pork shoulder is simmered in the slow cooker for eight hours, yielding tender, fall-off-the-bone meat that’s fabulous in tacos, sandwiches and even with fried eggs.
- Baked Sausage and Cheese Rigatoni (8 servings) This family favorite packs in a pound of ground sweet Italian sausage, plus lots of ricotta, Parm and provolone.
- Caramelized Shiitake Mushroom Risotto (8 servings) A ten-ingredient, 30-minute recipe that stores for up to a month in the freezer. (So basically, it’s fabulous in every way.)
- Korean Beef Tacos (12 servings) These mind-blowing tacos come together in 35 minutes and are piled high with sriracha mayo and caramelized kimchi to boot.
- Healthy Instant Pot Turkey Chili (8 servings) The easiest way to cook for a crowd: Dump all the ingredients into your pressure cooker, then go live your life.
- Chicken and Dumplings (6 servings) This classic takes a little bit of patience to make (hey, homemade biscuits take time), but Coterie member Maria Lichty promises it’s worth it.
- Baked Mac and Cheese Bites (10 servings) In less than an hour, you can have 48 of these delightful little macaroni bites on the table, baked with two kinds of gooey cheddar cheese.
- Holy Mole Enchiladas (8 servings) Tweak this easy 40-minute recipe how you see fit to make it spicy, gluten-free or vegan.
- Easy Creamy Au Gratin Potatoes (10 servings) A decadent side dish that pairs fabulously with roast chicken and a green salad. (Or a Thanksgiving turkey.)
EASY CROCKPOT CHILI FOR A CROWD • FOOD FOLKS AND FUN
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5/5 (2)Total Time 4 hrs 15 minsCategory Main DishCalories 378 per serving
- In a large skillet over medium-high heat, add the beef and use a wooden spoon to break it into smaller pieces. Cook, stirring often, for 4 minutes.
EASY CARROLL SHELBY CHILI (W/ OPTIONS FOR A CROWD)
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5/5 (2)Total Time 4 hrs 20 minsCategory Main Course, SoupCalories 169 per serving
- Dice onion and celery. Add ground beef and vegetables to a large stock pot and cook until meat is cooked through.
- Add spice packet from the box of chili mix and cook for 30 seconds. Set aside the other ingredients from the box.
- Cook uncovered on low to medium-low heat for 4-5 hours. Watch carefully so that the bottom doesn't burn.
VEGETARIAN CHILI FOR A CROWD – SAVVY PLANET
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5/5 (1)Category EntreeServings 24Total Time 1 hr 10 mins
- In a large stock pot over medium heat add olive oil. Add carrots, peppers, onions and garlic. Cook, stirring until the onions are golden between 10-15 minutes.
- Add green chili peppers, ancho chili pepper, cumin and cook for another 2 minutes. Stir in crushed tomatoes, beans, tomato paste, salt and pepper. Bring to a boil and reduce the heat to medium low.
- Simmer uncovered while stirring occasionally for an hour. Taste and adjust the seasonings. If needed, add a small amount of water. Ladle into bowl and serve with toppings.
CHILI FOR A CROWD RECIPE - REAL SIMPLE
From realsimple.com
5/5 (408)Total Time 50 minsServings 8Calories 348 per serving
- Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.
- Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.
- Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with the corn bread and toppings as desired.
17 BEST POTS FOR COOKING CHILI (2022) – SHAREPOSTT
From sharepostt.com
Author Gina ElizabethPublished 2020-01-27Estimated Reading Time 6 mins
- Paderno World Cuisine Grand Gourmet. Perhaps the best thick bottomed stainless steel chili pot is the Paderno Grand Gourmet. This pot is perfect for chili recipes.
- Lodge Cast Iron Dutch Oven. Sometimes “budget” is best. The Lodge Cast Iron Dutch Oven can withstand medium to high heat for several hours at a time (which is exactly what you need it to do).
- Circulon Acclaim Hard-Anodized Nonstick. Anodized aluminum is not the same as regular aluminum cookware. Anodized cookware is sealed so that the metal cannot leach into food or react with acidic foods.
- Tramontina Enameled Cast Iron Dutch Oven. Tramontina offers the finest in chili cooking. Made of high-density cast iron. Enamel is an excellent choice in this situation because they are so easy to clean, can withstand very high temperatures, and they heat up quickly.
- Le Creuset French (Dutch) Oven. Handcrafted one at a time, Le Creuset is famous for their Dutch ovens. The French took the cast iron pots and glazed them with enamel.
- All-Clad 4512 Stainless Steel Tri-ply. This premium All-Clad Stainless Steel Tri-Ply Stockpot gives you the best heat distribution and withstands medium to high heat for several hours at a time.
- Cuisinart Chef’s Classic Stock Pot. This budget Cuisinart Chef’s Classic Stop Pot is made from a high gauge stainless steel allowing it to withstand medium to high heat for several hours at a time.
- Instant Pot Duo Plus. When you cook chili in a pressure cooker, it typically requires less preparation and cooking time. Because this device uses steam pressure to cook chili, you can cook in less than half of the time it would take to cook on a stove or oven.
- All-Clad Programmable Oval-Shaped Slow Cooker. If you are in the market for a slow cooker, want the benefits of one that is easily programmable and good-looking, then All-Clad Programmable Oval-Shaped Slow Cooker should suit your needs exactly.
- All-Clad C4 Copper Stock Pot. The very best pot for cooking chili is a heavy gauge All-Clad C4 Copper pot. It provides the perfect balance of heat retention and distribution so that the contents inside the pot simmer at a perfect temperature without the risk of burning.
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