Chili For A Big Bash Food

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CHILI FOR A BIG BASH



Chili for a Big Bash image

This is one of the dishes I made for a big crowd that will be partying with us on the Fourth of July. (You can cut the recipe in half or you can freeze for a latter day).I used venison but you can use lean beef. Venison is very lean. I use small cubed pieces of meat as well as ground. Gives it more texture. But its melt in your mouth cubes of meat. It really does melt in your mouth. All the different ingredients blend together to give you a nice spicy almost 5 alarm chili. I used Goya beans which are not to be rinsed. Check your cans most do need a rinse.The picture shown is one serving and topped with grated cheddard cheese, sour cream, and Salsa Verde recipe #84339.

Provided by Rita1652

Categories     Deer

Time 3h25m

Yield 6 quarts, 20-30 serving(s)

Number Of Ingredients 22

3 tablespoons vegetable oil
4 lbs ground venison or 4 lbs ground beef
2 lbs of cubed venison or 2 lbs beef
2 hot Italian sausage links, crumbled
2 -3 tablespoons minced garlic
4 tablespoons Worcestershire sauce
2 large onions, diced
1 large green pepper, diced
1 (4 1/2 ounce) can diced green chilies
4 -6 chipotle chiles in adobo, diced
14 ounces dark beer
1/2 cup brown sugar
2 (28 ounce) cans crushed tomatoes
8 ounces tomato paste
4 -6 tablespoons chili powder
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
4 (14 ounce) cans kidney beans, I like it but I know down south it unheard of (optional)
4 cups turkey broth or 4 cups water

Steps:

  • In a very large pot.
  • I used my 18 quart electric roaster oven (counter top).
  • It`s like a very very large crock pot.
  • Heat to 400 degrees add oil and brown meats.
  • While meat is browning add onions, peppers, garlic and Worcestershire sauce.
  • Continue to cook till all meat is browned stirring often.
  • Add all the rest of the ingredients and lower the temperature to 275 degrees and cook for 2-3 hour till all the flavor meld into a delish chili. Be sure to stir all the while!
  • Check for seasoning.
  • Enjoy over rice or straight.

BIG-BATCH TURKEY CHILI



Big-Batch Turkey Chili image

Pull out your biggest pot and get ready to make a mess of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 13

2 large yellow onions, chopped
10 cloves garlic, chopped
3 tablespoons chili powder
1 tablespoon dried oregano
Kosher salt
1/4 cup tomato paste
3/4 cup olive oil
3 chipotle chiles in adobo sauce, coarsely chopped, with 3 tablespoons sauce
4 pounds ground turkey
Four 12-ounce Mexican lager-style beers
Two 28-ounce cans whole peeled tomatoes, with their juices
Four 15-ounce cans kidney beans, rinsed and strained
Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese and/or tortilla chips

Steps:

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.
  • Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
  • To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.

CHRIS' CHILI



Chris' Chili image

This is my personal recipe, and it has won over 12 chili cook-offs, and I figured I'd share. It is a medium steak and bean chili. If I had to compare it, it would be similar to Steak N' Shake's chili, but better! It's rather involved, but trust me. Worth every minute! Try it. You will not be disappointed!

Provided by ChrisG

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h20m

Yield 14

Number Of Ingredients 14

1 ½ cups onion soup, prepared from a packet of dry onion soup mix
¼ cup bacon grease (see notes)
1 ½ pounds boneless beef round steak, cut into 1/3-inch cubes
1 ½ pounds beef sirloin steak, cut into 1/3-inch cubes
1 teaspoon salt
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon ground black pepper
3 (15 ounce) cans kidney beans, undrained
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
2 teaspoons unsweetened cocoa powder
1 cup cola soft drink (such as Coke®)
1 tablespoon yellow sport pepper sauce (such as Texas Petes's®)

Steps:

  • Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
  • Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
  • Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

Nutrition Facts : Calories 305 calories, Carbohydrate 20.2 g, Cholesterol 68.8 mg, Fat 10.8 g, Fiber 6.7 g, Protein 31.6 g, SaturatedFat 3.9 g, Sodium 709.9 mg, Sugar 4.1 g

JIM'S BIG BATCH SLOW COOKER CHILI



Jim's Big Batch Slow Cooker Chili image

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

3 lbs 80% lean ground beef (or three pounds ground chuck same %)
1 lb ground sausage (Jimmy Dean or other brand HOT)
1 medium onion, finely chopped (I normally use an 8 oz white onion)
1 (1 1/2 ounce) packet chili seasoning mix (McCormick Chili Seasoning Mix for Slow Cookers)
4 garlic cloves, pressed
1 (29 ounce) can tomato sauce (Hunt's, or you may use 2 15 oz. cans as the extra ounce shouldn't make much of a difference)
2 (6 ounce) cans tomato paste (Hunt's, trick open both ends of can and shake out)
2 (16 ounce) cans light red kidney beans (Bush's Best Light Red, RINSE and DRAIN in cold water before using)
1 (14 1/2 ounce) can chicken broth (or measure 14.5 oz. from a box)
1 (12 ounce) bottle medium-heft beer (such as a Pale Ale)
1 tablespoon ground oregano
1/2 teaspoon paprika (or use McCormick ground ancho chili powder instead to add some heat)
1 teaspoon kosher salt (or substitute same amount of common iodized table salt)
3/4 teaspoon fresh ground black pepper
1/4 teaspoon allspice
2 bay leaves

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).

SLOW-COOKED CHILI



Slow-Cooked Chili image

This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

2 pounds lean ground beef (90% lean)
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese and thinly sliced green onions, optional

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

CHILLI FOR A CROWD



Chilli for a crowd image

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

400g dried black beans or red kidney beans, or 3 x 400g cans black beans or red kidney beans
4 tbsp olive oil
900g minced pork
900g coarsely minced beef
250g rashers rindless smoked streaky bacon
6 large onions, finely chopped
4 large garlic cloves, finely chopped
1 celery heart, chopped
3 bay leaves
3 large unwaxed lemons
4 tbsp Mexican chilli powder (see tip) or mild chilli powder
1 tbsp ground cumin
2 tbsp dried oregano
3 tbsp tomato purée
2 x 400g cans chopped tomatoes
300ml red wine
300ml beef or chicken stock
600ml soured cream
small bunch chives
5 ripe but firm avocados
2 red bird's-eye chillies, deseeded and finely chopped
4 small red onions, finely chopped
2 large garlic cloves
4 limes
4 tbsp chopped coriander, plus sprigs to garnish (optional)
750ml boiling water
juice 1 lemon
1 tbsp olive oil
500g couscous
2 x 225g bags corn chips
250g extra-mature cheddar, grated

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 100 PEOPLE RECIPE - (3.4/5)



Chili for 100 People Recipe - (3.4/5) image

Provided by carlaschwartz

Number Of Ingredients 11

30 pounds hamburger
2 (6-pound) cans chili beans
3 (6-pound) cans kidney beans
2 (6-pound) cans crushed tomatoes
1 (6-pound) can peeled tomatoes
1 (6-pound) can tomato paste
40 tablespoons chili powder
16 to 18 small onions, chopped
4 mild green peppers, chopped
4 tablespoons sugar
Salt and black pepper to taste

Steps:

  • In batches, brown hamburger in skillet and drain off fat. Add all other ingredients and cook in several large Dutch ovens on low heat for 2 hours. Salt and black pepper to taste. Serve immediately. Freezes well.

CHILI



Chili image

This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 10

1 lb ground beef (at least 80% lean)
1 cup chopped onions
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

Steps:

  • In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
  • Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
  • Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g

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Hal Anderson poses with Pony Corral owner Peter Ginakes and the Golden Boy Poutine last year. A mixture of curds and cheese, gravy, topped with 1/2lb golden boy burger, served with bacon, cheese ...
From winnipegsun.com


FOOD-STARS: BIRTHDAY BASH AT CHILI'S GREENHILLS
Birthday Bash at Chili's Greenhills To celebrate a friend's birthday, we were invited to have dinner at Chili's Greenhills last Saturday (October 1, 2011). Chili's Greenhills: With it's big chili logo and bright red light, you can't miss it. Birthday dinner with friends + alcohol = a hell of a good time! :) Welcome sign: Just in case you forgot where you are, there is a large …
From food-stars.blogspot.com


CHILI FOR A CROWD - ALOHA DREAMS
Add hamburger to a very large stockpot. Cook over medium heat, breaking hamburger into small pieces until brown. Remove hamburger to a plate. Drain all but 1 tablespoon of the fat from the pan. Add onions to the pot and sauté until translucent. Once the onion is translucent, add the garlic and cook for 1 minute till fragrant.
From alohadreams.com


BBL PLAN TO TAKE THE LEAGUE IN A BOLD NEW DIRECTION AS ...
The Big Bash is in for a big shake-up. After riding a tidal wave of Omicron without ever crashing, the league is determined to set sail in a bold new direction. Less is more appears to be the theme.
From heraldsun.com.au


BIG BATCH THREE BEAN CHILI WITH BEEF - FOOD DOODLES
Instructions. In a large pot, heat the oil over medium heat. Add the onion and saute for a few minutes. Add the celery and cook for a few more minutes. Add the ground beef, break up and brown. Once the meat is browned add the peppers and garlic and stir while cooking for a …
From fooddoodles.com


BIG BATCH VEGETARIAN BEAN CHILI RECIPE - YUMMY TODDLER FOOD
Cook, stirring frequently, until they are just starting to soften, about 10 minutes. Stir in the garlic, tomatoes, beans, salt, cumin, and corn. Add the stock and bring to a boil. Reduce to a simmer and let cook for about 30 minutes, or until the vegetables are completely cooked through. Stir in the lime juice.
From yummytoddlerfood.com


9 CHILI RECIPES TO BIG BATCH COOK AND FREEZE — THE MOM 100
Freezing Chili. Make sure to label the containers with the name of the dish, and the date it was made and frozen. Chili can be frozen for at 6 to 9 months. You should freeze it in freezer proof containers, and remember to leave a little headspace, 1/2 inch or so between the top of the soup and the lid of the container.
From themom100.com


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