THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
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.
CLASSIC HOMECOOKED CHILI RECIPE FOR 100 PEOPLE
Here's how to figure out how many ingredients you'll need for a large group chili recipe. We will have 100 people in this case. This yields two cups of beef chili for a crowd of 100 people and one cup of chili for a crowd of 200 people. It's not only delicious, but it's also ridiculously easy to make. Simple, no-fuss ingredients and a few minutes of simmering produce a complex and rich flavor that is simply unrivaled.
Provided by TheChef
Categories Main Course
Number Of Ingredients 15
Steps:
- Cook the beef in a large skillet (with a little olive oil) until brown and drained, then transfer to a slow cooker (you may need two)
- Add all the spices like onions and garlic.
- Add all the diced tomatoes and tomato sauce.
- Add the other ingredients except for kidney beans and cook for 60 to 75 minutes.
- Add a little water if the stew is too thick.
- Add the kidney beans and cook for another 10 minutes.
- Serve
CHILI FOR 100 PEOPLE RECIPE - (3.4/5)
Provided by carlaschwartz
Number Of Ingredients 11
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.
CHURCH SUPPER CHILI
This recipe was created specifically for church suppers. It's a simple meal when served with cheese and crackers. -Vera Tollefsen, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 100 servings (1 cup each).
Number Of Ingredients 15
Steps:
- Combine all of the ingredients in three large kettles; cover and cook over medium heat for 2-3 hours. Discard bay leaves.
Nutrition Facts : Calories 286 calories, Fat 12g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 852mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein.
LARGE GROUP CHILI
This is a simple chili recipe, one that I have adapted to fit a large group. I volunteer for my local church and cook to feed newcomers each month. I never know how many people that there will be so I always shoot to feed around 80 people. This is what I make for those cold months. I serve it with crackers, cheese, and chopped onions. So if you need to cook for a large group, or just love chili, then enjoy this one. This chili is made to be good for all so it has just the right amount of spice and flavor without going overboard. Hope you find this a great way to pleas a hungry crowd.
Provided by Chef Captain Kirk
Categories Meat
Time 3h30m
Yield 70 8 oz Portions
Number Of Ingredients 22
Steps:
- In a large pot put in all of the ground beef.
- Then fill with water to cover the beef.
- Bring the beef to a boil then reduce to a simmer. It is best that you stir it when you fist put it on the heat so the ground beef breaks up.
- Stir occasionally till all of the meat is cooked. It will take about 35 minutes to brown all of the beef.
- When the ground beef is simmering, chop the onion, green pepper, and celery. Make sure to stir the beef as you go.
- When meat is done, use a strainer to drain the meat.
- Leaving the meat to strain, finish chopping the vegetables.
- Add the vegetables to your chili pot with the vegetable oil. Sweat the vegetables in the oil till they soften.
- Once the vegetables are softened then add the ground beef. Then mix them together and turn off the heat.
- Add the rest of the ingredients to the chili pot with the heat off (I do this because I transport it after this step). Mix all the ingredients together and transport the chili pot to the final location.
- Then put back on heat. Bring it to a slow simmer (mixing occasionally). Let simmer for around 2 hours and serve.
Nutrition Facts : Calories 241.5, Fat 13.2, SaturatedFat 4.8, Cholesterol 52.9, Sodium 608.8, Carbohydrate 14, Fiber 3.7, Sugar 5.4, Protein 17.9
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 50!
I concocted this one for a Lenten Series dinner at church in 2007. It is pretty basic, uses readily available ingredients, and minimal preparation time.
Provided by Special Ed
Categories Southwestern U.S.
Time 1h45m
Yield 50 serving(s)
Number Of Ingredients 14
Steps:
- If necessary, split between 2 large stock pots, splitting ingredients as you add them.
- Brown beef and sausage.
- Add onion and garlic, saute until translucent.
- Add tomato sauce, crushed tomatoes, chiles and spices.
- Simmer at least 30-45 minutes.
- Add kidney beans 15 minutes before finishing.
- Serve hot, garnished with sour cream, chopped onions, hot sauce, or cheddar cheese.
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
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