Chili Recipe For 50 Servings Recipes

CHILI FOR A CROWD

Chili for a Crowd image

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

Categories Dinner Lunch

Time 1h25m

Yield 24 servings (6 quarts).

Number Of Ingredients 17

Ingredients

3 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 ounces each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons ground mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced

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.

CHILI FOR 50!

Chili for 50! image

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

Ingredients

5 1/2 lbs 80% lean ground beef
1 lb Bob Evans sausage (regular)
1 lb Bob Evans sausage (hot)
9 ounces canned chopped green chili peppers
112 ounces canned crushed tomatoes
112 ounces tomato sauce
1 ounce ground cumin
2 1/2 ounces ground chili powder
5 large yellow onions, diced
42 ounces kidney beans
2 tablespoons salt
1 tablespoon paprika
1 head garlic, crushed
42 ounces kidney beans

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.

LARGE GROUP CHILI

Large Group Chili image

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

Ingredients

12 lbs ground beef
4 large onions, Chopped
4 medium green peppers, Chopped
1 head celery (about 8 Ribs)
61 ounces canned kidney beans, Rinsed (4 Cans)
56 ounces canned beef broth (4 Cans)
106 ounces tomato puree (1 lg Can)
64 ounces salsa
58 ounces diced tomatoes, Undrained
1/2 cup Worcestershire sauce
1 1/2 tablespoons steak sauce
2 tablespoons browning sauce
1/4 cup vegetable oil
4 cups water
1 cup chili powder (4.5oz)
1/4 cup dried basil
8 teaspoons cumin, Ground
4 teaspoons garlic powder
4 teaspoons salt, Coarse ground
4 teaspoons pepper, Coarse ground
1 large onion, Chopped (topping)
40 ounces shredded cheddar cheese (topping)

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

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