My Halloween party keeps growing! This year I had to figure out a chili recipe that would feed the masses. I think I got a good one here. Just make sure you have a big-ass pot!!
Courtney's Chili For A Crowd
Why it's on our list
Every Halloween I host a massive open house for neighbors and friends. Each year it grows and so does the menu. One constant dish over the years has always been beef chili. Since the party is now upwards of 70 people, there needs to be lots of it.
I have modified the recipe over the years to feed lots of people but this year with more RSVP's than ever, I just went for it! Using 6 pounds of ground beef, one ENORMOUS pot and a special homemade spice blend, I set to work creating a recipe that would make tons of chili so I didn't have to do the math of tripling and quadrupling a recipe. I've done it for you and I also think I've succeeded in creating a delicious chili recipe that can easily feed the whole neighborhood and then some. Honestly, I don't know the exact servings but if I had to guess, I think it makes about 30 servings.
Ingredients
6 LBS lean ground beef
2 large onions diced
2 red peppers diced
1 small orange or yellow pepper diced
1 jalapeno diced
5 cloves garlic minced
5 cups beef broth
1/4 cup Worcestershire sauce
3 TLBS tomato paste
3 15 oz cans diced tomatoes
2 cans pinto beans (drained)
2 cans black beans (drained)
2 cans kidney beans (drained)
7 TLBS chili powder
2 1/2 TLBS Mexican oregano (regular oregano is fine)
2 TLBS cumin
1 TLBS coriander
1 TLBS salt
1 Tsp cayenne pepper
1 Tsp ancho chili
Directions
In a 16 quart pot on medium high heat, brown meat until no longer pink. Using a slotted spoon, transfer beef from the pot to a bowl and set aside.
In the fat from the beef, add onions, garlic, peppers, jalapeno and saute until veggies are soft.
While the veggies are sauteing, combine dry spices in a bowl and stir to combine.
Add spice mixture to veggies and stir to combine. Then, add beef back into pot and combine with veggies and spices.
Add beef broth, Worcestershire, tomato paste and diced tomatoes.
Simmer on low for 1 hour.
Add beans to pot. Simmer for one more hour.
Serve with any chili toppings you love. Cheese, sour cream, green onion, Fritos, jalapenos.
Can be made up to 3 days ahead. Reheat on stovetop on a low simmer.
Serve it up!
Do you have a favorite chili? Send us a note!
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