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Chili for a Crowd
For a potluck or big game night at home, my Chili for a Crowd has everything it takes to thrill your guests. This top-rated chili is a wonderful crowd-pleaser, perfect for tailgating, Halloween parties and other large group gatherings. You’ll have enough to serve 30 hungry guests.
I often make this chili for my Super Bowl parties. It’s always a hit with everyone at our house. The recipe is simple and packs a whole lot of flavor. When making it for a crowd, I cut the chili back by one-forth to 9 tablespoons (instead of 12) and it’s a real favorite with youth. We’re cooking this in a couple weeks for a group of 150 – 175 youth who requested Chili and Cornbread for a Pre-Dance meal.
When choosing hamburger for chili, you’ll want 85/15 fat content. That’s the right amount of fat to add flavor without being too greasy. You’ll also want to break the hamburger up into smaller pieces as you’re cooking it. See the spatula in the next picture? It’s one of my favorite kitchen tools. It’s perfect for breaking up hamburger in recipes like this one.
I whip up this recipe to feed a large group, and I rarely have any leftovers. But if you do, it freezes beautifully and will keep up to 3 months in the freezer.
As with any good chili, it holds well – up to 3 days in the refrigerator – and just gets better with time. Serve with Cornbread for a Crowd and a Mixed Salad for a great, easy meal.
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Easy Chili for a Crowd
This chili just gets better with time. It freezes very well for up to 3 months.
- 12 pounds hamburger (I use 85/15)
- 6 large onions chopped
- 12 cloves garlic minced
- 6 quarts tomato sauce 192 ounces. (Get 2 large (105 ounce) cans at Sams (you won't use all of it)
- 9 cups water
- 6 quarts crushed tomatos – without spices 192 ounces. (Get 2 large Angela Mia Crushed Tomatoes (102 oz. each) at Sam's (You won't use all of it)
- 1/2 cup (plus 1 tablespoon) chili powder (You can use up to 12 tablespoons)
- 3 tablespoons ground oregano
- 2 tablespoons ground cumin
- 18 beef boullion cubes
- 1/4 cup sugar
- 2 tablespoons salt
- 1 1/2 cups ketchup
- 6 tablespoons Worcestershire Sauce
- 6 (15-16 ounce) cans dark red kidney beans , drained and rinsed
- 3 (9 quart) stockpots for cooking
- 4 (8 quart) Slow cookers or 2 (18 Quart) Roaster Ovens for serving
- Slowcooker liners (NOTE:I wouldn’t use a Roaster Oven liner. I've heard too many horror stories)
- 4 pounds hamburger
- 2 large onions chopped
- 4 cloves garlic chopped
- 2 quarts tomato sauce
- 3 cups water
- 2 quarts crushed tomatoes
- 3 tablespoons chili powder
- 1 tablespoon ground oregano
- 2 teaspoons ground cumin
- 6 beef bullion cubes
- 1 tablespoon, plus 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire Sauce
- 2 (15-16 ounce) cans dark red kidney beans , drained and rinsed
Add hamburger to a large pot. 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 onion to the pot and sauté until translucent.
Once the onion is translucent, add the garlic and cook for 1 minute till fragrant.
Add back in hamburger and any juice.
Add remaining ingredients except beans.
Simmer 50 minutes.
Add the beans and simmer 10 more minutes.
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