Chili for a Crowd Recipe

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Meet the Cook: The basis for this recipe 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. Chad and I and our 2-year-old son live 12 miles from town in the country. -Lisa Humphreys, Wasilla, Alaska

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Chili for a Crowd Recipe

Prep: 25 min. Cook: 1 hour

Yield: 20-24 Servings

25 60 85

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

Directions

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. Yield: 20-24 servings (6 quarts).

Nutritional Facts 1 serving (1 cup) equals 207 calories, 11 g fat (4 g saturated fat), 40 mg cholesterol, 422 mg sodium, 13 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Chili for a Crowd in Country Woman January/February 1996, p31

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Chili for a Crowd

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Reviewed on Jan. 18, 2011 by amberkort

I made this recipe with a few of my own additions and won first place in a chli contest! It has so many layers of flavor, you won't ever get tired of eating this chili.