Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 207
  • Fat:
  • 11 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 40 mg
  • Sodium:
  • 422 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 3 g
  • Protein:
  • 15 g


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Chili for a Crowd

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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

SERVINGS: 20-24

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 25 min. Cook: 1 hour

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).


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