Chili for a Crowd
Country Woman
- try a FREE ISSUE today!
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).