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Chili for a Crowd Recipe

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A co-worker made this hearty and well-seasoned chili for a potluck at work, and I just had to have the recipe. It freezes nicely, too. —Linda Boehme, Fairmont, Minnesota
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Chili for a Crowd Recipe

Prep: 20 min. Cook: 1-1/4 hours

Yield: 24 Servings

20 75 95

Ingredients

5 pounds ground beef
3 large onions, chopped
5 celery ribs, chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) pork and beans
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2-2/3 cups water
1/4 cup chili powder
3 teaspoons salt
2 teaspoons garlic powder
2 teaspoons seasoned salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon each dried thyme, oregano and rosemary, crushed
1/2 teaspoon cayenne pepper

Directions

In a large stockpot, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until desired thickness is achieved. Yield: 24 servings (1 cup each).

Originally published as Chili for a Crowd in Taste of Home December/January 2008, p40

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Reviews for Chili for a Crowd (1)

Chili for a Crowd

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Reviewed on Oct. 31, 2011 by ekatiakarpova

It was very good! It is one of our fave recipe. Next time I will add less amount thyme, oregano and rosemary because it has their strong taste. We also love White Bean Chicken Chili here.