Print Options
Back to
Chili for a Crowd >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Reviews
Select reviews >
Chili for a Crowd
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.
20-24 Servings
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).
© Taste of Home 2013
2 of 2
Chili for a Crowd
(continued)
Nutrition 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.
© Taste of Home 2013