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
- 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
- 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).
Originally published as Chili for a Crowd in Country Woman January/February 1996, p31
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Reviewed Feb. 5, 2015
"Made this recipe for an open house over a year ago....We are hosting another one and people are asking if I'll be making that chili again. Definately a keeper and more then enough to go around!"
Reviewed Jan. 18, 2011
"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."