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Chili for a Crowd

 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 ServingsPrep: 25 min. Cook: 1 hour


  • 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 Johnsonville® Polish Kielbasa Sausage, 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

2 of 2

Chili for a Crowd (continued)

Directions (continued)

  • servings (6 quarts).
Nutritional 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.