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Hearty Potluck Chili Recipe
Hearty Potluck Chili Recipe photo by Taste of Home

Hearty Potluck Chili 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
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES: 24 servings


  • 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


  1. 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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Reviewed Oct. 13, 2014

"Doubled this recipe for our twin grandson's birthday party. Substituted ground beef for ground venison. Used seasoned chili beans instead of kidney beans and smoked mesquite salt and it was fabulous. We divided some of it without beans, but the rest went like wildfire. Served it with corn bread casserole, shredded cheeses and sour cream. A definite keeper."

Reviewed Oct. 31, 2011 Edited May. 29, 2015

"Soooo good! This is our fave chili recipe."

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