Chili for a Crowd

Autumn weather is bound to bring us three things: cooler temperatures, chili dinners and game-day gatherings. I’m here for all of it, especially when they come together in one cozy package—like they do with this recipe. In our mega-meaty, mega-beany chili for a crowd, you can easily feed a group of hungry guests with little effort.

This chili recipe for a crowd features savory chunks of ground beef and kielbasa, plenty of toothy, fiber-rich beans, and a base of tomatoes, barbecue sauce and lots of seasonings. This sweet, smoky chili tastes like it’s been simmering for hours. No one else has to know that it cooks up in just an hour.

The quick cooking time, large batch size and general ease of preparation will make this chili recipe one that you can continue to whip out far beyond game day. The layers of flavor make it one of the best chili recipes out there. Enjoy it as tailgating food, as a cozy fall potluck idea and for all your year-round backyard parties.

Ingredients for Chili for a Crowd

• Ground beef: For chili, use ground beef with the standard 80-20 ratio of lean to fat. It has just enough fat to provide flavor and won’t dry out.
• Kielbasa: Kielbasa is a smoked beef sausage that’s ready to eat. Grab another smoked sausage like andouille or chorizo if you can’t find (or don’t like) kielbasa.
• Beans: For this chili, you can use kidney, pinto or black beans—or a mixture!
• Tomatoes: Cans of diced tomatoes and tomato sauce provide bulk, protein and the chili’s quintessential tomato flavor.
• Onions and garlic: Diced onions and minced garlic add backbone to the chili. You can use white, yellow or red onions.
• Banana peppers: This type of pepper is relatively low on the Scoville Heat Unit scale, hovering slightly above bell peppers. If you can’t find banana peppers, use green bell peppers or spicier poblanos or jalapenos.
• Barbecue sauce: Barbecue sauce ties together the flavors of savory beef and sweet, herbaceous spices in this chili. Go with your favorite brand of sauce.
• Seasonings: The numerous spices and seasonings help build all those flavor layers. Chili powder, ground mustard, instant coffee granules, dried oregano, dried thyme, dried sage, cayenne and crushed red pepper flakes are all represented here.

Directions

Step 1: Brown the beef

Christine Ma for Taste of Home

In an 8-quart stockpot or Dutch oven, cook and crumble the beef over medium heat until it’s no longer pink, five to seven minutes. Drain off any grease.

Editor’s Tip: Stir the beef occasionally as it browns, breaking up the meat into chunks and crumbles. Leave a few larger chunks in there for texture and chew throughout the chili.

Step 2: Add the remaining ingredients

Christine Ma for Taste of Home

Stir in the remaining ingredients and bring the mixture to a boil. Reduce the heat to a simmer. Cover and cook the chili for one hour, stirring occasionally.

Editor’s Tip: This chili cooks quickly enough, but let it rest off the heat for a few minutes before serving it. It will be hot off the stovetop, and you don’t want anyone to burn their mouth on scorching tomatoes.

Christine Ma for Taste of Home

Chili for a Crowd Variations

• Add beer: Replace some of the water called for with beer or non-alcoholic beer. We recommend a dark beer to complement the sweet, smoky flavors of the chili.
• Skip the sugar: This chili has a sweetness that balances out the heat and spice, but if you prefer less sweetness, reduce or skip the brown sugar.
• Make it a plant-based chili: Yes, you can make this chili without any meat. Replace the ground beef and kielbasa with plant-based meat substitutes found at the grocery store.
• Beef it up: Replace the kielbasa with cubed steak for a western-inspired cowboy chili.
• Pick poultry: Replace the ground beef with ground turkey or chicken, and replace the kielbasa with chicken sausages.

Toppings for Big-Batch Chili

Call upon all the usual suspects for chili toppings. Since you’re feeding a crowd, set up bowls of toppings around a table so everyone can dress their bowl of chili the way they like it. Some things to include:

• Sour cream
• Shredded cheeses, like sharp or white cheddar or pepper jack
• Chives, green onions, or diced-up white, yellow or red onion
• Cilantro
• Avocado or guacamole
• Corn or tortilla chips
• Cornbread

How to Store Chili for a Crowd

Christine Ma for Taste of Home

To store your chili, let it come to room temperature, but don’t leave it out for more than two hours. From there, you can store your chili in the fridge or freezer.

How long does chili last?

Your chili will last three to four days in the refrigerator. Keep it stored in an airtight container.

Can you freeze chili?

Yes, chili is a great candidate for freezing. Once the chili has cooled, transfer it to freezer-safe containers, and freeze it for two or three months.

How do you reheat chili?

Reheat your chili in a covered pot on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You can also heat it in your microwave. Just be sure to use a splatter guard! If you’ve frozen the chili, first let it thaw in the refrigerator before reheating it.

Can you make chili for a crowd in advance?

You can, of course, prepare the recipe in full, then store it in the fridge or freezer, following the storage tips above.

Or, if you want to save the cooking for the day of, prepare all the ingredients except the ground beef in advance, and store them in an airtight container in the fridge for up to four days. When it’s time to cook, you’ll only need to brown the ground beef and dump in your container of chili ingredients.

Chili for a Crowd Tips

Christine Ma for Taste of Home

Should you rinse canned beans before adding them to chili?

Yes, you should rinse and drain your beans before cooking with them. The liquid in the cans is thick and cloudy and can contain large amounts of salt. Adding the bean liquid can negatively impact your chili’s flavor, texture and sodium content.

Can you make chili for a crowd in a slow cooker?

You sure can. First, brown the ground beef in a separate skillet, then add everything to the slow cooker. Cook on low for seven to nine hours or on high for five to six hours until the meat cooks through and the flavors meld.

What can you serve with chili for a crowd?

Go big with your sides—big batch, that is. Look for recipes that feed a large crowd, and which can be eaten without too many utensils. To complement the hearty bean-beef chili, choose a colorful vegetable dish, a starchy side and a fun dessert. We recommend broccoli casserole, spoon bread, Grandma’s biscuits, banana cake, fruit salsa and carrot cookies.