Katie's Chili for a Crowd
Nutritional Info
- Servings Per Recipe: 70
- Amount Per Serving
- Calories: 219.6
- Total Fat: 6.4 g
- Cholesterol: 40.0 mg
- Sodium: 198.7 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 5.7 g
- Protein: 19.1 g
View full nutritional breakdown of Katie's Chili for a Crowd calories by ingredient
Introduction
Many years ago, I decided that I wanted to make my own chili after attending a Firehouse chili cook off and not finding one that wasn't nearly too spicy to eat. So, I went to a bookstore, the internet was quite new at the time, and looked at some chili recipes. Learned some of the basic ingredients and went to the store. I needed to make a lot in order to feed our family of 5 and have some leftover to take to work for lunch and for another quick dinner during the week. I bought the basics and decided to make it chunky with big dices of peppers and onions and voila, this recipe was born. It's been tweaked a bit throughout the years and sometimes I'll replace a pound or two of beef with some Italian sausage or even pork.I use 2 pots since I don't have a 5 gallon pot, but now, I make one pot as is and the other extra spicy since the kids are all grown up and they like a little more heat to their chili. I simply add a 12 ounce jar of pickled jalapenos with the juice to make it extra spicy. I jar it up and send it off to them and they just love it! It also keeps very well, about 6 months, in the freezer so you can have chili anytime. I hope you enjoy this yummy, healthy chili! Many years ago, I decided that I wanted to make my own chili after attending a Firehouse chili cook off and not finding one that wasn't nearly too spicy to eat. So, I went to a bookstore, the internet was quite new at the time, and looked at some chili recipes. Learned some of the basic ingredients and went to the store. I needed to make a lot in order to feed our family of 5 and have some leftover to take to work for lunch and for another quick dinner during the week. I bought the basics and decided to make it chunky with big dices of peppers and onions and voila, this recipe was born. It's been tweaked a bit throughout the years and sometimes I'll replace a pound or two of beef with some Italian sausage or even pork.
I use 2 pots since I don't have a 5 gallon pot, but now, I make one pot as is and the other extra spicy since the kids are all grown up and they like a little more heat to their chili. I simply add a 12 ounce jar of pickled jalapenos with the juice to make it extra spicy. I jar it up and send it off to them and they just love it! It also keeps very well, about 6 months, in the freezer so you can have chili anytime. I hope you enjoy this yummy, healthy chili!
Number of Servings: 70
Ingredients
-
10 pounds ground beef
4 large white onions
4 Green Bell Peppers
3 Yellow Bell Peppers
3 Red Bell Peppers
4 Cans Pinto Beans (undrained)
2 Cans Mild Chili Beans (undrained)
2 Cans Dark Red Kidney Beans (drained)
2 Cans Light Red Kidney Bean (drained)
4 Cans Italian or Mexican Style Stewed Tomatoes (undrained)
5 Cans Diced Tomatoes (undrained)
1 Can (12oz) Tomato Paste
1/4 Cup All purpose flour
3/4 Cup Chili powder
1/2 Cup Garlic powder
1/2 Cup Onion powder
1/2 Cup Granulated Sugar
1/2 Cup Parsley, dried
3 Tbsp Himalayan Pink Sea Salt
3/4 Cup Ground cumin
1/4 Cup Crushed Red Pepper
3 Tbsp Peppercorn Medley
3 1/2 tbsp Dried Basil
*2 Cans Tomato sauce (use only if chili becomes too thick)
**2 12 ounce jars Hot, pickled Jalapenos (use only if making extra spicy chili)
**Additional crushed red pepper to taste (use only if making extra spicy chili)
*If your chili becomes too thick for your taste add tomato sauce as needed.
**For extra spicy chili I simply add more crushed red pepper and/or a 12 ounce jar of sliced, hot jalapenos and it's juice to each pot or 2 jars if you're making it in a 5 Gallon.
Directions
This is a huge batch of chili (432oz) so I recommend using 2 large 15 qt or larger pots, I use a 15.5 and a 22qt, otherwise it will be a bear to try to mix and stir all in one huge pot. Aluminum pots will burn on the bottom very quickly so stir every 5 minutes if using aluminum, every 10 if using good stainless steel with the thick bottom.
Mix all the dry ingredients (spices) together in a 2qt bowl and set aside.
Dice all the peppers and onions into about 1 inch squares and set aside.
In a large mixing bowl, pour in undrained chili beans and pinto beans, drain and pour in the kidney beans and stir them up well, set aside.
On Medium-High heat, brown all of the ground chuck in the largest pot or all in one if they're the same size. Adding additional Peppercorn Medley,(2 tbsp) Pink Himalayan salt (1 tbsp) and Garlic powder (3 tbsp) or to taste. You can skip these extra spices but your beef will not be as flavorful. (Skip the extra salt if using Italian sausage or pork.)
Lower heat to medium. Add diced and stewed tomatoes and gradually stir in the spice mix that you set aside. Once well mixed divide evenly between your pots then add the beans evenly to each pot. Of course if you have a 5 gallon pot and a really good arm you could make this in one pot. Stir well. Divide the peppers and onion evenly and add to each pot. Stir well.
Cook over medium heat stirring every 5 minutes for aluminum or every 10 minutes for thick bottom stainless steel pots, until it's bubbling hot, it's very important to wait for the bubbling. Boil for 5 minutes, reduce heat to low and cook covered for 1 hour. Don't forget to keep up the stirring or the bottom will burn, if this happens, DO NOT allow the spoon to scrape the bottom as it will pull up the burnt stuff from the bottom and ruin the taste of your chili, transfer to another large pot and continue cooking or into a very large bowl or 2, then clean out the burnt stuff from the bottom and return the chili to the pot and continue cooking after bringing it back up to temperature.
Uncover and continue cooking on low heat for 15 minutes still stirring every 5 to 10 minutes until heat is turned off.
Serve hot, enjoy!
Serving Size: Makes 70 1-cup servings
Mix all the dry ingredients (spices) together in a 2qt bowl and set aside.
Dice all the peppers and onions into about 1 inch squares and set aside.
In a large mixing bowl, pour in undrained chili beans and pinto beans, drain and pour in the kidney beans and stir them up well, set aside.
On Medium-High heat, brown all of the ground chuck in the largest pot or all in one if they're the same size. Adding additional Peppercorn Medley,(2 tbsp) Pink Himalayan salt (1 tbsp) and Garlic powder (3 tbsp) or to taste. You can skip these extra spices but your beef will not be as flavorful. (Skip the extra salt if using Italian sausage or pork.)
Lower heat to medium. Add diced and stewed tomatoes and gradually stir in the spice mix that you set aside. Once well mixed divide evenly between your pots then add the beans evenly to each pot. Of course if you have a 5 gallon pot and a really good arm you could make this in one pot. Stir well. Divide the peppers and onion evenly and add to each pot. Stir well.
Cook over medium heat stirring every 5 minutes for aluminum or every 10 minutes for thick bottom stainless steel pots, until it's bubbling hot, it's very important to wait for the bubbling. Boil for 5 minutes, reduce heat to low and cook covered for 1 hour. Don't forget to keep up the stirring or the bottom will burn, if this happens, DO NOT allow the spoon to scrape the bottom as it will pull up the burnt stuff from the bottom and ruin the taste of your chili, transfer to another large pot and continue cooking or into a very large bowl or 2, then clean out the burnt stuff from the bottom and return the chili to the pot and continue cooking after bringing it back up to temperature.
Uncover and continue cooking on low heat for 15 minutes still stirring every 5 to 10 minutes until heat is turned off.
Serve hot, enjoy!
Serving Size: Makes 70 1-cup servings