Chili is a classic, hearty dish that’s perfect for feeding large groups thanks to its rich flavors and flexible ingredients. This recipe is designed to serve 100 people, balancing robust spices, tender meat, and beans for a satisfying meal that works well for events, fundraisers, or large family gatherings.
Ingredients
- 15 lbs ground beef (80% lean)
- 5 lbs ground pork (optional, for added flavor)
- 10 large onions, finely chopped
- 15 cloves garlic, minced
- 10 green bell peppers, diced
- 10 red bell peppers, diced
- 10 (28 oz) cans crushed tomatoes
- 5 (28 oz) cans tomato sauce
- 8 (15 oz) cans kidney beans, drained and rinsed
- 8 (15 oz) cans black beans, drained and rinsed
- 8 cups beef broth or stock
- 1 cup chili powder
- 1/2 cup ground cumin
- 1/4 cup smoked paprika
- 3 tablespoons dried oregano
- 4 tablespoons ground black pepper
- 1/4 cup kosher salt (adjust to taste)
- 1/4 cup cayenne pepper (optional, for heat)
- 1/4 cup brown sugar
- 1/2 cup olive oil or vegetable oil
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Prep the ingredients: Finely chop onions, mince garlic, and dice bell peppers. Drain and rinse beans thoroughly in a colander to reduce sodium and improve texture.
- Brown the meat: In a very large stockpot or multiple large pots (at least 20-quart capacity), heat half the oil over medium-high heat. Add ground beef and pork in batches to avoid overcrowding. Brown the meat until fully cooked and no longer pink, breaking it up with a spoon. Drain excess fat if necessary.
- Sauté vegetables: Add remaining oil to the pot(s). Stir in onions, garlic, and bell peppers. Cook over medium heat for about 8-10 minutes until softened and fragrant.
- Combine meat and vegetables: Return browned meat to the pot(s) with the sautéed vegetables. Stir well to combine.
- Add tomatoes and liquids: Stir in crushed tomatoes, tomato sauce, and beef broth. Mix thoroughly to combine all liquids evenly.
- Season the chili: Add chili powder, cumin, smoked paprika, oregano, black pepper, salt, cayenne pepper (if using), and brown sugar. Stir well to distribute spices evenly throughout the chili.
- Simmer: Bring the chili to a gentle boil, then reduce heat to low. Cover partially and let simmer for at least 2 hours, stirring occasionally to prevent sticking. Longer simmering (up to 4 hours) will deepen flavors.
- Add beans: About 30 minutes before serving, stir in the drained kidney and black beans. Continue simmering uncovered to thicken chili and allow beans to heat through.
- Final taste and adjust: Taste the chili and adjust salt, pepper, or spice level as needed. If chili is too thick, add more beef broth to reach desired consistency.
- Serve: Garnish with chopped fresh cilantro if desired and serve hot.
Tips
- Meat substitutions: You can replace ground pork with ground turkey or chicken for a leaner chili, but adjust cooking times as poultry cooks faster.
- Vegetarian option: Omit meat and increase beans and vegetables like mushrooms or zucchini to maintain texture and protein content.
- Storage: Cool chili quickly and refrigerate in shallow containers within 2 hours of cooking. It keeps well for 3-4 days in the fridge.
- Common mistake: Avoid rushing the simmering process; the long cook time melds flavors and tenderizes ingredients, making a bland chili if skipped.
Serving Suggestions
This chili pairs wonderfully with classic toppings like shredded cheddar cheese, sour cream, chopped green onions, and jalapeño slices. Serve alongside warm cornbread, tortilla chips, or over steamed rice for a filling meal. For large gatherings, consider setting up a chili bar with various toppings and sides so guests can customize their bowls.
Variations
To change up the flavor profile, try adding a few squares of dark chocolate or a splash of brewed coffee to the chili during simmering for depth and richness. For a smoky twist, substitute chipotle peppers in adobo sauce for some of the chili powder. You can also make a white chili version by using ground chicken or turkey, white beans, green chilies, and substituting chicken broth for beef broth.
Storage and Reheating
Properly stored, chili will keep safely in the refrigerator for 3 to 4 days. For longer storage, freeze the chili in airtight containers or heavy-duty freezer bags for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium heat, stirring occasionally until heated through. Avoid boiling after reheating to preserve texture and flavor.
Frequently Asked Questions
Q: Can I make this chili a day ahead?
A: Absolutely. Chili often tastes better the next day as the flavors meld. Prepare it a day in advance, cool quickly, refrigerate, and reheat thoroughly before serving.
Q: How do I ensure the chili doesn’t burn at the bottom?
A: Use a heavy-bottomed pot and stir frequently during simmering. If cooking in batches, consider using multiple pots or a commercial-sized kettle to distribute heat evenly.
Q: What’s the best way to adjust spiciness for a crowd?
A: Start with moderate amounts of chili powder and cayenne pepper. You can provide hot sauce or chopped fresh chilies on the side so guests can customize heat levels individually.
Q: Can I use dried beans instead of canned?
A: Yes, but dried beans require soaking overnight and longer cooking times. Plan accordingly to cook them fully before adding to the chili to avoid undercooked beans.
Q: What is the USDA safe cooking temperature for chili?
A: The chili should be cooked to an internal temperature of at least 165°F (74°C) to ensure safety, especially when containing ground meats.
Q: How do I scale this recipe down?
A: Divide ingredient quantities proportionally based on the number of servings you need. For example, to serve 25 people, use one-quarter of the ingredients listed.
This chili recipe balances flavor, texture, and ease of preparation, making it ideal for large groups. With proper planning and ingredients, you’ll serve a crowd-pleasing dish that’s both hearty and comforting.
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