Chili for a Crowd

by jerseygirl on September 22, 2015 · 0 comments

DSC_0590The crisp days of fall are here and Halloween is around the corner. I love Halloween!

My kids are teenagers and we no longer have to take them trick or treating. To be perfectly honest, I was never thrilled about those plastic masks and the jog from house to house to fill up a pillow case to the brim with candy.  Several years ago we started a tradition of making the biggest pot of chili you’ve ever seen and serving grilled hot dogs in our driveway. Everyone in the neighborhood stops by and we even get a few vegetarians that sneak a hot dog on that day.

This year Halloween is on a Saturday so the festivities might go on a little longer. After the candy is given out there might even be some pumpkin beer involved in the celebration. And this chili goes great with beer and on hot dogs.

I try different kinds of beans every time I make it. It all depends on what I have in the pantry. I have used white beans, pinto beans, black beans and red kidney beans. They are all good. This recipe can easily be doubled or tripled.

Make a big batch and enjoy!

2014-10-31 16.32.01 HDR

Big Crowd Chili
Recipe type: entree
Cuisine: southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12 servings
This big pot of chili will serve a crowd. Or you can make a pot and freeze half for another day.
  • 3 TBS olive oil
  • 3 pounds lean ground beef
  • 1 red pepper, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 1½ cups finely chopped onion
  • 5 jalapeno peppers, seeded and minced
  • 3 cans (15 oz) beans, rinsed and drained (you can use your favorite)
  • ½ cup fresh chopped cilantro
  • 6 cups pureed fresh tomatoes (or canned crushed tomatoes can be used)
  • 2 TBS chili powder
  • 1 TBS ground cumin powder
  • 2 TBS sugar
  • salt and cayenne pepper to taste
  • hot sauce, fresh chopped cilantro and shredded cheddar cheese for garnishing and serving
  1. In a large Dutch oven sauce pan, heat olive oil to medium high heat. Add ground beef. Cook until the meat is no longer pink. Drain any extra grease.
  2. Add peppers, onions and jalapeno peppers. Cook on low until vegetables are wilted. Add beans, cilantro, tomatoes, chili powder, cumin and sugar. Cook on low for 1½ hours while stirring occasionally. If chili gets too thick a little water can be added to thin out.
  3. Add salt and pepper to taste. Serve with hot sauce and garnish with cilantro and cheese if desired.


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