Best Als Big Batch Chili Recipes
CHILI FOR A CROWD
This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. -Lisa Humphreys, Wasilla, Alaska
Provided by Taste of Home
Time 1h25m
Yield 24 servings (6 quarts).
Number Of Ingredients 17
Steps:
- In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 422mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.
CHILI FOR A CROWD
This easy slow-cooker chili yields enough to serve a hungry crowd, making it perfect for tailgating, Super Bowl parties, and freezing for comfort food on-demand.
Provided by Southern Living Test Kitchen
Time 8h
Yield 15 to 18 cups
Number Of Ingredients 16
Steps:
- Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 7- or 8-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
- Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
JIM'S BIG BATCH SLOW COOKER CHILI
In researching many recipes to achieve the perfect, awesome chili that I could make in a large batch by using my 6 qt crock pot (slow cooker), I came across 3 different ones that I deconstructed and then reconstructed using my own variations and twists. I had a wonderful success on my first try. I served this during the holidays in 2012 to a large group and many came back for 3RDs! Chili is normally regionalized, but this one is so GOOD, that any part of the country will love it and gobble it up! For Nutritional Data purposes, I calculated a recommended serving size to be approximately 13 oz. per serving to feed 10 people. Realistically if you have several hungry guys with large appetites hanging out, watching football, playing cards, etc. this may only yield enough to serve 8 people 16 oz.
Provided by jimbompls
Categories One Dish Meal
Time 8h40m
Yield 1 4 qt batch, 10 serving(s)
Number Of Ingredients 16
Steps:
- Optional Adds: 1 Green Bell Pepper chopped OR 2 Jalapeno Peppers seeded and chopped for extra added heat. Personally, I do not use either of these, but you may. You may also use 2 (14.5 oz. cans) of Hunt's Diced Tomatoes, undrained, if you like a chunkier chili. Personally, I do not use these either.
- Optional Substitution: Although the beer is utilized to give the chili a great flavoring, it is NOT to have any alcoholic content after cooking it for over 2 1/2 hours according to the USDA. If you decide to omit the 12 oz. beer for any reason, use an ADDITIONAL 14.5 oz. of Chicken Broth to take its place.
- Cook the meats in at least 2 separate batches in a Large Skillet over Med-High heat right before it crumbles. Add and mix in the finely chopped onions. When the meat crumbles and no longer is pink; drain.
- Place the meat and onion mixture in the large crock pot (slow cooker). Add the rinsed/drained light red kidney beans and the remaining ingredients.
- Cover and cook on LOW for 8 hours, may stir a couple times. Since this is a Slow Cooker, it is always discouraged to use the HIGH setting... but if you must and running short on time, can be done roughly around 5 hours on HIGH.
- Remove and Discard the Bay Leaves before serving.
- Condiments and/or Sides to consider having on hand when serving: Sour Cream, Sharp Shredded Cheddar Cheese, Rice, Chopped Green Onions, Black Sliced Olives, Crackers, Limes (cut in quarters), Jalapeno Slices, Baguette Bread Sliced, Cornbread (or Jalapeno Cornbread), Salad.
- Beverage Pairing: Milk, Beer, Ripe Zinfandel, or Syrah.
- ENJOY! For whatever reason, a well-made Chili is much like Jambalaya. The leftovers, the day after, is generally better. . Maybe it takes a day for the flavors to truly fuse together.
- Directions for freezing and/or reheating portions:.
- Let Chili cool before freezing.
- Evenly divide chili into 2 (1-gallon) zip-top freezer bags (only 1 1-gallon bag needed if you are looking to freeze only half).
- Seal and lay each bag flat.
- Stack bags of chili in freezer.
- Freeze up to 1 month.
- Thaw 1 bag of frozen chili overnight in refrigerator (or defrost in microwave).
- Pour thawed chili into a 9-inch square baking dish.
- Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape.
- Microwave at HIGH 6-7 minutes or until bubbly (stirring once after 3 1/2 min mark).
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Ingredients
Meat
One of the key ingredients in this recipe is the meat. Al's Big Batch Chili recipe typically calls for ground beef or ground turkey, but other meats like sausage, pork, or chicken could also be used. The choice of meat largely depends on personal preference.Beans
Beans are another essential ingredient in this chili recipe. The most common type of beans used are kidney beans, although pinto beans or black beans could also be used.Tomatoes
Tomatoes form the base of the chili, providing a rich and tangy flavor. Canned tomatoes are typically used in this recipe, but fresh tomatoes could also be used.Spices
A combination of spices is used to give the chili its characteristic flavor. The most common spices used include chili powder, cumin, paprika, and oregano. Other spices like garlic powder or onion powder could also be added to enhance the flavor.Liquid
Lastly, a liquid is needed to bring all the ingredients together. Beef broth, chicken broth, or tomato sauce could be used for this purpose. The amount of liquid used would depend on how thick or thin the chili is desired to be.Preparation
The preparation of Al's Big Batch Chili recipe is relatively simple and can be completed in a few steps.Browning the Meat
To start, the meat is browned in a large pot or Dutch oven over medium-high heat until it is fully cooked. The meat is then removed from the pot and set aside.Sautéing the Vegetables
Next, diced onions, garlic, and bell peppers are sautéed in the same pot until they are softened. This step adds flavor and depth to the chili.Adding the Tomatoes and Spices
After the vegetables are cooked, canned tomatoes and a combination of spices are added to the pot. The spices are sautéed with the tomatoes until they are fragrant.Adding the Beans and Liquid
Next, the beans and liquid are added to the pot. The liquid is added gradually until the desired consistency is achieved. The chili is then brought to a simmer and cooked for about 30 minutes to an hour to allow the flavors to meld together.Variations
One of the best things about Al's Big Batch Chili recipe is that it is highly customizable. Here are some variations that could be made to suit different tastes:Vegetarian Chili
For vegetarians or those who prefer a meatless option, the meat could be substituted with extra beans or textured vegetable protein (TVP). TVP is a soy-based meat substitute that is high in protein and low in fat.Spicy Chili
For those who prefer their chili to be spicy, additional spices like cayenne pepper or hot sauce could be added to the recipe. Diced chili peppers could also be added to give the chili an extra kick.White Chicken Chili
For something different, Al's Big Batch Chili recipe could be adapted to make a white chicken chili. This variation uses white beans instead of kidney beans and chicken instead of ground beef. The chili is seasoned with cumin, oregano, and chili powder, but with a milder flavor profile than the traditional chili.Conclusion
In conclusion, Al's Big Batch Chili recipe is a versatile and delicious recipe that is perfect for feeding a large crowd. The recipe is highly customizable, allowing for different variations to suit different tastes. Whether it's spicy, vegetarian, or even a white chicken chili, Al's Big Batch Chili is sure to be a crowd-pleaser.Chili has been a favorite dish that is enjoyed all around the world. It is a versatile dish that can be enjoyed as a snack or main course. Preparing chili in large batches not only saves time but also ensures that you always have some on hand. However, making big batch chili recipes can be a bit complicated, and there are some tips that you need to keep in mind to make it perfect.
Tip #1: Choose the Right Meat
The choice of meat is crucial when making big batch chili recipes. It is recommended to use the meat that has a high-fat content such as beef or pork. The fat in the meat adds flavor to the chili and makes it tender. Lean meat is not recommended as it tends to become tough when cooked for an extended period.
Tip #2: Use Fresh Ingredients
Using fresh ingredients is key when making big batch chili. Fresh ingredients add flavor and aroma to the dish. It is recommended to use fresh vegetables, such as onions, garlic, and bell peppers. Using canned vegetables may work, but they have preservatives that can alter the taste of the dish.
Tip #3: Spice It Up
Chili is incomplete without spices. The spices add flavor and heat to the dish. You can use a mix of spices, such as chili powder, cumin, oregano, and paprika, to create a flavor that is unique to your recipe. It is recommended to taste the chili as it cooks and adjust the seasoning, as necessary.
Tip #4: Cook the Meat First
Before adding any other ingredient, it is essential to cook the meat first. Cooking the meat separately allows it to brown, which adds flavor to the dish. Furthermore, cooking the meat first also helps to reduce the amount of fat in the chili.
Tip #5: Add Liquid
Adding liquid to the chili is essential. The liquid helps to keep the meat and vegetables moist and also ensures that they are cooked evenly. You can add chicken or beef broth, tomato sauce, or water to the chili. You can also add beer or red wine for added flavor.
Tip #6: Simmer Slowly
The key to making delicious chili is to simmer it slowly. Simmering allows the flavors to blend and develop, making the dish more flavorful. It is recommended to simmer the chili for at least two hours, but you can simmer it for several hours to intensify the flavor.
Tip #7: Let It Rest
After simmering the chili, it is recommended to let it rest for at least 30 minutes to an hour. Letting the chili rest allows the flavors to meld, and the meat to become more tender. Furthermore, it makes it easier to remove any excess fat that may have risen to the top of the dish.
Tip #8: Store It Properly
Properly storing big batch chili is crucial. It is recommended to let the chili cool before storing it in an airtight container. You can store it in the refrigerator for up to four days or in the freezer for up to six months.
Tip #9: Reheat It Correctly
When reheating the chili, it is essential to do it properly to ensure that all the ingredients are evenly heated. You can reheat the chili in a pot over low heat or in the microwave. If you have frozen the chili, it is recommended to thaw it first before reheating.
Conclusion
Making big batch chili recipes can be a bit complicated, but with these tips, you will be able to make the perfect chili every time. Remember to choose the right meat, use fresh ingredients, spice it up, cook the meat first, add liquid, simmer slowly, let it rest, store it properly, and reheat it correctly. With these tips, you can make a delicious and flavorful chili that will be loved by everyone.