Best Big Batch Chili Recipes

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BIG-BATCH TURKEY CHILI



Big-Batch Turkey Chili image

Pull out your biggest pot and get ready to make a mess of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 13

2 large yellow onions, chopped
10 cloves garlic, chopped
3 tablespoons chili powder
1 tablespoon dried oregano
Kosher salt
1/4 cup tomato paste
3/4 cup olive oil
3 chipotle chiles in adobo sauce, coarsely chopped, with 3 tablespoons sauce
4 pounds ground turkey
Four 12-ounce Mexican lager-style beers
Two 28-ounce cans whole peeled tomatoes, with their juices
Four 15-ounce cans kidney beans, rinsed and strained
Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese and/or tortilla chips

Steps:

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.
  • Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
  • To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.

JIM'S BIG BATCH SLOW COOKER CHILI



Jim's Big Batch Slow Cooker Chili image

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

3 lbs 80% lean ground beef (or three pounds ground chuck same %)
1 lb ground sausage (Jimmy Dean or other brand HOT)
1 medium onion, finely chopped (I normally use an 8 oz white onion)
1 (1 1/2 ounce) packet chili seasoning mix (McCormick Chili Seasoning Mix for Slow Cookers)
4 garlic cloves, pressed
1 (29 ounce) can tomato sauce (Hunt's, or you may use 2 15 oz. cans as the extra ounce shouldn't make much of a difference)
2 (6 ounce) cans tomato paste (Hunt's, trick open both ends of can and shake out)
2 (16 ounce) cans light red kidney beans (Bush's Best Light Red, RINSE and DRAIN in cold water before using)
1 (14 1/2 ounce) can chicken broth (or measure 14.5 oz. from a box)
1 (12 ounce) bottle medium-heft beer (such as a Pale Ale)
1 tablespoon ground oregano
1/2 teaspoon paprika (or use McCormick ground ancho chili powder instead to add some heat)
1 teaspoon kosher salt (or substitute same amount of common iodized table salt)
3/4 teaspoon fresh ground black pepper
1/4 teaspoon allspice
2 bay leaves

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).

AL'S BIG BATCH CHILI



Al's Big Batch Chili image

Make and share this Al's Big Batch Chili recipe from Food.com.

Provided by dianeporto

Categories     One Dish Meal

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs extra lean ground beef
1 chopped onion
4 stalks chopped celery
2 whole chopped green peppers
1 (28 ounce) can crushed tomatoes in puree
4 (15 ounce) cans kidney beans
1 lb mushroom, sliced
8 cups water

Steps:

  • Brown ground beef in a skillet, drain fat off.
  • In a 5 quart pot, saute onion, celery, and green pepper until tender.
  • Add ground beef back in pot and add tomatoes with puree. Add water.
  • Add seasonings chili pepper and garlic power, onion power, salt and pepper.
  • Cook 2 hours until heated though.
  • Add mushrooms and kidney beans the last 30 minutes of cooking and heat though. Serve.
  • Notes: You can add hot peppers to the chili if you want to, he does. You can also add crushed tomatoes without puree, it will be more like a soup. My husband just uses crushed tomatoes with juice. This above is more thicker but still good.

CHILI, KID FRIENDLY, BIG BATCH



Chili, Kid Friendly, Big Batch image

Here is the recipe I use where I work, the kids love it. Even though I make 16 liters it is all gone. I also use it for Chili Dogs and Indian Tacos. I have also made this at home using my roaster oven. I froze the extras in foil pans. Finally got around to measuring my spices so you know about how much to put in.

Provided by tasb395

Categories     Beans

Time 30m

Yield 16 liters

Number Of Ingredients 12

5 lbs ground beef
8 sweet bell peppers, various colors, diced
8 celery ribs, chopped
4 onions, diced
2 (100 ounce) cans kidney beans
2 (100 ounce) cans tomato sauce
1 (100 ounce) can diced tomatoes
1/4 cup minced garlic, I use jarred
1 cup beef bouillon powder (to taste)
2 cups chili powder (to taste)
1/4 cup dried basil
2 tablespoons dried thyme

Steps:

  • Cook hamburger with peppers, celery and onions. Once hamburger is cooked put into colander and rinse off with hot water to remove fat.
  • Put meat mixture into the pot again, add remaining ingredients.
  • Bring to a simmer and cook until vegetables are soft.
  • Note: If you want you can add 4 bay leaves also. Can use a mixture of beans also.
  • Freezes beautifully.

Nutrition Facts : Calories 838.1, Fat 27.4, SaturatedFat 9.3, Cholesterol 96.4, Sodium 3660.4, Carbohydrate 105, Fiber 30.6, Sugar 32.5, Protein 54.1

BIG-BATCH VEGETARIAN LENTIL CHILI



BIG-BATCH VEGETARIAN LENTIL CHILI image

Categories     Bean

Yield 6 servings 6 (about 1-1/2-cup)

Number Of Ingredients 13

4 14 1/2 ounce can diced tomatoes, undrained
2 15 ounce can red kidney beans, rinsed and drained
3 cups water
1 12 ounce package frozen chopped green peppers
1 12 ounce package frozen chopped onions
2 cups dry red lentils, rinsed and drained
1/4 cup chili powder
2 tablespoons garlic powder
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
1/8 teaspoon ground black pepper
2 cups shredded cheddar cheese (8 ounces)
Tortilla chips (optional)

Steps:

  • 1. In an 8-quart Dutch oven combine diced tomatoes, beans, the water, green peppers, onions, dry lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. 2. Stir in tomato sauce, tomato paste, and black pepper; heat through. Serve with shredded cheese and tortilla chips. Store leftovers, covered, in the refrigerator for up to 3 days. Or freeze leftover chili.*

BIG BATCH CHILI



Big Batch Chili image

Number Of Ingredients 16

4 pounds Ground chuck, cooked in a skillet and drained
2 onion, chopped
1 Green bell pepper, chopped
2 cloves Garlic, minced
3 cans 14 1/2 ounces diced tomatoes
4 cans 8-oz tomato sauce
6 ounces Tomato paste
1/4 cup Chili powder
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Ground red pepper
1 Bay leaf
1 cup Water
2 cans 16-oz red kidney beans, rinsed and drained

Steps:

  • Place browned meat and next 14 ingredients in a 6 qt. slow cooker.
  • Cook, covered, at high 5-6 hours or at low 6-8 hours.
  • Add beans during last hour.
  • Remove and discard bay leaf.
  • Serve with toppings: sour cream, chopped green onions, shredded cheddar cheese, black olives

BIG-BATCH TURKEY CHILI



Big-Batch Turkey Chili image

Number Of Ingredients 0

Steps:

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 509

BIG-BATCH CHILI



Big-Batch Chili image

This top-rated slow-cooker chili is a tasty crowd-pleaser, perfect for tailgating, Super Bowl parties, and other cool weather gatherings.

Provided by @MakeItYours

Number Of Ingredients 16

4 pounds ground chuck
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
3 (14 1/2-ounce) cans diced tomatoes, undrained
4 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1/4 cup chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1 bay leaf
2 (16-ounce) cans light red kidney beans, rinsed and drained (optional)
Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced ripe black olives

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 6-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.To freeze: Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw 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 to 7 minutes or until bubbly, stirring after 3 1/2 minutes.

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