Best Brendas Chili For A Crowd Recipes

CHILI FOR A CROWD

Chili for a Crowd image

Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 16

Number Of Ingredients 10

Ingredients

4 lb lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
3 cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved
1 can (15 oz) tomato sauce
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon salt
16 small round bread loaves
Olive or vegetable oil

Steps:

In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 10 g, TransFat 1 g

CHILI FOR A CROWD

Chili for a Crowd image

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

Categories Dinner Lunch

Time 1h25m

Yield 24 servings (6 quarts).

Number Of Ingredients 17

Ingredients

3 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 ounces each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons ground mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced

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.

BRENDAS CHILI FOR A CROWD.

Brendas Chili for A Crowd. image

I am not a fan of hot (spicy) food. I can handle a little. But this does not have the HEAT that one would expect chili to have. Or should I say you can make it has hot as you want just add more red pepper flakes.. I hope you all enjoy.

Provided by Brenda Redding

Categories Beef

Time 1h45m

Number Of Ingredients 17

Ingredients

2lbs ground chuck
2lbs ground pork
1 gal pinto beans or chili beans
1/2 gal navy beans
2 large can(s) of diced tomatoes
2 can(s) rotel
12 oz cola (coke)
2 can(s) small cans tomato paste
4 Tbsp chili powder
6 Tbsp corn meal
2 tsp cumin
2 tsp dried oregano leaves crushed
3 tsp garlic powder
1 Tbsp salt
1 tsp pepper
1/2 tsp red pepper flakes
2 large onions peeled and diced

Steps:

1. Cook together ground chuck and ground pork with diced onions until meat is no longer pink. In a very large stock pot add all other ingredients and bring to a boil. Strain the fat off of the cooked meat and add to your beans. Simmer on low for about an hour stirring to make sure it is not sticking to the bottom of pot. Taste before serving because you may need to add more salt.
2. Top with all your favorite toppings and enjoy.