BIG-BATCH TURKEY CHILI
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
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.
CHILI FOR A CROWD
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
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
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.
LARGE GROUP CHILI
This is a simple chili recipe, one that I have adapted to fit a large group. I volunteer for my local church and cook to feed newcomers each month. I never know how many people that there will be so I always shoot to feed around 80 people. This is what I make for those cold months. I serve it with crackers, cheese, and chopped onions. So if you need to cook for a large group, or just love chili, then enjoy this one. This chili is made to be good for all so it has just the right amount of spice and flavor without going overboard. Hope you find this a great way to pleas a hungry crowd.
Provided by Chef Captain Kirk
Categories Meat
Time 3h30m
Yield 70 8 oz Portions
Number Of Ingredients 22
Steps:
- In a large pot put in all of the ground beef.
- Then fill with water to cover the beef.
- Bring the beef to a boil then reduce to a simmer. It is best that you stir it when you fist put it on the heat so the ground beef breaks up.
- Stir occasionally till all of the meat is cooked. It will take about 35 minutes to brown all of the beef.
- When the ground beef is simmering, chop the onion, green pepper, and celery. Make sure to stir the beef as you go.
- When meat is done, use a strainer to drain the meat.
- Leaving the meat to strain, finish chopping the vegetables.
- Add the vegetables to your chili pot with the vegetable oil. Sweat the vegetables in the oil till they soften.
- Once the vegetables are softened then add the ground beef. Then mix them together and turn off the heat.
- Add the rest of the ingredients to the chili pot with the heat off (I do this because I transport it after this step). Mix all the ingredients together and transport the chili pot to the final location.
- Then put back on heat. Bring it to a slow simmer (mixing occasionally). Let simmer for around 2 hours and serve.
Nutrition Facts : Calories 241.5, Fat 13.2, SaturatedFat 4.8, Cholesterol 52.9, Sodium 608.8, Carbohydrate 14, Fiber 3.7, Sugar 5.4, Protein 17.9
CHILLI FOR A CROWD
Make a big batch of Mexican chilli con carne to keep hungry guests happy - this recipe serves 12-14
Provided by Lindsey Bareham
Categories Dinner, Main course
Time 3h30m
Yield Serves 12-14
Number Of Ingredients 31
Steps:
- If using dried beans and not freezing the chilli, rinse and pick over the beans, then soak them overnight in plenty of water. Rinse again, and tip into a large pan with enough water to cover by 5cm and bring to the boil. Boil briskly for 10 mins, then turn down the heat and simmer gently for 30 mins or until tender. Drain and set aside.
- Heat the olive oil in a large, heavy-based lidded pan and brown the pork, then the beef, in 4 batches, scooping into a bowl as you go. Slice the bacon into strips. Add to the empty pan and cook gently to begin with, raising the heat as the bacon crisps. Scoop the bacon out of the pan, stir in the onions, garlic, celery and the bay leaves, and cook, stirring occasionally, until the onions are soft but hardly coloured - about 20 mins.
- Quarter the lemons lengthways, cut out the pithy core and remove the seeds. Chop into very small pieces, each with a bit of peel. Stir the chilli powder, cumin and oregano into the onions and stir-fry for a couple of mins, then return the meat, adding the tomato purée, chopped tomatoes, lemon, wine and stock. Stir as the dish heats up, then simmer, covered, for 1 hr 30 mins. Taste and adjust the seasoning. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
- Add the beans to the pan - if you're using canned beans, rinse them first. Cook, uncovered, for a further 30 mins. Can be cooled at this stage and kept covered in the fridge for 24 hrs.
- Tip the soured cream into a bowl, snip the chives into small pieces then scatter them over the soured cream, cover and refrigerate until serving.
- To make the guacamole, halve the avocados lengthways, remove the stone and use a fork to mash the flesh into its shell. Scoop out into a bowl, mashing further if necessary (I like it lumpy). Add the chillies, onions and the garlic crushed to a paste with a little salt. Squeeze over the juice of 3 limes, season with black pepper and add the chopped coriander. Mix, adding extra lime juice to taste. Cover with cling film, allowing it to touch the surface. Chill until required.
- To prepare the couscous, boil the kettle and measure 750ml water into a mixing bowl. Add the lemon juice, olive oil and couscous. Stir, cover with cling film and leave to soak for 30 mins, then fluff up with a fork.
- Prepare the corn chips up to 1 hr before serving. Spread the chips on baking sheets, scatter over the cheese and place under a hot grill for 2-4 mins until molten and crusty. Transfer to a serving bowl. Serve with the chilli, couscous, guacamole, soured cream and chives and some coriander leaves sprinkled over the top, if you like.
Nutrition Facts : Calories 548 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
BIG POT CHILI FOR A CROWD
I whip up this great chili to feed a lot of people. But if you DO have any leftover, it freezes nicely, and will keep in the freezer for 3 months.
Provided by MizzNezz
Categories Beans
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In large soup pot, saute onions and green pepper in bacon grease.
- Add ground beef and cook and stir until no longer pink.
- Add all remaining ingredients.
- Bring to a boil, stirring occ.
- Simmer for 1 hour, stirring occ.
Nutrition Facts : Calories 451.2, Fat 14.1, SaturatedFat 5.3, Cholesterol 52.8, Sodium 1172.7, Carbohydrate 54.2, Fiber 10.8, Sugar 8.7, Protein 29.6
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