Brendas Chili For A Crowd Recipes

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Chilli for a crowd image

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

400g dried black beans or red kidney beans, or 3 x 400g cans black beans or red kidney beans
4 tbsp olive oil
900g minced pork
900g coarsely minced beef
250g rashers rindless smoked streaky bacon
6 large onions, finely chopped
4 large garlic cloves, finely chopped
1 celery heart, chopped
3 bay leaves
3 large unwaxed lemons
4 tbsp Mexican chilli powder (see tip) or mild chilli powder
1 tbsp ground cumin
2 tbsp dried oregano
3 tbsp tomato purée
2 x 400g cans chopped tomatoes
300ml red wine
300ml beef or chicken stock
600ml soured cream
small bunch chives
5 ripe but firm avocados
2 red bird's-eye chillies, deseeded and finely chopped
4 small red onions, finely chopped
2 large garlic cloves
4 limes
4 tbsp chopped coriander, plus sprigs to garnish (optional)
750ml boiling water
juice 1 lemon
1 tbsp olive oil
500g couscous
2 x 225g bags corn chips
250g extra-mature cheddar, grated


  • 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


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 Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 16

Number Of Ingredients 10

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


  • 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 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

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


  • 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.


Brenda's Red, White, and Black Chili image

For years, I made chili from one of those packaged mixes until my favorite one disappeared from the grocery shelf. This recipe is the result of trial and error using whatever I had on hand. The result is a no-fuss chili that's easy enough to do any night of the week. Serve with a dollop of sour cream, chopped onions, and shredded cheese, with bread sticks and corn chips on the side.

Provided by Brenda Bell

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 ½ pounds ground beef, or more to taste
1 (12 fluid ounce) can or bottle dark beer
1 (28 ounce) can crushed tomatoes with basil
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons gochujang (Korean hot pepper paste)
2 (15.5 ounce) cans cannellini beans, drained
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
salt to taste


  • Heat a 4-quart Dutch oven over medium-high heat. Add beef and cook until well browned, dry, and crumbly, 5 to 7 minutes. Pour in beer, scraping up all the browned bits from the bottom of the pan. Stir in crushed tomatoes, diced tomatoes, and gochujang. Add cannellini beans, chili powder, cumin, oregano, and thyme. Stir until well combined.
  • Reduce heat to low and simmer until flavors come together, 60 to 90 minutes. Season with salt during the last 5 or 10 minutes.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 40.7 g, Cholesterol 68 mg, Fat 18.5 g, Fiber 10.8 g, Protein 27.5 g, SaturatedFat 6.7 g, Sodium 741.6 mg, Sugar 3.1 g


Big Pot Chili for a Crowd image

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

2 large onions, chopped
1 large green pepper, chopped
4 teaspoons bacon grease (or veg oil)
2 lbs ground beef
2 (30 ounce) cans chili beans
2 quarts tomatoes
2 quarts tomato juice
1 (16 ounce) can tomato sauce
4 -5 teaspoons chili powder (or to your taste)
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons salt (or to your taste)
1 teaspoon pepper
1/2 teaspoon red pepper flakes


  • 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



Categories     Soup/Stew     Bean     Beef     Kid-Friendly     Quick & Easy     Simmer

Yield 8-10 people

Number Of Ingredients 13

1 tablespoon olive oil
2 onions, chopped
2 bell peppers, cut into 1/2 inch pieces
2 cloves garlic, chopped
2 pounds ground beef
1 6-oz can tomato paste
.25 cup chili powder (one whole bottle)
2 teaspoons ground cumin
1 12-oz bottles lager beer
2 19-oz cans kidney beans, rinsed
1 28-oz can diced tomatoes
kosher salt & black pepper
suggested toppings: sour cream, radishes, scallions, avocados, jalapenos, cilantro, cheese, toasted pumpkin seeds


  • 1. Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes. 2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, for 2 minutes. 3. Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with corn bread and toppings as desired.



Categories     Bean

Number Of Ingredients 19

1/2 cup Olive Oil
1 3/4 pound Yellow Onion, chopped
2 pounds Sweet Italian Sausage Meat, removed from casings
8 pounds Beef Chuck, ground
1 1/2 Tablespoons Fresh Ground Pepper
2-12 ounce cans Tomato Paste
3 Tablespoons Garlic, minced
3 ounces Ground Cumin
4 ounces Chili Powder
1/4 cup Dijon Mustard
4 Tablespoons Salt
4 Tablespoons Dried Basil
4 Tablespoons Dried Oregano
5-2 pound 3 ounce cans Italian Plum Tomatoes, drained
1/2 cup Burgundy Wine
1/4 cup Lemon Juice
1/2 cup Fresh Dill, chopped
3-16 ounce cans Kidney Beans, drained
4-5 1/2 ounce cans Pitted Black Olives, drained


  • Heat oil in a very large soup kettle. Add onions, cook over low heat, covered, until translucent, about 10 minutes. Crumble the sausage and ground chuck into the kettle and cook over medium-high heat, stirring often, until meats are well browned. Spoon out as much excess oil as possible. Over low heat stir in black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano. Add drained tomatoes, Burgundy , lemon juice, dill, parsley and drained kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasoning. Add olives, simmer for another 5 minutes to heat through and serve immediately. Note: I use this recipe as a basis for my chili but add a lot more beans and tomatoes. 12 pounds tomatoes, 6 pounds Chili Beans, 6 pounds Kidney Beans; rinsed, and 6 pounds Pinto Beans; rinsed. I adjust the spices to make up for additional beans and tomatoes.


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

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


  • 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.

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