Cheesy Chili For A Crowd Recipes

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CHEESY CHILI FOR A CROWD



Cheesy Chili for a Crowd image

For a potluck or big game night at home, this Cheesy Chili for a Crowd has everything it takes to thrill your crowd.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 12 servings

Number Of Ingredients 10

2 lb. lean ground beef
1 onion, chopped
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
1/2 cup water
3 Tbsp. chili powder
2 tsp. ground cumin
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
4 cups hot cooked wagon wheel pasta

Steps:

  • Brown meat with onions in Dutch oven or stockpot on medium-high heat; drain.
  • Add beans, tomatoes, tomato paste, water and seasonings; mix well. Cover; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.
  • Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently. Stir in pasta.

Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

CHEESY CHILI FOR A CROWD



Cheesy Chili for a Crowd image

Cheesy Chili for a Crowd recipe

Categories     Pasta     Main Dish     Cheese     Chili     Ground Beef     Beans and Grains     Tomatoes

Time 40m

Yield 12

Number Of Ingredients 20

ground beef
onions
tomatoes
red kidney beans
tomato paste
water
chili powder
cumin
sharp cheddar cheese spread
pasta
ground beef
onions
tomatoes
red kidney beans
tomato paste
water
chili powder
cumin
sharp cheddar cheese spread
pasta

Steps:

  • BROWN meat with onion in 4-quart Dutch oven or saucepot on medium-high heat; drain. Reduce heat to medium-low. STIR in tomatoes, beans, tomato paste, water, chili powder and cumin; cover. Simmer 10 minutes or until thoroughly heated. STIR in process cheese sauce until melted. Spoon over pasta.

Nutrition Facts :

CHILLI FOR A CROWD



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

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

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

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

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.

CHEESY CHILI



Cheesy Chili image

My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. -Codie Ray, Tallulah, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 9

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon pepper
2 pounds Velveeta, cubed
Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

Steps:

  • In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

CHILI FOR A CROWD



Chili for a Crowd image

Make and share this Chili for a Crowd recipe from Food.com.

Provided by Chef254198

Categories     Beans

Time 2h30m

Yield 1 1/2 cups per serving, 135 serving(s)

Number Of Ingredients 10

6 (106 ounce) cans kidney beans
6 (106 ounce) cans tomato sauce
3 (106 ounce) cans stewed tomatoes
10 lbs ground beef
10 lbs sausage
1 cup salt
2 1/2 cups sugar
3 1/2 cups chili powder
10 large onions
6 green peppers

Steps:

  • Dice onions & green peppers.
  • Brown ground beef & sausage with onions & green peppers; drain and then keep warm.
  • Heat tomato sauce & tomatoes to a boil.
  • Add chili powder, salt & sugar to the tomato mixture stirring well after addition Return to a boil.
  • Add meat mixture to the tomatoes stirring well after addition
  • Return to a boil.
  • Add beans to chili mixture & heat through stirring regularly.

Nutrition Facts : Calories 381.3, Fat 16.5, SaturatedFat 5.5, Cholesterol 42.3, Sodium 2459.8, Carbohydrate 41.4, Fiber 9.8, Sugar 15.9, Protein 20.2

BEST TURKEY CHILI FOR A CROWD



Best Turkey Chili for a Crowd image

This is my family's favorite turkey chili for a crowd that we serve with freshly baked cornbread, sour cream, and shredded cheeses for a topping. The secret ingredient is the cinnamon that makes this special. We like spicy so be careful adding the cayenne pepper. This is even better the second day.

Provided by gate612

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h

Yield 16

Number Of Ingredients 18

1 tablespoon olive oil
2 pounds ground turkey
1 extra large onion, diced
1 jalapeno pepper, finely chopped
2 tablespoons minced garlic
2 cups chicken broth
2 cups chicken stock
2 (28 ounce) cans fire-roasted diced tomatoes
1 (16 ounce) can kidney beans - rinsed, drained, and mashed
4 tablespoons chili powder
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 ½ teaspoons kosher salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ teaspoon cayenne pepper, or to taste

Steps:

  • Heat oil in a large pot over medium heat. Place turkey into the pot and cook evenly until browned, crumbly, and no longer pink, 5 to 7 minutes. Stir in onion and cook until tender, 5 to 7 minutes. Stir in jalapeno and garlic and cook for 1 minute. Pour broth and stock into the pot.
  • Mix in tomatoes, kidney beans, chili powder, brown sugar, cinnamon, kosher salt, paprika, oregano, cumin, black pepper, and cayenne. Bring to a boil; reduce heat to low, cover, and let simmer for 30 minutes. Serve immediately.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 15.6 g, Cholesterol 43.4 mg, Fat 5.8 g, Fiber 3.9 g, Protein 14.4 g, SaturatedFat 1.3 g, Sodium 848 mg, Sugar 5.4 g

CHEESY GROUND BEEF CHILI FOR A CROWD



Cheesy Ground Beef Chili for a Crowd image

Cooking for a crowd? Go easy on yourself with this simple but perennially popular cheesy ground beef chili. It's ready to serve in less than half an hour.

Provided by My Food and Family

Categories     Home

Time 27m

Yield 16 servings, 1 cup each

Number Of Ingredients 7

2 lb. lean ground beef
1-1/2 qt. (6 cups) water
1 Tbsp. chili powder
1 pkg. (24 oz.) VELVEETA Shells & Cheese Dinner
2 cans (15-1/2 oz. each) kidney beans, rinsed
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) tomato sauce

Steps:

  • Brown meat in large saucepan; drain. Stir in water and chili powder. Bring to boil.
  • Stir in Pasta; cover. Simmer on medium-low heat 12 min. or until pasta is tender. (Do not drain.)
  • Add beans, salsa, tomato sauce and Cheese Sauce; cook and stir until chili is heated through.

Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

CHILI FOR A CROWD



Chili for a Crowd image

Full of flavour with ground beef and smoked kielbasa with kidney and pinto or black beans. If you don't like spicy chili or you want more spicy just adjust the spices.

Provided by Olha7397

Categories     Meat

Time 1h20m

Yield 20-24 serving(s)

Number Of Ingredients 19

3 lbs ground beef
2 (28 ounce) cans diced tomatoes, undrained
4 (15 ounce) cans pinto beans or 4 (15 ounce) cans black beans, rinsed and drained
1 lb smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 (8 ounce) cans 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 dry mustard
2 teaspoons instant coffee granules
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon sage
1/2-1 teaspoon cayenne pepper
1/2-1 teaspoon crushed red pepper flakes
2 garlic cloves, minced

Steps:

  • In an 8 quart kettle or Dutch oven, cook beef over medium heat until beef is no longer pink; drain.
  • Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 20-24 servings (6 quarts).
  • Taste of Home.

Nutrition Facts : Calories 336.3, Fat 15.3, SaturatedFat 5.5, Cholesterol 62, Sodium 937.7, Carbohydrate 29.2, Fiber 6.2, Sugar 12.1, Protein 21.7

CROWD-PLEASING CHILI



Crowd-Pleasing Chili image

A chili that will keep your guests asking for more - ground beef, beans, tomatoes and more come together in a slow cooker - perfect for Mexican cuisine!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 12

Number Of Ingredients 9

2 pounds lean ground beef
2 large onions, chopped (2 cups)
1 can (28 ounces) diced tomatoes, undrained
2 cans (15 ounces each) seasoned tomato sauce for chili
2 cans (15 1/2 ounces each) kidney beans, undrained
2 cans (15 ounces each) spicy chili beans
1 tablespoon honey
1 1/2 teaspoons ground cumin
1 teaspoon chili powder

Steps:

  • Cook beef and onions in 12-inch skillet or 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown; drain.
  • Mix beef mixture and remaining ingredients in 5- to 6-quart slow cooker.
  • Cover and cook on low heat setting 8 to 10 hours or until chili is hot and bubbly. Chili will hold on low heat setting up to 2 hours.

Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 45 mg, Fiber 9 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1015 mg

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