Chili For A Crowd Silver Palate Recipes

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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.

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

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

SILVER PALATE CHILI FOR A CROWD RECIPE - (4/5)



Silver Palate Chili For A Crowd Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 pound yellow onions coarsely chopped
1 pound sweet Italian sausage removed from casings
4 pounds beef chuck ground
1 can tomato paste - (12 oz)
1 1/2 tablespoons minced garlic
1/3 cup ground cumin
1/2 cup chili powder
1/4 cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1 1/2 tablespoons salt or to taste
1 1/2 tablespoons freshly-ground black pepper
3 cans Italian plum tomatoes - (28 oz ea) drained
1/4 cup dry red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 cans dark-red kidney beans - (16 oz ea) drained
2 cans pitted black olives - (5 1/2 oz ea) drained

Steps:

  • Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. This recipe yields 20 servings. Per serving: 260 calories, 19g carbohydrate, 26g protein, 10g fat, 55mg cholesterol.

CHILI FOR A CROWD - SILVER PALATE COOKBOOK



CHILI FOR A CROWD - SILVER PALATE COOKBOOK image

Categories     Soup/Stew     Beef

Yield 20 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 pound yellow onions coarsely chopped
1 pound sweet Italian sausage removed from casings
4 pounds beef chuck ground
1 can tomato paste - (12 oz)
1½ tablespoons minced garlic
⅓ cup ground cumin
½ cup chili powder
¼ cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1½ tablespoons salt or to taste
1½ tablespoons freshly-ground black pepper
3 cans Italian plum tomatoes - (28 oz ea) drained
¼ cup dry red wine
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
¼ cup chopped parsley
2 cans dark-red kidney beans - (16 oz ea) drained
2 cans pitted black olives - (5½ oz ea) drained (optional)

Steps:

  • Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. This recipe yields 20 servings. Per serving: 260 calories, 19g carbohydrate, 26g protein, 10g fat, 55mg cholesterol.

CHILI FOR A CROWD-SILVER PALATE



CHILI FOR A CROWD-SILVER PALATE image

Categories     Beef     Dinner

Yield 20

Number Of Ingredients 21

Ingredients
2 tablespoons extra-virgin olive oil
1 pound yellow onions coarsely chopped
1 pound sweet Italian sausage removed from casings
4 pounds beef chuck ground
1 can tomato paste - (12 oz)
1½ tablespoons minced garlic
⅓ cup ground cumin
½ cup chili powder
¼ cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1½ tablespoons salt or to taste
1½ tablespoons freshly-ground black pepper
3 cans Italian plum tomatoes - (28 oz ea) drained
¼ cup dry red wine
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
¼ cup chopped parsley
2 cans dark-red kidney beans - (16 oz ea) drained
2 cans pitted black olives - (5½ oz ea) drained

Steps:

  • Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. This recipe yields 20 servings. Per serving: 260 calories, 19g carbohydrate, 26g protein, 10g fat, 55mg cholesterol.

SILVER PALATE JALAPENO CHILI



Silver Palate Jalapeno Chili image

From the famous Silver Palate caterers. Great one-dish party fare. Serve with crusty bread and a hearty red wine. (Can be prepared 2 days ahead and refrigerated. Just reheat before serving.)

Provided by JackieOhNo

Categories     Pork

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 25

1 lb hot Italian sausage, cut into 1-inch pieces
1 lb sweet Italian sausage, cut into 1-inch pieces
1/4 cup water
1/4 cup olive oil
1/2 lb onion, coarsely chopped
3 tablespoons minced garlic
2 lbs ground chuck
3/4 lb green bell pepper, coarsely choppd
3/4 lb red bell pepper, chopped
1/3-1/2 lb green jalapeno, seeded and cut into 1/8-inch dice
3 (36 ounce) cans Italian plum tomatoes, drained
1 cup dry red wine
2 tablespoons tomato paste
1 cup minced fresh parsley
6 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons dried oregano, crumbled
1 tablespoon dried basil, crumbled
1 tablespoon salt
2 teaspoons fresh ground pepper
1 1/2 teaspoons fennel seeds
2 lbs fresh Italian plum tomatoes, quartered
grated monterey jack cheese or grated cheddar cheese
sour cream
sliced green onion

Steps:

  • Combine sausages and water in heavy large skillet over medium heat. Cook until sausages are brown, stirring frequently, about 10 minutes. Transfer sausages to paper towels and drain.
  • Heat oil in heavy Dutch oven over low heat. Add onions and garlic. Cook until translucent, stirring occasionally, about 7 minutes.
  • Increase heat to medium. Add ground chuck and cook until well browned, mashing with fork and stirring frequently.
  • Add sausage, bell peppers and chilies. Cook until peppers are wilted, stirring frequently, about 10 minutes.
  • Mix in canned tomatoes, wine and tomato paste. Stir in herbs and spices. Simmer 10 minutes, stirring frequently.
  • Add fresh tomatoes and cook 10 minutes. Tip pan and degrease.
  • Spoon into bowls.
  • Pass cheeses, sour cream, and onions separately.

Nutrition Facts : Calories 792.2, Fat 49.2, SaturatedFat 16.4, Cholesterol 127.6, Sodium 2115.6, Carbohydrate 39.6, Fiber 12.2, Sugar 19.6, Protein 47.4

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