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.
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
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
SILVER PALATE CHILI FOR A CROWD RECIPE - (4/5)
Provided by á-170456
Number Of Ingredients 20
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
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
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
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
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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