Feed A Crowd Chunky Beef Chilli Recipes

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FEED-A-CROWD CHUNKY BEEF CHILLI



Feed-a-crowd chunky beef chilli image

The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat

Provided by Katy Greenwood

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 17

50g dried Mexican chillies , soaked in boiling water for 1-2 hrs
4 garlic cloves , roughly chopped
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1 ½kg chuck steak , beef shin or ox cheek
2 large red onions , chopped
2 x 400g cans chopped tomatoes
2 cinnamon sticks
2 red peppers , deseeded and roughly chopped
25g dark chocolate , chopped
1 tbsp brown sugar
240g can kidney beans , drained and rinsed
240g can black beans , drained and rinsed
zest and juice 1 lime
handful coriander leaves

Steps:

  • Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
  • Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
  • Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
  • Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.

Nutrition Facts : Calories 445 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium

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

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.

CHUNKY BEEF CHILI



Chunky Beef Chili image

This is from Art Smith's cookbook, "Kitchenlife." Great chili, and I highly recommend the book. This chili freezes beautifully - one recipe fills two gallon size freezer bags.

Provided by Cindy Starke

Categories     Meat

Time 3h45m

Yield 10-12 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
6 lbs beef chuck, cut into 1 . 5 inch cubes
salt and pepper
2 medium onions, chopped
2 green peppers, chopped
2 jalapenos, finely chopped
6 garlic cloves, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can reduced-sodium beef broth
1 (12 ounce) bottle lager beer
4 cups canned pinto beans (optional) or 4 cups canned kidney beans (optional)
1/4 cup yellow cornmeal
1 ounce unsweetened chocolate, finely chopped

Steps:

  • Heat the oil in a large dutch oven over high heat. Season beef with salt and pepper and brown beef in batches, without crowding pot. Transfer browned beef to bowl or platter.
  • Add onions, green peppers and jalapenos to pot and cook, stirring often, until soft, about 5 minutes.
  • Add garlic to pot and cook veggies one minute more.
  • Sprinkle veggies with chili powder, cumin and oregeno. Stir weel.
  • Return beef and any juices to pot. Stir in tomatoes with their juice, broth and beer.
  • Bring to a boil. Reduce heat to medium-low and cover pot. Simmer until meat is tender, about 2 hours.
  • Remove from heat and let cool a few minutes. Skim off surface fat. Stir in cooked beans, if desired.
  • Remove one cup of chili liquid and mix well with cornmeal. Stir the cornmeal paste into pot along with chocolate. Cook until thickens slightly, about 5 more minutes.
  • Serve with sour cream, shredded cheddar and chopped green onions, if desired.

Nutrition Facts : Calories 793.8, Fat 58.1, SaturatedFat 22.9, Cholesterol 187.8, Sodium 270.9, Carbohydrate 12.4, Fiber 2.8, Sugar 3.3, Protein 52

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

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