Chili for a Big Bash

"This is one of the dishes I made for a big crowd that will be partying with us on the Fourth of July. (You can cut the recipe in half or you can freeze for a latter day).I used venison but you can use lean beef. Venison is very lean. I use small cubed pieces of meat as well as ground. Gives it more texture. But its melt in your mouth cubes of meat. It really does melt in your mouth. All the different ingredients blend together to give you a nice spicy almost 5 alarm chili. I used Goya beans which are not to be rinsed. Check your cans most do need a rinse.The picture shown is one serving and topped with grated cheddard cheese, sour cream, and Salsa Verde recipe #84339."
 
Chili for a Big Bash created by Rita1652
Ready In:
3hrs 25mins
Ingredients:
22
Yields:
6 quarts
Serves:
20-30
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ingredients

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directions

  • In a very large pot.
  • I used my 18 quart electric roaster oven (counter top).
  • It`s like a very very large crock pot.
  • Heat to 400 degrees add oil and brown meats.
  • While meat is browning add onions, peppers, garlic and Worcestershire sauce.
  • Continue to cook till all meat is browned stirring often.
  • Add all the rest of the ingredients and lower the temperature to 275 degrees and cook for 2-3 hour till all the flavor meld into a delish chili. Be sure to stir all the while!
  • Check for seasoning.
  • Enjoy over rice or straight.

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  1. Cheyenne C.
    THIS IS WHAT IM REFERRING TOO. IT SAYS GROUND BEET THEN UNDER IT, IT SAYS 2LBS CUBED VENISON OR BEEF?
     
    • Review photo by Cheyenne C.
  2. Cheyenne C.
    OKAY AND THE RECIPE FIRST CALLS FOR 4LB GROUND BEEF BUT THEN UNDER IS SAYS 2 LB BEEF? WHAT DOES THAT MEAN? SORRY WANNA MAKE SURE I COOK IT CORRECT!!!!
     
  3. Cheyenne C.
    if im feeding say 20 people is that good or should i cut recipe in half?
     
  4. Calpernia Lee W.
    Simply Fantastic recipe!! I substituted the beef with ground turkey and turkey sausages. didn't use beer, but will next time. i didn't pay attention to the serving size, so for a family of 3, I made turkey for an army, so in addition to freezing some, i had once for breakfast and 3 days for lunch :-) I think because i used turkey, i'm not sick of it. Will definitely make this again--i'll cut it in half though. lol
     
  5. sarahsmed86
    First off: this is the BEST chili recipe I have EVER made. That’s according to my husband. Just to note :This recipe is fantastic just as it is! I only made modifications because of what I had on hand but it turned out well! I omitted the 2lbs cubed venison/beef because of cost/availability and swapped in an extra 3 Italian sausage links I had previously frozen. YUM! Also I couldn’t find turkey broth so I just used chicken broth. I also added extra water, basically to rinse out the tomato cans. This was useful especially for those of us who used the 18qt roaster. Since the roaster has holes in the lid to release steam we loose some of the water/moisture in cooking vs a crock. This is especially true if the chili is left to stew for A longer period as our was ( about 6 hours). Anywho. Small changes that were not by any means needed as this is SO GOOD. but for those who may benefit from my successful tweaks I hope this is helpful!
     

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