Large Group Chili
- Ready In:
- 3hrs 30mins
70 8 oz Portions
- 12 lbs ground beef
- 4 large onions, Chopped
- 4 medium green peppers, Chopped
- 1 head celery (about 8 Ribs)
- 61 ounces canned kidney beans, Rinsed (4 Cans)
- 56 ounces canned beef broth (4 Cans)
- 106 ounces tomato puree (1 lg Can)
- 64 ounces salsa
- 58 ounces diced tomatoes, Undrained
- 1⁄2 cup Worcestershire sauce
- 1 1⁄2 tablespoons steak sauce
- 2 tablespoons browning sauce
- 1⁄4 cup vegetable oil
- 4 cups water
- 1 cup chili powder (4.5oz)
- 1⁄4 cup dried basil
- 8 teaspoons cumin, Ground
- 4 teaspoons garlic powder
- 4 teaspoons salt, Coarse ground
- 4 teaspoons pepper, Coarse ground
- 1 large onion, Chopped (topping)
- 40 ounces shredded cheddar cheese (topping)
- In a large pot put in all of the ground beef.
- Then fill with water to cover the beef.
- Bring the beef to a boil then reduce to a simmer. It is best that you stir it when you fist put it on the heat so the ground beef breaks up.
- Stir occasionally till all of the meat is cooked. It will take about 35 minutes to brown all of the beef.
- When the ground beef is simmering, chop the onion, green pepper, and celery. Make sure to stir the beef as you go.
- When meat is done, use a strainer to drain the meat.
- Leaving the meat to strain, finish chopping the vegetables.
- Add the vegetables to your chili pot with the vegetable oil. Sweat the vegetables in the oil till they soften.
- Once the vegetables are softened then add the ground beef. Then mix them together and turn off the heat.
- Add the rest of the ingredients to the chili pot with the heat off (I do this because I transport it after this step). Mix all the ingredients together and transport the chili pot to the final location.
- Then put back on heat. Bring it to a slow simmer (mixing occasionally). Let simmer for around 2 hours and serve.
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I tripled this one and added different kinds of beans, my mother and I did it from scratch a couple years ago for one of my motorcycle riding clubs fund raisers. Happy to say it was a success, at the end of the day we only had one pot left that was taken home by our club president and frozen for later. When it's cold out I scale it down for the hubby and kids. It's always a go to on a cold winter day. Thank you for sharing this amazing recipe.