Recipe for chili that feeds a crowd

[Lauren]

I'm having a 50th b'day party for Matt (DH) next weekend. He has requested all his favorites, taco dip, wings and chili. :rolleyes:

I'm expecting 25-30 people. Anyone have a good recipe for chili that feeds a crowd? I have a big crockpot which might make it easy.

I plan to make some other apps, potato salad and a green salad dressed up with dried cranberries or pears and gorgonzola. Instead of a cake, we'll have pick-up desserts like cookies, brownies and perhaps an apple crisp.

TIA for your suggestions!

[mcgee]

I've never made it but CookingLight's All-American Chili (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=438689) gets good reviews.

[heavy hedonist]

I'm having a 50th b'day party for Matt (DH) next weekend. He has requested all his favorites, taco dip, wings and chili. :rolleyes:

I'm expecting 25-30 people. Anyone have a good recipe for chili that feeds a crowd? I have a big crockpot which might make it easy.

here's a perfect one from the Silver Palate Cookbook-- to make in a crockpot, I woulddo the first 2 steps as is, then do the rest i the crock for an hour on high or two and a few more on low. it's a long list of ingredients, but it's easy to put together.

CHILI FOR A CROWD 35 to 40 portions

1/2 C olive oil

1 3/4 lbs. yellow onions, coarsely chopped

2 lbs. sweet Italian sausage, removed from casings

8 lbs. ground chuck

1 1/2 Tbsp freshly ground black pepper

2 cans, 12 oz each, tomato paste

3 Tbsp minced fresh garlic

3 oz cuminseed

4 oz plain chili powder

1/2 C dijon mustard

4 Tbsp salt

4 Tbsp dried basil

4 Tbsp dried oregano

6 lbs. canned italian plum tomatoes, drained (about 5 35-oz cans before draining)

1/2 C burgundy/dry red wine

1/4 C lemon juice

1/2 C chopped fresh dill

1/2 C chopped fresh Italian parsley

3 cans, 16 oz each, dark red kidney beans, drained

4 cans, 5 1/2 oz each, pitted black olives, drained

Heat olive oil in a very large soup kettle. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.
Crumble the sausage meat and ground chuck into the kettle and cook over medium-high heat, stirring often, until meats are well-borwned. Spoon out as much excess fat as possible.
Over low heat stir in black pepper, tomato paste, garlic, cuminseed, chili powder, mustard, salt, basil and oregano.
Add drained tomatoes, the wine, lemon juice, dill, parsley and drained beans.
Stir well and simmer for another 15 minutes.
Taste and correct seasoning. Add olives and simmer to heat through.

offer bowls of sour cream, chopped white onion and cheddar to garnish. rice is also a nice side.


**Mari's notes-- you can see, this only benefits from cooking longer and slower. if doing in a crockpot, add the herbs just a little before serving. it's really full-flavored and chunky. I would chop the tomatoes with a wooden spoon a little in the pot.
And you can use whatever size cans make the basic proper measurement of tomatoes, olives, etc. i never find tomatoes in that size can!

from The Silver Palate Cookbook

[peachesncream]

I've had a recipe for Big-Batch Chili (from Southern Living) in my to-try recipes; I've just been waiting for Fall weather. It sounds good, makes a lot, and there are instructions for using the crockpot or stovetop. Here's a link to the recipe (and reviews):

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1023723

I've been using Pensez's Chili Powder (Medium Hot) for a couple of years now, and I haven't had a bad batch of chili since! I think the quality of the chili powder really matters.

[Molli526]

Another vote for CL's All American Chili. It would easily triple.

[Lauren]

Thanks for the great suggestions! It's cold here in New England and I'm sure the chili will go over well! :p

[MinEaston]

Another vote for the all-american chili which makes a LOT, even a single recipe. You could serve cornbread with it, or even rice if you're up to it, and it will "stretch" nicely. Leftovers freeze well. I'm actually heating some for dinner tonight that I found in the bottom of my deep freezer from Sept 2007 :rolleyes:, and it smells fabulous.