This Classic Chili for a crowd recipe is perfect for game day, big family dinners or gatherings. I like to make a big pot of chili and freeze the leftovers for a quick meal later.
Making Classic Chili for a Crowd
The crisp days of fall are almost here and Halloween is around the corner. I love Halloween and my classic chili recipe is a big part of it.
My kids are a bit beyond trick or treating. To be perfectly honest, I was never thrilled about those plastic masks and the jog from house to house to fill up a pillow case to the brim with candy. Several years ago we started a tradition of making chili for a crowd and serving it to our neighbors along with grilled hot dogs in our driveway. Sometimes I make Candy Corn Cupcakes too. Everyone in the neighborhood stops by and we even get a few vegetarians that sneak a hot dog in that day.
When Halloween falls on a Saturday, the festivities go on a little longer. After the candy is given out there might be some pumpkin beer or spiked cider involved in the celebration for the adults only, of course. A big pot of chili goes great with beer and on hot dogs.
I try different kinds of beans every time I make it. It all depends on what I have in the pantry. I have used white beans, pinto beans, black beans and red kidney beans. They are all good. And if you don’t like beans, I make a low carb chili that leaves the beans out.
You can easily double or triple this classic chili recipe and the leftovers freeze well. It’s always nice to pull some frozen chili out of the freezer on a busy night. Whether you are making chili for 20 people or 6, this recipe is great because you can have extra for another meal.
This chili can be used in tacos or served over rice. I like to have a big bowl with a slice or two of cheesy beer bread. It’s also great to scoop up with tortilla chips. I also love topping hot dogs cooked in the air fryer with it for the easiest weeknight dinner. Chili is the best comfort food
Ingredients
- 3 TBS olive oil
- 3 pounds lean ground beef
- 1 large red bell pepper seeded and chopped
- 1 large green bell pepper seeded and chopped
- 1 ½ cups finely chopped onion
- 5 jalapeno peppers seeded and minced
- 3 cans 15 oz beans, rinsed and drained (you can use your favorite)
- ½ cup fresh chopped cilantro
- 6 cups pureed fresh tomatoes or canned crushed tomatoes can be used
- 2 TBS chili powder
- 1 TBS ground cumin powder
- 2 TBS sugar
- salt and cayenne pepper to taste
- hot sauce fresh chopped cilantro and shredded cheddar cheese for garnishing and serving
Instructions
- In a large Dutch oven sauce pan, heat olive oil to medium high heat. Add ground beef. Cook until the meat is no longer pink. Drain any extra grease.
- Add peppers, onions and jalapeno peppers. Cook on low until vegetables are wilted. Add beans, cilantro, tomatoes, chili powder, cumin and sugar. Cook on low for 1 ½ hours while stirring occasionally. If chili gets too thick a little water can be added to thin out.
- Add salt and pepper to taste. Serve with hot sauce and garnish with cilantro and cheese if desired.
Nutrition
Calories: 158kcal | Carbohydrates: 7g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 70mg | Potassium: 530mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1228IU | Vitamin C: 30mg | Calcium: 26mg | Iron: 3mg