Chili(15 To 20 Servings)
A hearty, flavorful chili packed with ground beef, fresh vegetables, and spices, perfect for satisfying a crowd and enjoyed by meat lovers and spice enthusiasts alike.
Ingredients
- 7 lb. ground beef
- 2 c. chopped onion ⓘ
- 1/2 c. chopped parsley (fresh) ⓘ
- 8 cloves garlic, chopped ⓘ
- 1 c. chopped green pepper
- 2 lb. chili brick (Rosarita, etc.) ⓘ
- 2 pkg. powdered chili mix ⓘ
- 1/4 c. chili powder (if taste desires) ⓘ
- 6 (16 oz.) cans tomato sauce (2 with herbs and spices) ⓘ
- salt and pepper to taste ⓘ
- 2 or 3 large cans pinto or kidney beans (optional) ⓘ
Instructions
- Brown the ground beef until it is no longer red.
- Pour off excess fat.
- Add the chopped onion, chopped parsley, chopped garlic, chopped green pepper, and chili brick to the beef.
- Let simmer for about 20 minutes, stirring often. Add powdered chili mix.
- Let simmer for about 10 minutes more, stirring often.
- Add tomato sauce and cook slowly for an additional 30 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of cumin or smoked paprika. If you're short on time, use pre-diced vegetables or frozen onion and bell pepper. For a vegetarian option, substitute the ground beef with lentils or a meat alternative. Adjust the spiciness by choosing mild or hot chili bricks and powder according to your taste preference.
Serving Suggestions
Serve the chili warm, garnished with shredded cheese, sour cream, or fresh cilantro for added flavor. It pairs beautifully with cornbread or tortilla chips for a delightful crunch. Consider serving it alongside a fresh salad or with a side of rice for a complete meal. This dish is perfect for gatherings or game day.
Storage & Reheating
Allow the chili to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chili(15 To 20 Servings) contains roughly 218 calories, with 20g protein, 26g carbohydrates, and 8g fat. It is an excellent source of iron (146% of the Daily Value), vitamin C (83% of the Daily Value), and potassium (66% of the Daily Value). Note that it is relatively high in sodium, at 934mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this chili?
Absolutely! Feel free to mix and match beans according to your preference. Pinto, kidney, or black beans all work well. You can also use canned beans for convenience; just rinse them before adding to the chili to reduce sodium content.
How can I make this chili spicier?
To add heat, include diced jalapeños or a few dashes of hot sauce when cooking. You can also increase the amount of chili powder or use a spicier chili brick. Just start with a small amount and taste as you go to achieve your desired spice level.
Is it possible to prepare this chili in advance?
Yes, this chili can be made a day ahead! In fact, the flavors often improve after sitting overnight. Simply cook it as directed, let it cool, and store in the refrigerator. Reheat before serving, and enjoy the enhanced taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).