Large Group Chili
Ingredients
- 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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
939
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).