Ultimate Chili Recipe for 60 People: Perfect for Large Gatherings

If you’re planning a big event or feeding a crowd, this chili recipe for 60 people is your go-to. It’s hearty, flavorful, and easy to prepare in large quantities. The combination of tender meat, robust spices, and beans makes it a crowd-pleaser that can be made ahead and served warm for any occasion.

Ingredients

• 10 lbs ground beef or ground turkey
• 4 large onions, diced
• 8 cloves garlic, minced
• 6 cans (28 oz each) diced tomatoes
• 4 cans (15 oz each) kidney beans, drained and rinsed
• 4 cans (15 oz each) black beans, drained and rinsed
• 2 cans (6 oz each) tomato paste
• 4 cups beef or vegetable broth
• 4 tablespoons chili powder
• 2 tablespoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions

1. Preheat your large stockpot or commercial-sized slow cooker to medium heat. If using a stockpot, add a tablespoon of oil. Once hot, add the ground meat and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
2. Add the diced onions and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Stir in the chili powder, cumin, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Cook for 1-2 minutes to toast the spices and release their aroma.
4. Add the diced tomatoes (with juices), tomato paste, and broth to the pot. Stir well to combine everything evenly.
5. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for at least 2 hours, stirring occasionally. For deeper flavor, simmer up to 3 hours, adding a bit more broth if the chili thickens too much.
6. About 30 minutes before serving, stir in the drained kidney and black beans. Continue to simmer uncovered if you want a slightly thicker chili, or keep it covered for a more stew-like consistency.
7. Adjust seasoning with salt, pepper, or additional chili powder as needed. Taste and customize the heat level to your preference.
8. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.

Tips

• Use lean ground beef or turkey for a healthier option, but keep some fat in the meat for flavor. You can also substitute with ground chicken or plant-based crumbles.
• If you prefer a spicier chili, increase the red pepper flakes or add chopped fresh jalapeños during cooking.
• For a vegetarian version, omit the meat and add additional beans or vegetables like bell peppers, corn, or zucchini.
• Cook the chili a day ahead to allow flavors to meld. It tastes even better the next day. Store in airtight containers in the fridge for up to 4 days or freeze for longer storage.

Serving Suggestions

Serve this hearty chili with warm cornbread, tortilla chips, or over steamed rice for a complete meal. Offer a variety of toppings to let guests customize their bowls. A side salad with fresh greens and a tangy vinaigrette pairs nicely to balance the richness of the chili.

Variations

• Vegetarian Chili: Replace meat with extra beans, lentils, or diced vegetables like carrots and zucchini. Use vegetable broth and add smoky spices like smoked paprika or chipotle powder for depth.
• White Chicken Chili: Substitute ground beef with shredded cooked chicken, white beans instead of kidney or black beans, and add green chilies for a different flavor profile.
• Vegan Chili: Use plant-based protein crumbles or tofu, ensure all ingredients are vegan-friendly, and skip dairy toppings. Add extra vegetables for texture and nutrition.

Storage and Reheating

Allow the chili to cool completely before storing. In the refrigerator, it keeps well for up to 4 days. To reheat, transfer to a large pot and warm over medium heat, stirring occasionally, until steaming hot—about 10-15 minutes. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat as described.

Frequently Asked Questions

Can I prepare this chili in advance?

Absolutely. This chili benefits from resting overnight, which allows the flavors to deepen. Prepare it a day ahead, store in the fridge, and reheat thoroughly before serving.

How do I keep the chili from becoming too thick or too watery?

If it becomes too thick, add a splash of broth or water and simmer for a few more minutes. If too watery, uncover and simmer for an additional 20-30 minutes to reduce the liquid. Adjust seasoning accordingly.

What’s the best way to make this chili spicier?

Add more red pepper flakes, chopped fresh jalapeños, or a dash of hot sauce during cooking. Taste as you go to control the heat level and avoid overpowering the dish.

Can I use dried beans instead of canned beans?

Yes, but plan ahead. Dried beans need to be soaked overnight and cooked until tender, which adds about 1-2 hours to preparation time. Use about 1.5 cups dried beans per can of cooked beans and adjust cooking time accordingly.

Is it possible to make this chili gluten-free?

Yes. All ingredients listed are naturally gluten-free. Just ensure that canned products do not contain gluten additives and serve with gluten-free toppings like rice or corn chips.

How do I adjust the recipe for a smaller group?

Simply scale down the ingredients proportionally. For example, halve the quantities for 30 servings. Use a smaller pot or divide the ingredients across two pots for easier cooking and stirring.

This chili recipe is a versatile, crowd-pleasing dish perfect for large gatherings, potlucks, or family events. With simple ingredients and straightforward steps, you can serve up a delicious, satisfying meal that everyone will enjoy.

Related

• Coconut Yogurt Zucchini Bread Recipe for Moist, Healthy Baking
• Coconut Yogurt Almond Flour Bread Recipe for Healthy Baking
• Chili Recipe for 30 People: Hearty, Flavorful, and Easy to Make