Hosting a large group and craving a hearty, flavorful chili? This recipe is designed to serve 75 people, combining rich spices, tender meat, and a smoky depth that makes it ideal for parties, community events, or big family reunions. Its straightforward preparation and forgiving nature ensure you can focus on enjoying your event while serving a delicious, crowd-pleasing dish.
Ingredients
- Ground beef (or a mix of beef and pork): 15 pounds
- Onions, diced: 6 large (about 3 pounds)
- Bell peppers, diced (preferably a mix of colors): 6 large (about 3 pounds)
- Canned diced tomatoes: 12 (28-ounce) cans
- Tomato sauce: 8 (15-ounce) cans
- Kidney beans, drained and rinsed: 8 (15-ounce) cans
- Black beans, drained and rinsed: 6 (15-ounce) cans
- Garlic cloves, minced: 24 cloves (~1.5 cups)
- Chili powder: 1 1/2 cups
- Cumin: 1 cup
- Paprika: 1/2 cup
- Oregano (dried): 1/4 cup
- Salt: 3 tablespoons (adjust to taste)
- Black pepper: 2 tablespoons
- Crushed red pepper flakes (optional for heat): 2 tablespoons
- Olive oil or vegetable oil: 1/2 cup
- Beef or chicken broth: 2 gallons (for simmering and adjusting consistency)
Instructions
- Prepare your equipment: Use large stockpots or commercial-sized kettles capable of holding at least 20 gallons. Preheat your cooking vessels over medium heat.
- Cook the meat: In a large skillet or directly in the stockpot, heat the oil over medium-high heat. Add the ground beef (and pork if using), breaking it apart with a spoon. Cook until browned and cooked through, about 10-15 minutes. Drain excess fat if necessary.
- Sauté vegetables: In the same pot, add diced onions and bell peppers. Cook until softened, about 8-10 minutes. Add minced garlic and cook for another 2 minutes until fragrant.
- Add spices: Stir in chili powder, cumin, paprika, oregano, salt, black pepper, and red pepper flakes. Cook the spices with the vegetables and meat for 2-3 minutes to develop their flavors.
- Combine tomatoes and beans: Pour in canned diced tomatoes and tomato sauce. Mix well. Add drained kidney beans and black beans. Stir to combine all ingredients evenly.
- Simmer the chili: Pour in about 1 to 1.5 gallons of broth to start. Bring the mixture to a boil, then reduce heat to low. Cover partially and let simmer gently for 1.5 to 2 hours, stirring occasionally. Add more broth as needed to reach desired consistency.
- Adjust seasoning: Taste the chili towards the end of cooking. Adjust salt, spice, or heat levels as preferred. If the chili is too thick, add more broth; if too thin, simmer uncovered for a bit longer to thicken.
- Final touches: Once flavors meld and chili is thickened to your liking, turn off heat and let rest for 10 minutes before serving. This allows flavors to settle.
Tips
- Substitutions: Use ground turkey or chicken for a leaner version. Vegetarian options include more beans, lentils, and vegetables.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze in portions for up to 3 months. Reheat thoroughly before serving.
- Common mistakes: Avoid overcooking the beans to prevent mushiness. Also, don’t skip the simmering step; it’s crucial for developing deep flavors.
- Scaling tips: When preparing for large crowds, use multiple large pots or commercial equipment to ensure even cooking and easy stirring.
Serving Suggestions
Serve the chili hot in large bowls or cafeteria-style trays. Accompany with a variety of toppings such as shredded cheese, sour cream, chopped green onions, jalapeño slices, and fresh cilantro. Offer sides like cornbread, rice, or tortilla chips to complement the dish and round out the meal.
Variations
Try adding different ingredients to customize your chili: diced sweet potatoes or squash for sweetness, a splash of beer for depth, or chopped jalapeños for extra heat. For a smoky flavor, incorporate smoked paprika or chipotle peppers in adobo sauce. Vegetarian versions can include extra beans, mushrooms, and textured vegetable protein (TVP).
Storage and Reheating
Leftover chili can be stored in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in individual or bulk portions for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally, until steaming hot—about 10-15 minutes. If reheating from frozen, thaw overnight in the fridge or reheat directly in a large pot, adding a splash of broth if needed to maintain moisture.
Frequently Asked Questions
Can I prepare this chili in advance?
Yes, the chili tastes even better after sitting for a day or two, allowing flavors to meld. Prepare it a day ahead, store in the refrigerator, and reheat thoroughly before serving.
How do I keep the chili from becoming too thick or too watery?
Adjust the amount of broth during cooking. If it’s too thick, add more broth or water. If too thin, simmer uncovered to reduce liquids. Stir regularly to prevent sticking.
Can I make this recipe vegetarian or vegan?
Absolutely. Replace meat with additional beans, lentils, or vegetables like zucchini and mushrooms. Use vegetable broth instead of meat-based broth, and choose plant-based toppings and garnishes.
What equipment do I need for such a large batch?
Large commercial stockpots or kettles are ideal. If unavailable, multiple large pots can be used, but ensure consistent stirring and temperature control to cook evenly.
How long does it take to cook this chili?
Preparation time including browning meat and chopping vegetables is about 30-40 minutes. Simmering the chili to develop flavors takes approximately 1.5 to 2 hours. Overall, plan for about 2.5 to 3 hours from start to finish.
What are good side dishes to serve with this chili?
Classic options include cornbread, tortilla chips, rice, or baked potatoes. Fresh salads and coleslaw also pair nicely, providing a refreshing contrast to the hearty chili.
By following this detailed recipe and tips, you can confidently serve a delicious, satisfying chili to a large crowd, ensuring everyone leaves satisfied and impressed with your cooking skills.
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