Wednesday, May 20, 2015

Homemade Chili for a Crowd

My favorite way to make homemade chili starts with 5 pounds of lean ground beef. Some people like to brown their ground beef in oil, but I much prefer the softer texture that results from boiling it in a bit of water. Be sure you start with a large stock pot  and stir often!

Homemade Chili for a Crowd

  • 5 pounds lean ground meat
  • 6 cups of water
  • 2 #3 (large) cans of diced tomatoes
  • 4-8oz. cans of tomato sauce
  • 2 large onions, diced
  • 1/2 cup diced garlic (less if you don't like garlic that much)
  • 2-4oz. cans of chopped or diced green chilies
  • 1/2 cup chili powder
  • 2-16oz. cans of dark kidney beans or black beans, drained and rinsed, if desired
  • 1 tbsp. sea salt or to taste
  • 1 tbsp. black pepper or to taste
  • Additional water as needed

In an 8 quart or larger stock pot, break the ground beef up into small pieces in the water. Bring to a boil and cook until the meat is completely brown. Add the rest of the ingredients. Allow to boil for another 30 minutes, then reduce heat to a simmer, cover and cook for at least two hours. Check often to make sure there is enough liquid in the chili to keep it from burning, and add hot water when needed. Stir when you check it. Serve with grated cheddar cheese and crackers.
There's nothing quite like homemade chili. You can do so much with it, from eating it in a bowl, to making enchiladas, to chili mac, to Mexican pizza, to Frito pie, and more! Homemade chili can be the base for many recipes. Let your imagination be your guide!

Note: I just made this chili recipe using ground chuck, which is about 20% fat. I had to scoop off about two cups of fat from the top after it finished cooking. I used a coffee cup to do that, but if you set it into the refrigerator overnight, the fat will congeal on the top and you can just lift it off to discard. I much prefer using 97% fat free ground meat. It still tastes great with a lower priced ground meat, though.
My next post will have recipes I use with homemade chili.

Photo credit: EmilyClaire1824

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