Chili for 50! A Crowd-Pleasing Classic

I’ll never forget the time I volunteered to make chili for a large family reunion. I drastically underestimated the quantities needed, resulting in a mad dash to every grocery store within a 20-mile radius. The pressure was on, but the aroma of simmering spices and the sight of happy faces digging into that chili made all the stress worthwhile. That experience taught me the value of meticulous planning and the profound satisfaction of feeding a crowd. It’s a lesson I’ve carried with me ever since, and it’s one that makes me appreciate recipes like this one—a tried-and-true chili that’s designed to feed a multitude.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 50
• Yield: Approximately 2 gallons
• Dietary Type: Not specified, but can be modified to be Gluten-Free and Dairy-Free

Ingredients

• 5 1⁄2 lbs 80% lean ground beef
• 1 lb Bob Evans sausage (regular)
• 1 lb Bob Evans sausage (hot)
• 9 ounces canned chopped green chili peppers
• 112 ounces canned crushed tomatoes
• 112 ounces tomato sauce
• 1 ounce ground cumin
• 2 1⁄2 ounces ground chili powder
• 5 large yellow onions, diced
• 42 ounces kidney beans
• 2 tablespoons salt
• 1 tablespoon paprika
• 1 head garlic, crushed
• 42 ounces kidney beans

Equipment Needed

• 2 large stock pots (if necessary)
• Large spoon or ladle
• Cutting board
• Knife
• Measuring spoons

Instructions

1. Brown the beef and sausage: In a large stock pot (or split between two if necessary), brown the ground beef, regular sausage, and hot sausage over medium-high heat. Be sure to break up the meat into smaller pieces as it cooks. Drain any excess grease.
2. Sauté the aromatics: Add the diced yellow onions and crushed garlic to the pot. Sauté until the onions become translucent, usually about 5-7 minutes, stirring frequently to prevent burning. The garlic should become fragrant.
3. Incorporate the tomatoes, chiles and spices: Pour in the canned crushed tomatoes and tomato sauce. Add the canned chopped green chili peppers, ground cumin, ground chili powder, salt, and paprika. Stir well to combine all the ingredients evenly.
4. Simmer for flavor: Bring the chili to a simmer, then reduce the heat to low. Simmer for at least 30-45 minutes, stirring occasionally to prevent sticking. This simmering time allows the flavors to meld together beautifully. The longer it simmers, the better it tastes!
5. Add the kidney beans: About 15 minutes before the end of the simmering time, add the kidney beans. Stir them in gently and continue to simmer.
6. Serve hot: Serve the chili hot, garnished with your favorite toppings such as sour cream, chopped onions, hot sauce, or cheddar cheese.

Expert Tips & Tricks

• Spice it up (or down): Adjust the amount of chili powder and hot sausage to control the heat level. For a milder chili, reduce or omit the hot sausage. For extra heat, add a pinch of cayenne pepper or some finely chopped jalapeños.
• Deepen the flavor: A splash of balsamic vinegar or a few squares of dark chocolate added during the last 15 minutes of simmering can add depth and richness to the chili.
• Make it ahead: This chili can be made a day or two in advance. In fact, the flavor often improves after a day in the refrigerator. Just reheat gently before serving.
• Thicken the chili: If the chili is too thin, mix a tablespoon of cornstarch with a little cold water to make a slurry. Stir the slurry into the chili during the last 15 minutes of simmering. Alternatively, you can mash some of the kidney beans to help thicken the chili.
• Beef Browning: For optimal flavor, resist the urge to overcrowd the pot while browning the beef and sausage. Brown in batches if necessary, to allow proper searing, which builds depth of flavor.
• Garlic: Don’t let the garlic burn! Burnt garlic is bitter. Watch the garlic closely when sauteing to ensure it doesn’t brown too quickly.

Serving & Storage Suggestions

Serve the chili hot in bowls or mugs. It’s delicious on its own or served over rice or pasta. Garnish with your favorite toppings such as sour cream, shredded cheese, chopped onions, green onions, avocado, or a dollop of Greek yogurt. A side of cornbread or tortilla chips is also a great addition.

• Room Temperature: Do not leave chili at room temperature for more than 2 hours.
• Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the chili gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	275 kcal	–
Calories from Fat	141 g	52%
Total Fat	15.8 g	24%
Saturated Fat	5.6 g	27%
Cholesterol	48.5 mg	16%
Sodium	1056.9 mg	44%
Total Carbohydrate	19.1 g	6%
Dietary Fiber	4.8 g	19%
Sugars	7 g	–
Protein	15.8 g	31%

Variations & Substitutions

• Vegetarian Chili: Substitute the ground beef and sausage with plant-based crumbles or extra beans. You can also add vegetables like bell peppers, corn, or zucchini.
• Turkey Chili: Use ground turkey instead of ground beef for a leaner option.
• White Chicken Chili: Replace the ground beef and sausage with shredded chicken, and use white beans instead of kidney beans.
• Gluten-Free: This recipe is naturally gluten-free. Be sure to check the labels of all ingredients to ensure they are certified gluten-free, especially the sausage.
• Dairy-Free: Omit the sour cream and cheddar cheese toppings to make this chili dairy-free.
• Spicier: For more heat, add diced jalapeños, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce.
• Sweeter: Some people enjoy a touch of sweetness in their chili. Try adding a tablespoon or two of brown sugar or maple syrup.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the beef and sausage on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the kidney beans during the last hour of cooking.

Q: Can I use different types of beans?
A: Absolutely! Feel free to substitute other beans like pinto beans, black beans, or great northern beans.

Q: How do I prevent the chili from burning?
A: Stir the chili occasionally, especially during the simmering process, to prevent it from sticking to the bottom of the pot and burning.

Q: Can I add other vegetables to this chili?
A: Yes! Bell peppers, corn, zucchini, carrots, and celery are all great additions to this chili. Add them along with the onions and garlic.

Q: How long does this chili last in the freezer?
A: When properly stored in freezer-safe containers, this chili can last for up to 2-3 months in the freezer.

Final Thoughts

Whether you’re feeding a crowd at a potluck, tailgating party, or family gathering, this chili recipe is a guaranteed crowd-pleaser. It’s hearty, flavorful, and easy to customize to your liking. Don’t be afraid to experiment with different ingredients and toppings to create your own signature chili. I encourage you to gather your ingredients, put on some good music, and get cooking! And most importantly, don’t forget to share your creation with the people you love. Food always tastes better when shared. Enjoy!