Chili for a Crowd

With a few simple alterations to the 'heat' index, you can serve this zesty chili to anyone.


6 quarts (20 to 24 servings)


3 pounds ground beef
2 (28 ounce) cans diced tomatoes, undrained
4 (16 ounce) cans kidney beans or 4 (15 ounce) cans pinto beans or black
beans, rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 (8 ounce) cans tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons ground mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced


In an 8-quart kettle or Dutch oven, cook beef over medium heat until no longer pink; drain.

Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

Nutritional Information

1 serving (1 cup) equals 207 calories, 11 g fat (4 g saturated fat), 40 mg cholesterol, 422 mg sodium, 13 g carbohydrate, 3 g fiber, 15 g protein.

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