Chili for 50
Perfect for feeding a crowd, "Chili for 50" is a hearty, flavorful recipe designed to satisfy even the largest gatherings. Packed with 15 pounds of tender ground beef, savory aromatics like onions and garlic, and a robust blend of chili powder, cumin, and paprika, this classic chili delivers bold, comforting flavors in every bite. Simmered to perfection with canned tomatoes, beans, and a touch of optional cayenne for extra heat, this dish combines convenience with irresistible taste. Ideal for potlucks, game days, or any occasion calling for big-batch cooking, this chili is easy to prepare and can be customized with garnishes like fresh cilantro. With just 40 minutes of prep and a slow simmer that brings everything together, you'll serve up a crowd-pleasing favorite that’s hearty, satisfying, and utterly delicious. Keywords: big-batch chili, chili for a crowd, chili with ground beef, hearty chili recipe, easy chili recipe for events.
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Recipe Information
Ingredients
- 15 pounds Ground beef
- 5 large Onions, diced
- 1 cup Garlic, minced
- 8 28-ounce cans Canned diced tomatoes
- 8 15-ounce cans Canned tomato sauce
- 6 15-ounce cans Canned kidney beans, drained and rinsed
- 6 15-ounce cans Canned black beans, drained and rinsed
- 8 cups Beef broth
- 1 cup Chili powder
- 0.5 cup Ground cumin
- 0.333 cup Paprika
- 0.25 cup Oregano, dried
- 2 tablespoons Salt
- 2 tablespoons Black pepper
- 2 teaspoons Cayenne pepper (optional, for spice)
- 0.5 cup Olive oil
- 1 cup Fresh cilantro, chopped (optional for garnish)
Instructions
In a large stockpot or commercial-sized pot, heat the olive oil over medium heat.
Add the diced onions and sauté for 5–7 minutes until they are translucent.
Stir in the minced garlic and sauté for another 1–2 minutes until fragrant.
Add the ground beef to the pot in batches. Cook, stirring frequently, until browned and fully cooked. Drain excess grease if necessary.
Stir in the chili powder, ground cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 2–3 minutes to toast the spices and enhance their flavor.
Add the canned diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
Reduce the heat to low, cover, and let the chili simmer for 45 minutes, stirring occasionally.
Add the kidney beans and black beans. Stir thoroughly, ensuring they are evenly distributed.
Simmer uncovered for an additional 30–40 minutes, allowing the flavors to meld and the chili to thicken. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed (e.g., more salt or spices).
When the chili is thick and flavorful, remove it from the heat.
Serve hot in bowls. Garnish with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 7.8 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
