“I whip up this great chili to feed a lot of people. But if you DO have any leftover, it freezes nicely, and will keep in the freezer for 3 months.”
Making Classic Chili for a Crowd
The crisp days of fall are almost here and Halloween is around the corner. I love Halloween and my classic chili recipe is a big part of it.
My kids are a bit beyond trick or treating. To be perfectly honest, I was never thrilled about those plastic masks and the jog from house to house to fill up a pillow case to the brim with candy. Several years ago we started a tradition of making chili for a crowd and serving it to our neighbors along with grilled hot dogs in our driveway. Sometimes I make Candy Corn Cupcakes too. Everyone in the neighborhood stops by and we even get a few vegetarians that sneak a hot dog in that day.
INGREDIENTS
- 2large onions, chopped
- 1large green pepper, chopped
- 4teaspoons bacon grease (or veg oil)
- 2lbs ground beef
- 2(30 ounce) cans chili beans
- 2quarts tomatoes
- 2quarts tomato juice
- 1(16 ounce) can tomato sauce
- 4 -5teaspoons chili powder (or to your taste)
- 2teaspoons cumin
- 2teaspoons garlic powder
- 2teaspoons salt (or to your taste)
- 1teaspoon pepper
- 1⁄2teaspoon red pepper flakes
DIRECTIONS
- In large soup pot, saute onions and green pepper in bacon grease.
- Add ground beef and cook and stir until no longer pink.
- Add all remaining ingredients.
- Bring to a boil, stirring occ.
- Simmer for 1 hour, stirring occ.