Big Batch Chili Recipes
BIG-BATCH TURKEY CHILI
Pull out your biggest pot and get ready to make a mess of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.
- Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.
JIM'S BIG BATCH SLOW COOKER CHILI
In researching many recipes to achieve the perfect, awesome chili that I could make in a large batch by using my 6 qt crock pot (slow cooker), I came across 3 different ones that I deconstructed and then reconstructed using my own variations and twists. I had a wonderful success on my first try. I served this during the holidays in 2012 to a large group and many came back for 3RDs! Chili is normally regionalized, but this one is so GOOD, that any part of the country will love it and gobble it up! For Nutritional Data purposes, I calculated a recommended serving size to be approximately 13 oz. per serving to feed 10 people. Realistically if you have several hungry guys with large appetites hanging out, watching football, playing cards, etc. this may only yield enough to serve 8 people 16 oz.
Provided by jimbompls
Categories One Dish Meal
Time 8h40m
Yield 1 4 qt batch, 10 serving(s)
Number Of Ingredients 16
Steps:
- Optional Adds: 1 Green Bell Pepper chopped OR 2 Jalapeno Peppers seeded and chopped for extra added heat. Personally, I do not use either of these, but you may. You may also use 2 (14.5 oz. cans) of Hunt's Diced Tomatoes, undrained, if you like a chunkier chili. Personally, I do not use these either.
- Optional Substitution: Although the beer is utilized to give the chili a great flavoring, it is NOT to have any alcoholic content after cooking it for over 2 1/2 hours according to the USDA. If you decide to omit the 12 oz. beer for any reason, use an ADDITIONAL 14.5 oz. of Chicken Broth to take its place.
- Cook the meats in at least 2 separate batches in a Large Skillet over Med-High heat right before it crumbles. Add and mix in the finely chopped onions. When the meat crumbles and no longer is pink; drain.
- Place the meat and onion mixture in the large crock pot (slow cooker). Add the rinsed/drained light red kidney beans and the remaining ingredients.
- Cover and cook on LOW for 8 hours, may stir a couple times. Since this is a Slow Cooker, it is always discouraged to use the HIGH setting... but if you must and running short on time, can be done roughly around 5 hours on HIGH.
- Remove and Discard the Bay Leaves before serving.
- Condiments and/or Sides to consider having on hand when serving: Sour Cream, Sharp Shredded Cheddar Cheese, Rice, Chopped Green Onions, Black Sliced Olives, Crackers, Limes (cut in quarters), Jalapeno Slices, Baguette Bread Sliced, Cornbread (or Jalapeno Cornbread), Salad.
- Beverage Pairing: Milk, Beer, Ripe Zinfandel, or Syrah.
- ENJOY! For whatever reason, a well-made Chili is much like Jambalaya. The leftovers, the day after, is generally better. . Maybe it takes a day for the flavors to truly fuse together.
- Directions for freezing and/or reheating portions:.
- Let Chili cool before freezing.
- Evenly divide chili into 2 (1-gallon) zip-top freezer bags (only 1 1-gallon bag needed if you are looking to freeze only half).
- Seal and lay each bag flat.
- Stack bags of chili in freezer.
- Freeze up to 1 month.
- Thaw 1 bag of frozen chili overnight in refrigerator (or defrost in microwave).
- Pour thawed chili into a 9-inch square baking dish.
- Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape.
- Microwave at HIGH 6-7 minutes or until bubbly (stirring once after 3 1/2 min mark).
AL'S BIG BATCH CHILI
Make and share this Al's Big Batch Chili recipe from Food.com.
Provided by dianeporto
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in a skillet, drain fat off.
- In a 5 quart pot, saute onion, celery, and green pepper until tender.
- Add ground beef back in pot and add tomatoes with puree. Add water.
- Add seasonings chili pepper and garlic power, onion power, salt and pepper.
- Cook 2 hours until heated though.
- Add mushrooms and kidney beans the last 30 minutes of cooking and heat though. Serve.
- Notes: You can add hot peppers to the chili if you want to, he does. You can also add crushed tomatoes without puree, it will be more like a soup. My husband just uses crushed tomatoes with juice. This above is more thicker but still good.
BIG BATCH CHILI
Number Of Ingredients 16
Steps:
- Place browned meat and next 14 ingredients in a 6 qt. slow cooker.
- Cook, covered, at high 5-6 hours or at low 6-8 hours.
- Add beans during last hour.
- Remove and discard bay leaf.
- Serve with toppings: sour cream, chopped green onions, shredded cheddar cheese, black olives
More about "big batch chili recipes"
VENISON CHILI - A BIG BATCH RECIPE FOR GAME DAY ...
From honeybunchhunts.com
Estimated Reading Time 6 mins
- In a 6-quart stockpot, melt the butter over medium-high heat. Add the ground venison and chop it up, stirring occasionally, until the meat has begun to brown. Add the garlic and onion and cook for 7 minutes. or until the venison has browned.
- Add the green, red, and jalapeno peppers. Stir to combine and cook for 3 minutes, until the peppers have begun to soften.
- Add the seasonings to the cooked meat and stir to combine. Saute for 2 minutes to allow the flavors to blend into the venison.
- Stir in the canned tomatoes with their juice, tomato sauce, and tomato paste. Bring to a boil, then reduce the heat to low. Simmer for 30 minutes, until the chili has reduced and thickened some.
BIG BATCH CHILI-IN-THE-OVEN RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
- Heat oven to 350°F (180°C). Brown beef in Dutch oven or large saucepan over medium-high heat; drain.
- Into each pan, stir in 1 cup (250 mL) of the shredded cheese. Bake, uncovered for 5 minutes until rice is tender and cheese is melted.
SOUTH YOUR MOUTH: BIG BATCH BEEF & BEAN CHILI
From southyourmouth.com
Servings 18-20
Total Time 4 hrs 10 mins
ALL FAMILY BIG BATCH BEEF CHILI - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
Estimated Reading Time 2 mins
BIG BATCH CHILI | MRS. GRIMES BEANS
From mrsgrimesbeans.com
BIG BATCH HOMEMADE CHILI - MY PRODUCTIVE BACKYARD
From myproductivebackyard.com
BIG BATCH CHILI RECIPE | THE HOLISTIC CHEF
From theholisticchef.com
Category Chili
Total Time 4 hrs
Estimated Reading Time 6 mins
- Turn crockpot onto high setting, open cans of tomatoes and pour into the crockpot. This will allow the crockpot to warm up while you cook the rest of the ingredients.
- Heat large saucepan over medium high heat. When hot, add about 1/3rd of the ground beef. Break into smaller pieces while cooking until no longer pink, and slightly browned. Sprinkle with a pinch of salt while it cooks. Once browned, place meat in slow cooker
- Place pan back over heat, add olive oil if needed, then add onions. Saute until softened, about 2 minutes. Pour onions into crockpot.
BEST SLOW-COOKER CHILI RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 15-18
- Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
- Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
- To freeze: Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes.
SUPER EASY FEED A CROWD SLOW COOKER CHILI - PASS THE SUSHI
From passthesushi.com
Estimated Reading Time 5 mins
- Cover and cook on High for 5 to 6 hours or on Low 7 to 8 hours. Remove and discard bay leaf. Serve with desired toppings and some cornbread. Told ya it was simple.
BIG BATCH CHILI CON CARNE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
- Divide beef and onions between two roasting pans. Bake, uncovered, stirring every 20 minutes to break up beef, for 1 hour.
- Using a slotted spoon, transfer beef mixture to a stockpot. Add chili powder, cumin, oregano, garlic powder and pepper; stir to combine. Stir in diced tomatoes, baked beans, kidney beans, black beans, tomato sauce and water. Bring to a boil. Reduce heat and simmer, covered, stirring frequently, for 1 hour. Stir in corn and simmer, uncovered, stirring occasionally, for 10 minutes.
- If not serving immediately, chili must be transferred to several shallow containers, stirred frequently so it will cool quickly and refrigerated for up to 24 hours. May be frozen.
BIG-BATCH BEEF AND BEAN CHILI RECIPE | REAL SIMPLE
From realsimple.com
- Divide the oil between 2 large pots and heat over medium heat. Divide the onions, bell peppers, and garlic between the pots and cook, stirring occasionally, until tender, 12 to 15 minutes.
- Divide the beef between the pots, increase heat to medium-high, and cook, breaking it up with a spoon, until it’s no longer pink, 8 to 10 minutes. Divide the tomato paste, chili powder, and cumin between the pots and cook, stirring, for 2 minutes.
- Divide the tomatoes (with their juices), beans, and chocolate between the pots. To each pot, add 1 cup water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes. Dividing evenly between the pots, stir in the vinegar.
BIG BATCH VEGETARIAN BEAN CHILI RECIPE (FREEZER-FRIENDLY)
From yummytoddlerfood.com
- Add the vegetables and stir to coat. Cook, stirring frequently, until they are just starting to soften, about 10 minutes.
- Reduce to a simmer and let cook for about 30 minutes, or until the vegetables are completely cooked through.
BIG BATCH OF QUICK CHILI IN THE 8 QUART PRESSURE COOKER ...
From dadcooksdinner.com
- Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering. Add the onions, garlic, and 1/2 teaspoon salt to the pressure cooker. Sauté the onions and garlic until softened, about 5 minutes.
- Make a hole in the center of the onion mix and add the chili powder, cumin, and oregano. Let sit for 30 seconds, then stir into the onions. Add the ground beef and stir to coat with the onions and spices, scraping any browned bits from the bottom of the pot. Add the water, bring to a simmer, and simmer the beef, stirring often, until the beef just loses its pink color, about 3 minutes.
- Stir the beans and crushed tomatoes into the pot. Lock the lid on the pressure cooker and cook at high pressure for 10 minutes in an electric PC or 8 minutes in a stove top cooker. Turn off the heat and let the pressure come down naturally, about 15 minutes. (Or, if you’re really in a hurry, high pressure for 12 minutes in an electric PC or 10 minutes in a stovetop, then quick release the pressure.) Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
- Stir in the black pepper, then taste and add salt if needed. (Canned beans and tomatoes tend to be salty, so I usually don’t need more salt.)
BIG-BATCH VEGGIE CHILI RECIPE | MYRECIPES
From myrecipes.com
- Sauté carrots and onion in hot oil in a 5- to 6-qt. Dutch oven over medium heat 7 minutes or until onions are translucent. Stir in half of red pepper packet from chili kit; stir in all of remaining packets. Sauté mixture 2 minutes. Stir in tomato sauce and next 7 ingredients.
- Bring to a boil; cover, reduce heat to medium low, and simmer, stirring occasionally, 30 minutes or until vegetables are tender. Serve with desired toppings.
BIG-BATCH CHILI RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (16)
Servings 15-18
BIG-BATCH VEGETARIAN CHILI RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
MOROCCAN BIG-BATCH CHILI RECIPE - CHATELAINE
From chatelaine.com
3.6/5 (25)
Category Recipes
Servings 4
Total Time 45 mins
9 CHILI RECIPES TO BIG BATCH COOK AND FREEZE — THE MOM 100
From themom100.com
Estimated Reading Time 3 mins
PLANT-BASED PUMPKIN CHILI | READY SET EAT
From readyseteat.com
CHILI RECIPE FOR 70 PEOPLE - TFRECIPES.COM
From tfrecipes.com
BIG-BATCH CHILI - BIGOVEN
From bigoven.com
LARGE BATCH CHILI - THRIFTY FOODS
From thriftyfoods.com
BIG BATCH CHILI RECIPES
From tfrecipes.com
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