Chili for a Big Bash

Submitted by Rita1652

"This is one of the dishes I made for a big crowd that will be partying with us on the Fourth of July. (You can cut the recipe in half or you can freeze for a latter day).I used venison but you can use lean beef. Venison is very lean. I use small cubed pieces of meat as well as ground. Gives it more texture. But its melt in your mouth cubes of meat. It really does melt in your mouth. All the different ingredients blend together to give you a nice spicy almost 5 alarm chili. I used Goya beans which are not to be rinsed. Check your cans most do need a rinse.The picture shown is one serving and topped with grated cheddard cheese, sour cream, and Salsa Verde recipe #84339."

 

• Ready In: 3hrs 25mins
• Ingredients: 22
• Yields: 6 quarts
• Serves: 20-30

ingredients

• 3 tablespoons vegetable oil
• 4 lbs ground venison or 4 lbs ground beef
• 2 lbs of cubed venison or 2 lbs beef
• 2 hot Italian sausage links, crumbled
• 2 -3 tablespoons minced garlic
• 4 tablespoons Worcestershire sauce
• 2 large onions, diced
• 1 large green pepper, diced
• 1 (4 1/2 ounce) can diced green chilies
• 4 -6 chipotle chiles in adobo, diced
• 14 ounces dark beer
• 1⁄2 cup brown sugar
• 2 (28 ounce) cans crushed tomatoes
• 8 ounces tomato paste
• 4 -6 tablespoons chili powder
• 1 tablespoon parsley
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 tablespoon pepper
• 4 (14 ounce) cans kidney beans, I like it but I know down south it unheard of (optional)
• 4 cups turkey broth or 4 cups water

directions

1. In a very large pot.
2. I used my 18 quart electric roaster oven (counter top).
3. It`s like a very very large crock pot.
4. Heat to 400 degrees add oil and brown meats.
5. While meat is browning add onions, peppers, garlic and Worcestershire sauce.
6. Continue to cook till all meat is browned stirring often.
7. Add all the rest of the ingredients and lower the temperature to 275 degrees and cook for 2-3 hour till all the flavor meld into a delish chili. Be sure to stir all the while!
8. Check for seasoning.
9. Enjoy over rice or straight.

Reviews

[domsmom94]

I began using this recipe about 3 years ago. It is absolutely wonderful! Perfect amount of heat, very hearty too. I have made it and substituted ground turkey, turkey breast (cubed) and turkey sausage (trying to be healthy) and it is just as great. It makes enough for a party, with lots left over (and it is even better the next day). Thank you Rita!!!

 

[Calpernia Lee W.]

Simply Fantastic recipe!! I substituted the beef with ground turkey and turkey sausages. didn't use beer, but will next time. i didn't pay attention to the serving size, so for a family of 3, I made turkey for an army, so in addition to freezing some, i had once for breakfast and 3 days for lunch :-) I think because i used turkey, i'm not sick of it. Will definitely make this again--i'll cut it in half though. lol

 

[mama smurf]

Wow! This is a delicious and wonderful recipe. I cut the recipe in half and used ground beef, cubed chuck roast and italian turkey sausage for the meat. Followed the rest of the recipe only used two cans of beans. My kids and grandkids stopped by and we had enough for all and everyone enjoyed it. Definately will make again. Thank you.

 

[arl1017]

Once again, this recipe is a cook off contest winner!!! A couple of friends and I entered a chili cookoff in Pensacola last weekend and took first place in the blind taste category. We didn't even design any presentation for the bowl of chili for the judges, just a bowl of chili!! Sixteen teams competed, one was the best, what a great recipe.

 

[Don Lardo]

I work nights and one morning was looking for a quick slowcooker recipe to toss together before I hit the sack . This one stuck out. A few thoughts from a used to be slow food restaurant cook, who's rediscovered how fun it can be to cook at home in his 40's: It's not slow. There's a fair amount of dedication to a recipe like this. It's not difficult, I'm just trying to pass on what I experienced - maybe it had something to do with the dark beer. When Rita says "A very large pot" she's not joking. 8Q or better to make the full recipe. This is a monster recipe. It says 6Q, but my 6Q slow cooker was spewing when I finally got up - and in the rush to get it together and sleep, I left out the brown sugar, 1 can of diced tomatoes and a pound of ground chuck. When, yes when, I make this killer chili again, I'll whip it up in an 8Q stock pot on the stove top on a day off so I can keep the beast in line. Or, I'll halve the recipe and do it in the slow cooker. I'll leave out the brown sugar and add the other can of diced tomatoes. I'm a hearty eater and usually wish I'd made more so I could freeze some. Making the full recipe, we were able to bring some to work that day, share it with co-workers and freeze 5 Swedish Tupperware containers to boot. I started cooking this as my girlfriend headed off to work at 8am. She wasn't so sure I'd get anywhere close to edible food by the time she took a break at 4, but the finished reviews I got were immediate and impressive. Wow! Just what I was looking for - a hearty meat and bean chili with the right amount of heat (I'd say medium), leftovers to freeze and an incredible odor of chili in the house. Well done Rita, thanks!