Have you ever been overwhelmed by the thought of feeding a large crowd? This is Chef Cayt's famous recipe for feeding a crowd in an approachable way that anyone can do, while still creating something tasty enough that people will be very happy. It's become a fun tradition that Chef Cat serves this recipe every Halloween to her entire neighborhood. More people come every year for this hearty, belly-warming comfort food. This recipe alone will feed 80 people, so make a pot or two depending on how many friends, family, and neighbors you want to feed, but get your hands dirty and ready for a heavy-duty can-opening, chopping knife. workout
Serve with your chili Easy Buttermilk Cornbread MuffinsOr add a side of your delicious dessert with us Homemade glazed donuts.
Why our recipe?
- Feeding a crowd of 80 or more requires an hour of preparation!
- Loaded with two different types of meat and four different types of beans
- All the tips and options you need to make sure it's a breeze to make lots of food without feeling overwhelmed.
Don't worry about being overwhelmed by the volume – this recipe is designed to make large-scale cooking as easy as possible. Our in-house meat expert has perfected the combination of savory and sweet beef flavors from both brisket and ground beef, to make this chili an automatic people-pleaser. This recipe will make you known as the party chef among your friends and family.
Material notes
- Ground beef: Choose 85% lean ground beef to ensure a good balance of flavor and fat.
- Smoked Brisket: We are all about Smoke a brisket For this recipe. If you don't have access to smoked brisket, you can substitute with pot roast, tri-tip, or even pulled pork.
- Beans and Tomatoes: You will need 108-ounce cans, also known as #10 cans, or you can buy individual cans of the same amount. You will need about 7. Do not drain your can. Chilli needs liquid to thicken.
- white onion: White onions are sharper than yellow onions, making a great base for chili, but either will work.
- Multicolored bell peppers: Using different colors of chilies (red, yellow, orange, green) not only adds flavor, but also makes your chilies look better.
- garlic: 20 cloves of garlic may sound like a lot, but the chili gets sweeter and deeper in flavor as it cooks. For grated or minced garlic, substitute 1 teaspoon for each clove for less than 1/2 cup for this recipe.
- Jalapenos: Minced jalapeños add a nice kick, but you can adjust the amount based on your crowd's spice tolerance. For a lighter alternative, remove the seeds and membrane before mincing.
- Beef bouillon: Bouillon intensifies the beefy flavor of chilies without adding extra liquid. You can use bouillon cubes or cubes.
Smoked brisket substitute
The whole point is to keep things as stress free as possible so don't stress about the meat! Smoked brisket is our favorite to use in this recipe, but not everyone is a smoker and we also know that brisket is expensive. This recipe is flexible enough to meet you wherever you are. You need 5 pounds of already cooked meat, so any of the following options will work: Smoked brisket, Smoked tri-tip, Fried tri-tip, Mississippi pot roastor a general I can roast.
For a more budget-friendly option, you can use Pulled porkDouble the ground beef to 10 pounds to make it 100% ground beef chili, or you can go light on the meat and leave out the brisket.
go ahead
Smoke your brisket a day or two before making the chili so you're not trying to fix everything in one day—because ain't nobody got time for that. This has a double benefit because then all the delicious, meaty juices from your brisket have fully rested and been absorbed into the meat, so when you cube it and add the chili, those smoky flavors are in full force.
Why wait to add something to the brisket?
We are not trying to create extra work for anyone. The reason we add some brisket at the beginning and the rest of it at the end is because we're building layers—flavor and texture layers baby. The brisket, which is added first, adds its smokiness to the chili, and the chili breaks up like stew meat. The brisket you add at the end retains its texture and distinct flavor and is only warming.
#10 cans
You may have seen these giant #10 cans at the warehouse store or stocking up on food storage, but if you're not used to feeding a small army, they can seem a little intimidating. Each #10 can hold 108 ounces, which is equivalent to 7 regular size cans. For this chili, you'll save yourself a lot of effort by opening 5 giant cans instead of 35 small cans—your hands will thank you! You can easily find #10 cans at Costco, Sam's Club, or restaurant supply stores. Some large grocery chains may carry them in the bulk foods aisle or near the canned goods section.
Roaster oven
A 22 quart roaster oven Cat's Party is your best friend when cooking for a crowd like making a huge batch of chili. With its large capacity, it holds all the ingredients in one pot and frees up your stovetop. The roaster provides even cooking at a constant 300°F, so your chili cooks without constant monitoring. It is ideal for feeding up to 80 people at once, making it a great option for larger events If you don't have them, they're easy to find Online Or at most big-box stores. Chef Cayt has several roaster ovens and uses them to throw the biggest parties.
Top ideas
Top ideas for chili include shredded cheese (such as cheddar), sour cream, green onions, chopped fresh cilantro, and corn chips. We love the ooey-gooey stretch that comes from the melted cheese, and the tone of the sour cream tones down the spice level and gives the chili a creaminess that's unbeatable.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container for up to 5 days.
to freeze Store leftovers in an airtight container or resealable plastic freezer bag. Thaw overnight in the fridge.
Reheat the part microwave Stirring between each, in 30-second increments, until heated through. Or reheat a large amount in a large pot stove Over medium-low heat, stirring constantly until heated through.
