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Mom’s Party Crock Pot Chili for 20!
- 5 lbs or more of cooked, lean ground beef (drained)
- 8 15-oz cans of red kidney beans (drained)
- 6 15-oz cans of chopped or diced tomatoes
- 1 30 oz can of whole green chilies (drained) OR 2 bags of frozen sliced bell peppers with onion (or 2 to 3 bell peppers fresh)
- 20 golf-ball sized white or yellow boiling onions (peeled) (add these even if you use peppers and onions in the meat mix)
- 1 cup good brand Chili Powder – to taste
- 1 cup ground Cumin – to taste
- Salt – to taste
- Pepper – to taste
- 1/2 cup Beef Bouillon (to taste)
- 6 or more large cans or bottles of name-brand tomatoes juice Hunts, Campbells, Libbys (never the cheap stuff)
This is enough chili to fit into 4 large crock pots for a great , fun-filled friend or family summer party get-to-gether.
Time saver: Brown the meat the day before and mix with some chili spice and cumin and let marinate overnight in the refrigerator.
Start around 9:00 or 10:00 a.m., set all crock pots connected to a good power strip outside on a table. (Outside is best since the cooking can get quite messy as the chili bubbles and boils!)
Divide all ingredients equally between the four pots. Start with the ground beef, cover with kidney beans, chopped tomatoes, onion, chilies, spices and bouillon.
Pour tomato juice over the mixture to just below the rim, stir, cover and let simmer all day.
Provide your visitors with chopped red and green onion, grated cheese, hot sauces.
Also provide sweet corn bread home made or Jiffy or Marie Calendar’s and provide the guests with plenty of butter.
Chili is great with fresh cole slaw too!
