Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

November 13, 2011

Big Family Chili Recipe

When I was first married I could make a large pot of chili with one pound of beef, and it would last for days.  As the family grew I increased the recipe but it was never enough to have leftovers, and it didn't taste as good.  I've worked on it and tweaked it and tried to triple the seasonings but I just didn't care for the results.  Some of the problem came form the fact that I like my recipe hot, and the kids do not.  This weekend it got cold here and I made a large enough pot of chili that it has lasted through three meals...and it tasted wonderfully perfect.  So, here is my concoction of tasty and slightly spicy chili.  Hope you enjoy!


Big Family Chili Recipe

2 pounds ground beef chuck (I used venison.)
1 pound bulk breakfast sausage
3 (15 ounce) cans kidney beans, drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 extra large yellow onion, chopped
3 stalks celery, chopped
3 green bell pepper, seeded and chopped
4 cups beef bouillon
1/2 beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper


Brown meats in skillet.  Add all ingredients to large stock pot and bring to a slow boil.  Reduce heat to a simmer and cook for 1.5 hours.  Or brown meat and add all ingredients to slow cooker, cook for six hours on low.  No matter which method you use the chili will be better after sitting over night in the fridge.
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