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A few weeks ago I mentioned our quick 48 hour, 1,400 mile trip to Atlanta and back to pick up our pop-up camper we bought from my brother David and Sister-in-law Briana. Brother David was prepared for our visit by having the camper organized, the paperwork done, and a big pot of chili on the stove for dinner. My husband and I LOVED the chili and just had to get the recipe.
David said it was my recipe!!??? He said his chili is based on the recipe I gave him while he was in college back in the early 1980’s! I still have that old recipe and use it as the base for our beef or venison chili. Well let me tell you … David took it way beyond our expectations and created a flavor packed, filling, satisfying, and delicious giant pot of chili! In fact, he named it “Large Pot Chili” and this is the 2011 version. David shares with his in laws and freezes the rest to be enjoyed throughout the cold winter months. I decided to make the chili and share with both our children and freeze some to take camping someday soon. David said I could blog “our” recipe so here goes!
As you can see there are a few cans of beans, tomatoes and such that go into this recipe. A quick trip to Wal-Mart and $40 later, we’re cooking chili.
The step by step directions are pretty simple: Brown the meat in the pan, add the chopped onion, and drain the meat. Open the 32 (+-) cans and jars and add all the ingredients to the pot. I used a 20 quart soup pot. You can probably find a way to cut this in half – but boy this sure is good the next day too! You’ll want extra to share and leftovers too.
Stir and pour, stir and pour.
Add the seasonings and cook on low until hot and bubbly and well blended.
This chili is slightly sweet, hearty, rich, thick, filling and so delicious!
It makes a great topping for nachos too. Add a little plain Greek Yogurt, shredded cheese and a drop or two of hot sauce – yummmmm.
Or just plain with cheese works great too.
Large Pot Chili
Course: Main Course
A flavor packed, filling, satisfying, and delicious giant pot of chili!
Equipment
- 1 20 quart soup pot
Ingredients
- 3 lbs lean ground beef
- 2 lbs ground pork or veal (or both)
- 3 lbs ground turkey
- 48 oz dark kidney beans drained and rinsed (3 16oz cans)
- 32 oz white kidney beans (cannellini beans), drained and rinsed (2 16oz cans)
- 64 oz chili beans with sauce (4 16oz cans)
- 48 oz baked beans brown sugar recipe is good (3 16oz cans)
- 3 bottles Heinz Chili Sauce
- 1 small jar roasted garlic slightly drained of juice
- 2 packages McCormick Chili Mix
- 3 Tbsps chili powder (more or less to taste)
- 3 cans chopped green chilis
- 3 cans Rotel Tomatoes with juice
- 48 oz diced tomatoes with juice (3 16oz cans)
- 28 oz tomato sauce
- 12 oz tomato sauce
- 1 Pale Ale Beer
- 2 large onions chopped
- 1 cup Worcestershire sauce
- 1 Tbsp cumin
- 1 jar Tabasco Chili Starter
Instructions
- Add the meat and onions to a large 20 quart soup pot and cook until no longer pink.
- Drain the meat and onion mixture and return it to the pot.
- Add all other ingredients and cook on low until hot and bubbly (about an hour.)
- Serve with crackers, shredded cheese and plain Greek Yogurt if desired.
Recipe Notes
(Recipe by brother David)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 12471kcal | Carbohydrates: 1232g | Protein: 1151g | Fat: 347g | Saturated Fat: 122g | Polyunsaturated Fat: 52g | Monounsaturated Fat: 136g | Trans Fat: 5g | Cholesterol: 2341mg | Sodium: 24691mg | Potassium: 38794mg | Fiber: 351g | Sugar: 167g | Vitamin A: 17414IU | Vitamin C: 452mg | Calcium: 3343mg | Iron: 206mg
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Are you cooking Thanksgiving dinner this yer? Are you going to make a pie? We’re staying here this year and I’m cooking the whole thing for our little family. We’re a turkey and dressing kind-of family so I think I’ll blog my homemade cornbread dressing soon. It freezes great so I can get it mixed up ahead of time. I cannot believe how the days are flying by! Hope you have a great rest of the week. Did I tell you how much I appreciate you stopping by? I do – thanks so much!
Tricia
Wendy
How many does this feed? Can I swap out the rotel and diced tomatoes and just use more tomato sauce (hubby not a fan of diced tomatoes) ?
Tricia Buice
Hi Wendy. This pot of chili is enough for 18 to 20 people. I haven’t tested this recipe using tomato sauce in place of the tomatoes so I can’t say for sure. I think it will end up tasting a little more like spaghetti sauce. Perhaps you can puree canned stewed tomatoes? That will work if it’s a textural thing. Good luck!
Mary
This is my kind of chili recipe! My own favorite recipe makes that much chili as well. I LOVE having it in the freezer and I probably make that much of it every other month or so through most of the year. Yours looks awesome!
McMGrad89
I don't think I have a pot that large. Not even a crock pot!
Tanna at The Brick Street Bungalow
WOW!! This is a Party-in-a-Pot!!! LOVE. LOVE. LOVE! chili and I am very excited to add this big batch version to my collection!! Thank you, Tricia! Have a great day! blessings ~ tanna<br />ps… not sure about Thanksgiving yet… we may be travelling to my Mom's. That is one of my favorite meals of the year! Big turkey. Pumpkin pie! Yea!
Foodness Gracious
Whoa!! Thats a lot of chili but I can see if it tastes as good as it looks then you are right to make extras! Looks awesome…