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Chili for a Crowd

For a potluck or big game night at home, my Chili for a Crowd has everything it takes to thrill your guests. This top-rated chili is a wonderful crowd-pleaser, perfect for tailgating, Halloween parties and other large group gatherings.   You’ll have enough to serve 30 hungry guests.

Chili for a Crowd

I often make this chili for my Super Bowl parties.  It’s always a hit with everyone at our house.  The recipe is simple and packs a whole lot of flavor.  When making it for a crowd, I cut the chili back by one-forth to 9 tablespoons (instead of 12) and it’s a real favorite with youth.  We’re cooking this in a couple weeks for a group of 150 – 175 youth who requested Chili and Cornbread for a Pre-Dance meal.

Chili for a Crowd

When choosing hamburger for chili, you’ll want 85/15 fat content.  That’s the right amount of fat to add flavor without being too greasy.  You’ll also want to break the hamburger up into smaller pieces as you’re cooking it.  See the spatula in the next picture?  It’s one of my favorite kitchen tools.  It’s perfect for breaking up hamburger in recipes like this one.

I whip up this recipe to feed a large group, and I rarely have any leftovers.  But if you do, it freezes beautifully and will keep up to 3 months in the freezer.


As with any good chili, it holds well – up to 3 days in the refrigerator – and just gets better with time.   Serve with Cornbread for a Crowd and a Mixed Salad for a great, easy meal.

Chili for a Crowd

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Chili for a Crowd

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Easy Chili for a Crowd



4.6 from 5 votes
Chili for a Crowd
Chili for a Crowd
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins

This chili just gets better with time.  It freezes very well for up to 3 months.

Course: Main Course
Cuisine: American
Servings: 32 servings
Author: Betsy Edwards
  • 8 pounds hamburger (I use 85/15)
  • 4 large onions chopped
  • 8 cloves garlic minced
  • 4 large (29 ounce) tomato sauce
  • 3 quarts water
  • 4 large (29 ounce) cans crushed tomatos – without spices
  • 1/4 cup chili powder
  • 2 tablespoons ground oregano
  • 1 tablespoon (plus 1 teaspoon) ground cumin
  • 12 beef boullion cubes
  • 2 tablespoons (plus 2 teaspoons) sugar
  • 1 tablespoon (plus 1 teaspoon) salt
  • 1 cup ketchup
  • 4 tablespoons Worcestershire Sauce
  • 4 (30 ounce) cans dark red kidney beans - drained and rinsed
  • 1 very large stockpot
  1. Add hamburger to a very large stockpot. Cook over medium heat, breaking hamburger into small pieces until brown. Remove hamburger to a plate. Drain all but 1 tablespoon of the fat from the pan.

  2. Add onions to the pot and sauté until translucent.

  3. Once the onion is translucent, add the garlic and cook for 1 minute till fragrant.
  4. Add back in hamburger and any juice.
  5. Add remaining ingredients except beans.
  6. Simmer 30 minutes.

  7. Add the beans and simmer 10 more minutes.



  1. Rose Martine

    This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!

    • Betsy Edwards

      I’ve never tried it, but let us know how it turns out if you do!

  2. Dana

    The youth really liked this chili. We made it recently for an activity and it was all gone before we left.

  3. Janice

    Really great chili. Everyone loved it!


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