So they’re all coming to your house for dinner … Don’t panic. Chili for fifty is just like chili for six—you just use more cans.
PS Chili won’t taste right at first. You have to give it time for the flavors to meld. Let it simmer for an hour; then taste it. You might want more salt, chili powder, or cumin.
¾ cup olive oil
6 large onions, finely chopped (6 cups)
6 large green bell peppers, seeded and chopped (6 cups)
¾ cup chili powder or to taste
¼ cup ground cumin
10 pounds ground beef
12 cloves garlic, minced
1 tablespoon salt or to taste
1 1/2 teaspoons black pepper
6 (10-ounce) cans diced tomatoes
1/3 cup tomato paste
6 (15-ounce) cans kidney beans, drained
½ cup dry sherry
1/3 cup firmly packed dark brown sugar
Sour cream, grated Cheddar cheese, chopped green onions for garnish
In a very large skillet or large Dutch oven over medium heat, sauté the onion and bell pepper in the oil until tender, about 10 minutes. Add the chili powder and cumin and sauté until fragrant, about 3 minutes. Add the beef, garlic, salt, and black pepper. Cook, stirring, until the beef browns. Add the tomatoes, tomato paste, beans, sherry, and sugar. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Garnish with sour cream, grated Cheddar cheese, or chopped green onions or other chili toppings.
Makes 50 servings.