This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband"s family isn"t accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. —Lisa Humphreys, Wasilla, Alaska


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Ingredients

3 pounds ground beef2 cans (28 ounces each) diced tomatoes, undrained4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained1 pound smoked kielbasa, sliced and halved2 large onions, halved and thinly sliced2 cans (8 ounces each) tomato sauce2/3 cup hickory-flavored barbecue sauce1-1/2 cups water1/2 cup packed brown sugar5 fresh banana peppers, seeded and sliced2 tablespoons chili powder2 teaspoons ground mustard2 teaspoons instant coffee granules1 teaspoon each dried oregano, thyme and sage1/2 to 1 teaspoon cayenne pepper1/2 to 1 teaspoon crushed red pepper flakes2 garlic cloves, minced

Directions

In an 8-qt. stockpot or Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Test Kitchen TipsIt’s important to drain and rinse canned beans because the thick, cloudy liquid inside often contains excess sodium and starch. Doing this can improve the taste, texture and nutritional content of a dish.Chili powder is a seasoning blend made primarily from dried chili peppers. Other ingredients commonly include garlic, onion, salt, oregano, cumin, coriander, cloves, cinnamon and even cocoa powder.

Nutrition Facts

1 cup: 207 calories, 11g fat (4g saturated fat), 40mg cholesterol, 422mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 15g protein.




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