I have been making this variation one of my aunt’s traditional chili recipes for years. It is always a big hit for family and friends and very easy to make. I have never made it with 9 lbs. of beef before, but I have also never made chili for a huge crowd before. I would make it again using this much meat even if I had less people because I could easily freeze half of it to get us through the winter! It’s an easy recipe to cut in half if you want to. You can also change up the amounts of your spices, add more beans, less onion….the opportunities are endless! If it wasn’t gone so quickly, I would have taken a better picture of it in a bowl all dressed up with cheese and sour cream!
Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 2 1/2 -3 hours
9 lbs. ground beef
3 onions, diced
6 T. olive oil
6 garlic cloves, minced
4 cans green chiles
3 10 oz. cans beef consommé
4 cans Rotel Chili Fixin’s
4 4oz. cans tomato paste
1 T. oregano
2 T. cumin
6 T. chili powder
3 cans kidney beans (1 drained, 2 undrained)
Shredded cheddar cheese
Fritos (although the kids will say this is not an optional ingredient)
Special Equipment and Other Items Needed:
Preparing Traditional Chili:
In a large pot, saute onion and garlic until softened, about 6-8 minutes. Add meat and cook until done. Drain. Return mixture to pot. Add chiles, consommé, Rotel Chili Fixin’s, tomato paste, oregano, cumin and chili powder. Bring to a boil over high heat, stirring occasionally. Cover and simmer for 2 hours. Add beans. Simmer for another 30 minutes. Serve hot. Top with cheddar cheese, sour cream, and Fritos, if desired.
The key to a good chili is to never rush it. The longer the flavors have to blend together, the better it will be!
You can easily substitute ground turkey or chicken for the ground beef in this recipe. You just might need to add a little spice!
As with all chili, this will keep for months in the freezer as long as you double bag it!