Name: Chili for a Crowd
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 24 servings
Cuisine: North America, Mexican
Ingredients: 3 pounds ground beef; 2 cans (28 ounces each) diced tomatoes, undrained; 4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained; 1 pound smoked kielbasa, sliced and halved; 2 large onions, halved and thinly sliced; 2 cans (8 ounces each) tomato sauce; 2/3 cup hickory-flavored barbecue sauce; 1-1/2 cups water; 1/2 cup packed brown sugar; 5 fresh banana peppers, seeded and sliced; 2 tablespoons chili powder; 2 teaspoons ground mustard; 2 teaspoons instant coffee granules; 1 teaspoon each dried oregano, thyme and sage; 1/2 to 1 teaspoon cayenne pepper; 1/2 to 1 teaspoon crushed red pepper flakes; 2 garlic cloves, minced

Chili for a crowd is exactly what you need for game day, potlucks and other fun gatherings. Hearty, meaty and filled with smoky, sweet and umami flavors, it's a real crowd-pleaser.

Ingredients

3 pounds ground beef

2 cans (28 ounces each) diced tomatoes, undrained

4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained

1 pound smoked kielbasa, sliced and halved

2 large onions, halved and thinly sliced

2 cans (8 ounces each) tomato sauce

2/3 cup hickory-flavored barbecue sauce

1-1/2 cups water

1/2 cup packed brown sugar

5 fresh banana peppers, seeded and sliced

2 tablespoons chili powder

2 teaspoons ground mustard

2 teaspoons instant coffee granules

1 teaspoon each dried oregano, thyme and sage

1/2 to 1 teaspoon cayenne pepper

1/2 to 1 teaspoon crushed red pepper flakes

2 garlic cloves, minced

Instructions

1 Brown the beef

2 In an 8-quart stockpot or Dutch oven, cook and crumble the beef over medium heat until it's no longer pink, five to seven minutes. Drain off any grease. Editor's Tip: Stir the beef occasionally as it browns, breaking up the meat into chunks and crumbles. Leave a few larger chunks in there for texture and chew throughout the chili.

3 Add the remaining ingredients

4 Stir in the remaining ingredients and bring the mixture to a boil. Reduce the heat to a simmer. Cover and cook the chili for one hour, stirring occasionally. Editor's Tip: This chili cooks quickly enough, but let it rest off the heat for a few minutes before serving it. It will be hot off the stovetop, and you don't want anyone to burn their mouth on scorching tomatoes.