Chili for 100 people

As for meat, I'd use no less than 15 lbs. of good ground meat and about 10 lbs. of beef that you can cut into small cubes---like eye of round, chuck or even rump roast.

I like a mix of ground meat and small diced beef in my chili.

I'd just figure about 1/4 lb. meat per person in the chili assuming it's a mixed crowd of men, women and kids. If mostly men, figure on more meat.

Are you having plain chili with maybe crackers or chili/macs/cheese???? Anyone else fixing anything to bring?

Good thing is, whatever, if any, is left over does freeze well. I usually cook my chili in 4 gallon batches and put it up in the freezer for later use as needed.

For that many people I would not make a spicy chili. Too many palates to please. I'm make the base chili and have options for them to add at the end of the table so they could add heat if they wished.

Here's one of the first results:

30 lbs. hamburger
2 (6 lb.) cans chili beans
3 (6 lb.) cans kidney beans
2 (6 lb.) crushed tomatoes
1 (6 lb.) peeled tomatoes
1 (6 lb.) can tomato paste
40 tbsp. chili powder
16 to 18 sm. onions, chopped
4 green peppers, chopped (mild)
4 tbsp. sugar
Salt to taste

Using a big flattop or griddle to brown the beef is a good suggestion.

You could definitely make the 2 alarm if you're not looking for something simple. Use a good dark beer for the water, add some chopped jalapeno peppers if you like and a bit of chocolate. The beer and chocolate make that mix quite a bit better, in my opinion, when you're in a pinch.

quote:

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She would say that the juices seep into the sauce adding more flavor.

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I think I'm going to try this the next time I make chili. It makes sense. I usually just brown meatballs a bit for meat sauce, so the meat is not cooked and adds flavor to the sauce.