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–+ servings
A closeup overhead view into a bowl of chili with a spoon set into it.
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Cayt's Party Chili

Feed a giant crowd without getting overwhelmed. Cayt's Party Chili has two meats, four beans, and is simple to prep to serve up to 80 guests with ease.
Prep Time1 hour
Cook Time4 hours 30 minutes
Total Time5 hours 30 minutes
Course: Main Dish
Cuisine: American
Keyword: Cayts Chili Recipe, Chili Recipe
Servings: 80 servings
Author: Caytlin McCleery

Equipment

Ingredients

  • 5 pounds lean ground beef
  • 1 (108 ounce can) red kidney beans juices included
  • 1 (108 ounce can) black beans juices included
  • 1 (108 ounce can) pinto beans juices included
  • 1 (108 ounce can) great northern beans juices included
  • 1 (108 ounce can) diced tomatoes
  • 5 medium white onion diced
  • 8-10 multi-color bell peppers diced, variety of colors
  • 20 cloves garlic minced
  • 2-3 jalapenos minced
  • 1/2 cup beef bouillon
  • 1/2 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons black pepper
  • 5 pounds smoked brisket cubed into bite size pieces, divided

Instructions

  • Heat a large pot over medium-high heat. Add 5 pounds lean ground beef and cook, stirring occasionally, until browned, about 20 minutes.
  • While the ground beef is cooking, open all the cans of beans and tomatoes. Pour the beans (with their juices) and diced tomatoes into a large 22-quart roaster oven.
  • Dice 5 medium white onion and 8-10 multi-color bell peppers. Then mince 20 cloves garlic and 2-3 jalapenos. Add all of these to the roaster with the beans and tomatoes.
  • Add 1/2 cup beef bouillon, 1/2 cup chili powder, 1/4 cup ground cumin, and 2 tablespoons black pepper to the roaster, stirring to combine.
  • Once the ground beef is fully browned, drain any excess fat and transfer it into the roaster.
  • Cube 5 pounds smoked brisket into bite-sized pieces, adding the fattier pieces directly to the chili. Reserve about one-third of the brisket and place it in the fridge for later.
  • Stir to combine. Set the roaster to 300°F (150°C) and cook for 4 hours.
  • Stir in the remaining brisket. Continue cooking for 30 minutes.
  • Ladle the chili into bowls and top with shredded cheese, fresh cilantro, and sour cream. Serve with tortilla chips if desired.

Nutrition

Serving: 1serving | Calories: 98kcal | Carbohydrates: 3g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 73mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 826IU | Vitamin C: 16mg | Calcium: 21mg | Iron: 2mg
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