Chili for 24 Lucky Guests
If you’re expecting a crowd, this is the dish to consider. Offer guacamole, chips, nachos, and iced shrimp as a warmup, then let everyone help themselves to a bowlful of deliciousness. Because beans in chili can be divisive, serve them on the side. If you make this chili ahead, you will probably need additional stock to get the right consistency.
Chili for 24 Lucky Guests
Prep time: 1 hour
Cook Time: 4 hours
Recipe can be prepared two days in advance, then covered and refrigerated.
4 ancho chiles, stemmed, seeded, cut into small pieces with scissors
4 tablespoons cumin seeds
4 tablespoons dried oregano, divided
1 tablespoon garlic powder
3 large (28 ounce) cans whole tomatoes
3 tablespoons neutral oil, such as corn or sunflower
½ pound bacon, diced
10 pounds ground beef, preferably a thick grind meant for chili
5 onions, finely chopped (tip: use your Cuisinart!)
10 cloves garlic, minced
4 tablespoons ground cumin
2 tablespoons (or to taste) quality chili powder
1 tablespoon freshly ground pepper
1 tablespoon paprika, preferably smoked paprika
1 tablespoon dried thyme
4-6 cups (or more) beef broth
salt to taste
Directions
In a dry cast iron skillet, over medium heat, toast ancho chiles, cumin seeds, 2 tablespoons dried oregano, and garlic powder for 5 to 6 minutes, stirring constantly, until fragrant and browning. Remove from heat, cool, then grind in a mini blender until ancho chiles are a powder. Set aside.
Pulse the whole tomatoes in a blender to roughly puree them; you want small pieces of tomatoes, not just sauce. Place in a bowl with any juice from the cans and set aside.
Divide oil and bacon between two large heavy skillets, preferably cast iron, and brown bacon over medium heat. Remove bacon with a slotted spoon and place in a bowl large enough for ground beef, tomatoes, and broth. Adjust heat and brown ground beef in the oil in the two pans, in three batches so as to not crowd, about 6 to 10 minutes per batch. There should be enough oil in the pans but add more if needed. Sprinkle each batch of beef with a tablespoon or so of the ground spice mix while browning. Remove browned meat with a slotted spoon and place in the bowl.
Preheat oven to 350°. Divide onions between the two pans, adjust heat, and sauté to soften, about 8 minutes. Add garlic, any remaining spice mix, cumin, chili powder, ground pepper, paprika, and thyme. Sauté another few minutes. Empty each pan into the bowl. Toss in the reserved tomatoes and juice, then divide the chili between two large stock pots. Add enough broth to each stock pot to cover the meat by 2 inches.
Tightly cover the stock pots, and place in the oven to simmer for 4 hours. Check from time to time to see if more broth is needed. Taste and adjust seasonings, adding salt as needed, along with more cumin, oregano, pepper, or chili powder.
Degrease the chili before serving. Offer bowls of heated kidney, pinto, or black beans, grated cheese, sour cream, chopped green onions, cilantro, and radishes, along with hot sauce(s) for guests to customize their chili.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
