Have you ever wondered what it is about chili that makes it so irresistible? Capsaicin, a natural substance found in chili peppers, causes a burning sensation that travels from your oral nerve endings to your brain. Endorphins, natural painkillers that induce a bodily “rush,” are secreted by the body to fight against this pain sensation. We also know that chilis are also high in antioxidants which support brain health and promotes healthy aging.
I have recently spent a considerable amount of time developing the best chili recipe for large gatherings. Whether you are cooking for 50 people or even 200 people, I’ve got just the recipe for you.
How Much Chili do you Need to Feed 100 People?
Cooking for a large party involves some considerable ingredients and budgetary preparation. That is why I have simplified things by offering some helpful suggestions for easy chili.
This is a great blueprint with plenty of serving options with the essentials of meat, canned beans, and canned tomatoes. People will eat more on cold days or evenings, so the portion sizes I advise below can be altered to fit the occasion.
I recommend planning for each guest to be served at least 2 cups of chili. This will allow for some room to account for individuals who will eat slightly more or slightly less. Typically, you should prepare 200 bowls of chili for 100 adult visitors.
And to feed 50 people?
According to the same calculation above, for a group of 50 people, you should prepare 100 cups of chili. A minimum of 16 oz (455g) per person is recommended. A slow cooker is by far the best way to prepare a chili recipe. Chili needs several hours to cook as the ingredients take time to incorporate and the flavor profile to establish.
With a slow cooker, you can cook it on low heat and leave it to do its thing for several hours. If you have the time, the slow cooker will bring out the taste of the ingredients far better than any other method. If you don’t have a slow cooker, then a pressure cooker such as an instant pot, can be also do the trick. A pressure cooker is especially useful if you’re cooking a lot of beef.
Make a big batch of Mexican Chili con Carne to keep hungry guests happy. This is a terrific homemade chili recipe for a large gathering, and it’s also a great tailgating dish of slow cooker chili or even utilizing a pressure cooker like an instant pot.
If using dried beans and not freezing the chili, rinse and pick over the beans before soaking them in plenty of water overnight.
Rinse once more, then place in a large pot with enough water to cover by 5cm and bring to a boil. Boil for 10 minutes, then reduce to a low heat and continue to cook for 30 minutes, or until the potatoes are tender. Set aside after draining.
Classic Homecooked Chili Recipe for 100 people
Ingredients
- 21 pounds Minced or ground beef
- 9 tin cans Tomato sauce (28 oz each)
- 9 tin cans Diced tomatoes, undrained (28 oz each)
- 9 tin cans Kidney beans, rinsed and drained (16 oz each)
- 9 tin cans Pork and beans (15-3/4 ounces each)
- 3 lbs Onions, finely chopped
- 9 Green bell pepper, finely chopped
- 6 cups Finely chopped celery with leaves
- 6 tbsp Chili powder (or cayenne pepper)
- 2 tbsp Salt
- 1 tbsp Ground cumin
- 1 tbsp Paprika
- 1 Table chili or cayenne pepper
- 1 tbsp White pepper
- 10 Bay leaves
Instructions
- Cook the beef in a large skillet (with a little olive oil) until brown and drain.
- Transfer the beef to a slow cooker (you may need two).
- Add the onions, salt, cumin, paprika, cayenne, white pepper, bay leaves, and garlic.
- Add all the diced tomatoes and tomato sauce.
- Add all other ingredients except for the kidney beans and let cook for 60 to 75 minutes.
- Add a little water if the chili is too thick.
- Add the kidney beans and simmer for another 10 minutes.
- Serve
Notes
Can I Double the Ingredients to Make More Chili?
In recipes, chilis, red pepper flakes, cayenne pepper, and other spices are rarely doubled. If you wish to double this recipe, multiply the original amount of these spices by 1.25.
Keep in mind that you can always add more heat, but you can’t take it away once it’s there. However, by adding acidic ingredients such as lemon or lime zest or vinegar, you can slightly alter the spiciness of a food. However, this is a delicate process that is easy to overdo. You can also add potatoes to a spicy chili to make it less spicy. As they cook, they will absorb some of the cooking liquid as well as the spices.
Once the potatoes are cooked through, you’ll probably need to add more liquid as they will absorb it as they cook, thickening the chili. Remember to take the potatoes out of the pot once they’ve finished their job but don’t throw them away! When mashed with butter and cream, chili-soaked potatoes make killer lazy mashed potatoes.
Tips to Cook a Better Chili
Spicy foods are originally meant to discourage us from eating them. However, humans stand apart from other animals in that we sometimes seek out these items specifically because they’re spicy.
Spicy foods have also been proved to aid in weight loss. Capsaicin raises your core temperature, boosts your metabolism, and aids in the burning of calories.
It is sufficient to consume 12 to 15 grams of green chilies every day. Otherwise, it can cause acidity and other digestive difficulties. If you want to spice up your chili and make it more gratifying, you may add finely chopped or shredded carrots for sweetness, extra sliced tomatoes, or even sour cream immediately before serving.
How to Store and Re-heat the Leftovers
When cooking for large groups, chances are high that you will have copious amounts of leftovers. The bonus is that chili is one of those dishes that gets better as the flavors meld together over time. If you are looking to eat the leftovers within the next week, simply storing in an airtight container in the refrigerator will do the trick. For longer storage, the freezer is a best option. I advise storing the chili in an airtight container and then wrapping that container in saran wrap. The saran wrap is essential because if the container cracks when the chili freezes, the saran wrap will stop your chili from getting freezer burn.
The best re-heating method involves heating the leftovers in a pot on the stovetop. Keep the temperature at medium and stir often as to not burn the chili. If you must use the microwave, start on lower increments of time like one minute. After every minute, take the chili out and stir it. Like the stovetop method, this is to not burn the outer edges of the chili while the center remains cold.
Final Words
Chili is one of my favorite dishes to cook on a cold day. If you are preparing chili for a large group of people, there is a lot of pressure to get it right. I hope this recipe helps delivery a hot, savory meal to all your guests. As always, thanks for reading and keep your kitchen hot and salty!
So, do you already know the best chili recipe for 100 servings/people? Fell free to share your opinion below!
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