Marge’s Easy Chili for a Crowd
"This is a favorite recipe that I make for a crowd. I've used it for years to entertain at pool parties, birthdays, and fall/winter get togethers. It's especially great for Sunday football!"
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Beef | 2 pounds, 1, 2, 2, 3, 2 cans (15 oz each), 2 cans (15 oz each), 2 cans (6 oz each), 1 cup, 1/2 cup, 1 1/2 tbsp, 1 tbsp, 2 tsp, 1 tsp |
| Large onion chopped coarsely | |
| Stalks celery sliced & chopped | |
| Medium bell peppers chopped | |
| Garlic cloves minced | |
| Diced chili ready tomatoes (do not drain) | |
| Red kidney beans drained | |
| Tomato paste | |
| Black Box merlot or cabernet sauvignon | |
| Water | |
| Chili powder | |
| Salt | |
| Ground black pepper | |
| Cumin |
Directions
*Best made a day ahead to let the flavors mingle!
Preparation:
- Brown ground beef in medium stock pot over medium heat.
- Add onions and celery to browned beef and cook for additional 4 minutes, add garlic and cook 2 minutes more.
- Drain grease from mixture and add the remaining ingredients. Bring to simmer, cover and continue to cook on low heat for 30 – 40 minutes. Serve with accompaniments or refrigerate overnight and reheat to serve.
Optional Garnish:
Shredded cheddar cheese or any cheese of your liking, green onion slices, sour cream.
*Can serve with crackers, slices of hearty Italian bread or serve over elbow noodles.