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!"

Prep Time

10 minutes

Cook Time

40 minutes

Paired With

Main Protein



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
Chili powder
Ground black pepper


*Best made a day ahead to let the flavors mingle!


  1. Brown ground beef in medium stock pot over medium heat.
  2. Add onions and celery to browned beef and cook for additional 4 minutes, add garlic and cook 2 minutes more.
  3. 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.