Chili For A Crowd
This recipe is from tasteofhome
Note: We usually make it with the banana peppers like it says, but this time we couldn't find them at the store so we used jalapeño peppers which were very yummy in it too!!
3 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 ounces each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons ground mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 20-24 servings (6 quarts).
Nutrition Facts: 1 serving (1 cup) equals 207 calories, 11 g fat (4 g saturated fat), 40 mg cholesterol, 422 mg sodium, 13 g carbohydrate, 3 g fiber, 15 g protein.
I am participating in Foodie Friday and contributing to this weeks Foodie Friday.