Quantities for 6 to 12, how to brown and season a big pot properly, how to hold it on a busy night, and how to cool the leftovers safely.
How to make chili for a crowd: quantities for 6 to 12 people, browning and seasoning a big pot, holding it hot, and cooling and storing leftovers safely.
For 10 people, a big pot of chili starts with about 3 1/2 lb (1.6 kg) of ground beef, three cans of beans and two large cans of crushed tomatoes, which makes around 5 quarts (4.7 L), enough for a generous bowl each with seconds. Chili is a natural station meal because it holds for hours on low heat and reheats well, but big batches have their own problems: meat that steams instead of browning, seasoning that doesn't scale evenly, a scorched bottom, and a pot that takes too long to cool.
Plan about 1 1/2 cups (350 ml) of chili per serving, plus extra if the crew goes back for seconds. Use a pot that holds at least half as much again as the finished chili so you can stir without slopping it over: an 8 qt Dutch oven or stockpot for 10 people.
| Crew | Ground beef | Cans of beans | Cans of crushed tomatoes | Onions | Finished yield |
|---|---|---|---|---|---|
| 6 | 2 lb (900 g) | 2 | 1 | 1 large | About 3 qt |
| 8 | 2 3/4 lb (1.2 kg) | 3 | 2 | 2 | About 4 qt |
| 10 | 3 1/2 lb (1.6 kg) | 3 | 2 | 2 | About 5 qt |
| 12 | 4 lb (1.8 kg) | 4 | 3 | 3 | About 6 qt |
Brown the meat in batches of about 1 to 1 1/2 lb. Put all 3 1/2 lb in the pot at once and it releases more water than the pan can evaporate, so it turns grey and simmers instead of browning, and you lose the savoury depth that makes chili taste like chili. Move each batch out as it browns, pour off most of the fat, and soften the onions in what is left.
Add the chili powder, cumin and other dried spices to the hot fat for 30 to 60 seconds before the liquid goes in. Many of the flavour compounds in dried spices dissolve in fat, and a short time in hot oil makes them noticeably stronger and less dusty. Keep it moving so the spices don't scorch.
Then add the meat back with the tomatoes and beans, and simmer uncovered for at least 45 minutes to an hour for ground beef, or 2 1/2 to 3 hours if you are using cubed chuck. A big pot needs longer than a small one to reduce and concentrate. Stir from the bottom every 10 to 15 minutes; thick chili scorches easily where it touches the base of the pot.
If you are multiplying a smaller recipe, start with about three-quarters of the scaled chili powder, cayenne and salt. A large pot evaporates less liquid for its volume than a small one, so the flavour concentrates less, and heat and salt are easy to add but impossible to remove. Taste after 30 minutes of simmering and adjust.
To thicken, stir in a slurry of masa harina and water for the last 10 minutes; it thickens and adds a light corn flavour. Finish with salt and a squeeze of lime or a splash of vinegar. A little acid at the end is often what a chili that tastes flat is missing.
Canned beans are fully cooked and can go straight into the pot. If you use dried red kidney beans, soak them and boil them in fresh water first. Raw kidney beans contain a toxin that boiling destroys and lower temperatures don't, which matters most if the chili is going into a slow cooker.
Chili holds for a couple of hours covered on the lowest heat or in a slow cooker on warm, as long as it stays at 140°F (60°C) or above. Stir it when you pass, and add a splash of water as it thickens. Keep the toppings (cheese, onions, sour cream) in the fridge until serving rather than sitting out beside the pot.
A full pot of chili is one of the slowest things in a kitchen to cool, because the centre is insulated by everything around it. Don't put the pot in the fridge. Commercial kitchens follow the FDA Food Code, which requires cooked food to get from 135°F to 70°F (57 to 21°C) within 2 hours and to 41°F (5°C) within 6 hours in total; the home guidance from USDA and Health Canada is to refrigerate within two hours.
How much chili do I need for 10 people?
About 5 quarts (4.7 L), which allows roughly 1 1/2 cups per person with some seconds. That takes around 3 1/2 lb (1.6 kg) of ground beef, three 15 oz (540 ml) cans of beans and two 28 oz (796 ml) cans of crushed tomatoes.
How do I thicken chili?
Simmer it uncovered longer so more liquid evaporates, or stir in a slurry of masa harina and water for the last 10 minutes. Mashing some of the beans against the side of the pot also thickens it.
Why does my chili burn on the bottom?
Thick chili doesn't circulate much, so the layer touching the base of the pot sits over direct heat. Use a heavy-bottomed pot, keep the heat at a gentle simmer, and scrape the bottom every 10 to 15 minutes.
How long does chili last in the fridge?
Health Canada recommends eating refrigerated leftovers within 2 to 3 days; USDA says 3 to 4 days. Frozen chili keeps its quality for about 3 to 4 months. Reheat it to a rolling boil.