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Chili for a Crowd

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Chili for a Crowd
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 16
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Here’s a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
Updated May 6, 2010

Ingredients

Chili

  • 4 lb lean (at least 80%) ground beef
  • 8 medium onions, chopped (4 cups)
  • 4 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
  • 3 cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved
  • 1 can (15 oz) tomato sauce
  • 3 tablespoons chili powder
  • 2 tablespoons sugar
  • 1 tablespoon salt

Bread Bowls, if desired

  • 16 small round bread loaves
  • Olive or vegetable oil

Steps

  • 1
    In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
  • 2
    Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
  • 3
    Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
  • 4
    Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover chili is delicious served over a hot baked potato or sweet potato.
  • tip 2
    Serve this winning chili in china bowls if you prefer. Spice them up by moistening the edges, then dipping into chili powder.

Nutrition

380 Calories, 14g Total Fat, 29g Protein, 34g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
5g
25%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
1090mg
46%
Potassium
1080mg
31%
Total Carbohydrate
34g
11%
Dietary Fiber
8g
34%
Sugars
10g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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