It's not just potluck anymore…

Posts tagged ‘Chili for a Crowd’

White Chicken Chili Recipe

IMG_9435 (1)White Chicken Chili

Serves 8


3 cups cooked chicken, cubed or shredded (or all the meat pulled from a cooked rotisserie chicken)

1 Tablespoon minced garlic

1 cup onion, chopped

1 4oz can diced green chilies

3 cans (15 oz each) Great Northern Beans, rinsed, divided

2 teaspoons olive oil

3 cans (14 1/2 oz. each) chicken broth

2 TBS McCormick’s Tex Mex seasoning, or other southwest seasoning

1/4 cup lime juice

1 tablespoon corn starch

1 tablespoon cold water

Serve with shredded Monterey jack or cheddar cheese, sour cream and tortilla chips



Saute onion and diced green chilies 4-5 minutes or until onion is tender.  Add the minced garlic and saute another minute. Drain 1 can of the beans and mash to make a paste using a fork or food processor, adding some of the chicken broth to make mashing easier. Combine mashed beans and the Southwest seasoning, then add to the onions, pepper and garlic.

Put this mixture in the crock pot.  Add Chicken, 2 remaining cans of  beans, chicken broth and lime juice.  Cook on low for 4-6 hours.  In the last hour, combine corn starch and water in a small dish.  Add to the chili to thicken.

Chili may also be cooked in a pot on the stovetop instead of a crockpot.  After adding all ingredients, bring to a boil, then reduce to simmer for about an hour.  Add the cornstarch mixed with cold water and continue simmer for another half and hour or so.



White Chicken Chili for a Crowd

80 servings

30 cups cooked chicken, shredded or cubed (meat pulled from 8 rotisserie chickens is delicious and easy – they were $4.98 each at Sam’s Club this week)

1/2 cup minced garlic

10 cups diced onions

40 oz diced green chilis

4 #10 cans Great Northern Beans, rinsed and drained

Olive or canola oil to saute onions

8 cans (49 oz) chicken broth

1 1/4 cups McCormick’s Tex Mex seasoning (10 1.25oz packets) or other southwest seasoning mix

2 1/2 cups lime juice

2/3 cup cornstarch

2/3 cup cold water

Puree one can of the beans to make a paste. Saute the onions with the green chilis until onions are tender, adding the garlic for the last couple of minutes to keep from burning it. Add bean paste, tex mex seasoning, onion mixture, chicken broth and lime juice together into large pots on the stove. Bring to a boil, and reduce to simmer. Add shredded chicken, the rest of the beans and the lime juice.  Continue to simmer for at least an hour. Mix the cornstarch and water, adding to the chili to thicken slightly.  Continue to simmer for another 30 minutes or more.



Calvary Kitchen Chili Recipe

Many people have asked for our chili recipe, so I’m posting both the 12 serving version and the 500 serving version.  Each time we make the chili at church it varies just a little bit.  We may put in some leftover roast beef, or spaghetti sauce, or meatloaf.  This week we substituted green enchilada sauce for the diced green chilis, because we had some cans leftover from our last enchilada dinner.  So feel free to experiment with ingredients, and enjoy!


Calvary’s Meaty Chili Recipe

Serves: 12

3 tablespoons vegetable oil

3 onions, chopped

4-1/2 cloves garlic, minced

1-1/2 pounds ground beef

1-1/4 pounds beef sirloin, cubed

1-1/2 (14.5 ounce) cans peeled and diced tomatoes with juice

1-1/2 (12 fluid ounce) cans or bottles dark beer

1-1/2 cups strong brewed coffee

3 (6 ounce) cans tomato paste

1-1/2 (14 ounce) cans beef broth

3/4 cup packed brown sugar

1/3 cup chili powder

1 tablespoon and 1-1/2 teaspoons cumin seeds, or ground cumin

1 tablespoon and 1-1/2 teaspoons unsweetened cocoa powder

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cayenne pepper

1-1/2 teaspoons ground coriander

1-1/2 teaspoons salt

4 (15 ounce) cans kidney beans

1 small can mild diced green chilis


Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in beans and green chilis. Reduce heat to low, and simmer for 2 hours.

A little team meeting in the midst of chili making on Tuesday morning.

A little team meeting in the midst of chili making on Tuesday morning.

Chili for a Crowd

Serves: about 500 8 oz servings. Makes 8 22qt roaster pans, ¾ full, approx 16 ½ quarts per roaster

vegetable oil as needed to brown meat

12# onions, chopped

2 cups garlic, minced

55 pounds ground beef

25 pounds beef sirloin, cubed

7 #10 cans peeled and diced tomatoes with juice

24 (12oz) cans or bottles dark beer

32 cups strong brewed coffee

3#10 Cans (111oz per can) cans tomato paste

12 49oz cans beef broth

4 24 oz cans diced green chilis (mild)

3 1/2 cups packed brown sugar

8 cups chili powder

2 cups ground cumin

2 cups cocoa powder

3/4 cup dried oregano

1/4 cup ground cayenne pepper

3/4 cup ground coriander

8 #10 cans kidney beans

Serve Cholula on the side


Brown hamburger on griddle, then brown the cubed sirloin. Mix the 2 meats together after cooking. Saute onions and garlic on same griddle with browned bits and juices from the meat. Mix all the dry ingredients together, then stir into the meat to distribute evenly. Refrigerate overnight if needed at this point.

Divide meat mixture into 8 roasters. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste, chilis and beef broth. Stir in the beans. Bring to boil, then reduce heat to low, and simmer for at least 2 hours.

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