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5 pounds ground beef. 5-6 onions, diced. 2 green peppers, diced small. 5 stalks celery, diced small (or 2 more green peppers) 102 ounces diced tomatoes. 56 ounces Rotel tomatoes with chiles. 90 ounces tomato sauce. 3 tbsp chili powder. 2 tsp paprika.

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SERVE 50 SERVE 100; Meats; Whole turkey (1 pound/person) 25 pounds 50 pounds 100 pounds; Chicken or turkey breast 8-9 pounds 16-18 pounds 32-36 pounds; Fish (fillets or steaks) 7-1/2 pounds 15 pounds 30 pounds; Hamburgers 6-1/2-9-1/2 pounds 13-15 pounds 26-30 pounds; Ham or roast beef 10 pounds 20 pounds 40 pounds; Hot dogs 4 pounds.

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If necessary, split between 2 large stock pots, splitting ingredients as you add them. Brown beef and sausage. Add onion and garlic, saute until translucent. Add tomato sauce, crushed tomatoes, chiles and spices. Simmer at least 30-45 minutes. Add kidney beans 15 minutes before finishing. Serve hot, garnished with sour cream, chopped onions.

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Put the chili into a saucepan and add 1/2 cup of water, set the heat on medium and break the frozen chili up with a wooden spoon as it heats. Place the chili (still in its zip lock bag) in a bowl of warm water in the sink and allow to thaw then heat on the stove top in a sauce pan.

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How much hot dog chili do I need to feed 50 people? or 100 people? If you're serving this chili to a crowd, I recommend planning for about 2 hot dogs per person. Each hot dog is topped with about 2 tablespoons of chili, so you'll need ¼ cup chili per person. For a crowd of 50, that's about 12 ½ cups of chili (or this recipe multiplied.

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A good rule of thumb is to plan for about 1 cup of chili per person, so for 50 people, you will need roughly 50 cups of chili. This can be adjusted based on the composition of your group, but it's always better to have more than less. Another factor to consider is whether you will be serving any accompaniments with the chili, such as rice.

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Instructions. In the Crock-Pot, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin, and oregano. Stir to combine all of the ingredients and then add the chicken broth. Cook on low for 4-6 hours. Add juice from one whole lime.

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Transfer the beef to a slow cooker (you may need two). Add the onions, salt, cumin, paprika, cayenne, white pepper, bay leaves, and garlic. Add all the diced tomatoes and tomato sauce. Add all other ingredients except for the kidney beans and let cook for 60 to 75 minutes. Add a little water if the chili is too thick.

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Chili Bar Basics: A typical chili bowl serving could be between 8-12 ounces. Our calculator uses 8 ounces as a serving in calculating how much chili and toppings to buy per person. Use a crock pot (or slow cooker) to serve your chili. It will keep the chili at the perfect temperature without having to continually check it.

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Directions. In an 8-qt. stockpot or Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Test Kitchen Tips.

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Directions. 1. Prepare a large stockpot and add the burger patties. Cook over medium heat until and use a wooden spoon to break the patties into pieces. 2. Drain the water and oil from the stockpot. Transfer the crushed patties to a plate. 3. Stir in the onions and saute until translucent.

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Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes.

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Based on the suggested total amount of one and a quarter pound of food per person, you would need 62.50 pounds of food for 50 guests. That's for everything; protein, veggies, side dishes, salad, bread and dessert. The same formula applies to 100 guests. Your buffet would need 125 pounds of food for 100 guests.

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start by cooking the ground chuck, in batches, in a large skillet; stirring until meat crumbles and is no longer pink then drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf.

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A big pot of chili is always a hit at a party. This recipe will make enough chili to feed 40 people. Ingredients: -4 tablespoons olive oil -4 onions, diced -8 cloves garlic, minced -6 tablespoons chili powder -2 tablespoons cumin -2 tablespoons smoked paprika -2 tablespoons oregano -4 cans (28 ounces each) crushed tomatoes -4 cans (15 ounces each) kidney beans, drained and rinsed -4 cans (15.

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Instructions. Brown meat mixture ingredients together with olive oil. Add all Seasonings. Note: If you are making this for another day, stop here. It will be easier to cool down and store in the refrigerator at this point, then finish it the day you are serving it. Combine all ingredients and simmer until ready to serve.