Chili for a Crowd

Chili for a Crowd Recipe

Photo: Rob Howard; Styling: Marcus Hay

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes
Other: 25 Minutes

Nutritional Information

Calories 348
Caloriesfromfat 30 %
Protein 30 g
Carbohydrate 26 g
Sugars 8 g
Fiber 7 g
Fat 12 g
Satfat 4 g
Sodium 842 mg
Cholesterol 69 mg


1 tablespoon olive oil
2 onions, chopped
2 bell peppers, cut into 1/2-inch pieces
4 cloves garlic, chopped
2 pounds ground beef
1 6-ounce can tomato paste
1/4 cup chili powder
2 teaspoons ground cumin
2 12-ounce bottles lager beer
2 19-ounce cans kidney beans, rinsed
1 28-ounce can diced tomatoes
Kosher salt and black pepper
Corn bread (store-bought or from a mix)
Toppings (such as sour cream, radishes, scallions, avocados, jalapeños, cilantro, Cheddar, and toasted pumpkin seeds)


Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.

Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.

Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with the corn bread and toppings as desired.

Sara Quessenberry,

Real Simple

November 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note