This chili for a crowd is a delicious recipe using beef meat. Packed full of flavor and so simple to put together. This recipe is also great for freezing, make a large batch, freeze and you’ll have a delicious meal ready in no time, great for weeknights!
Chili for a crowd with beef and even organ meats.
Seems like a trick to introduce more organ meats into everyone’s diet. But shhh, no one has to know and I promise you they will love this recipe!
As a result of the cold weather upon us, it is time for some warm and comforting chili!
I wanted to make chili that would appease even the hardcore meat eaters. But I thought, why just stop with plain ground beef chili?
Why not make it a powerhouse of nutritionally dense food by adding organ meats?
Our family enjoys liver and onions. As a result, organ meats were a lot easier to explain than they might be to children that hadn’t tried organ meat before.
When we butchered our first steer, we made heart kabobs from the Nourishing Traditions Cookbook
by Sally Fallon – they were absolutely delicious!
Because of their functions within the body, organ meats from grass-fed animals are one of the most nutrient-dense foods available! According to Prevention Magazine’s Nutrition Advisor
, beef liver is at the top of the list of foods that are highest in vitamin A, riboflavin, vitamins B-6 and B-12. As a result, I’ve been trying to incorporate more organ meat into our diets as a family.
For me, a chili recipe had to be able to feed a crowd!
With 6 out of the 9 people at home being boys with healthy appetites, it was an absolute necessity! Plus, I love dishes that make enough for a couple of meals!
Don’t be afraid to make the larger amount, even if your family cannot eat it all at once, it freezes well and you have a ready-made meal!
How To Make Beef Chili for a Crowd
The day before:
Soak the beans for 24 hours. Cook until tender.
The night before:
Cut liver into bite-size pieces and place into a medium bowl. I have found that it works best if you cut the liver with kitchen scissors.
Cover with either kefir or yogurt to take away any bitter flavor. Place into the refrigerator.
Serving Day:
First, heat oil in a large stockpot. Then, add the onions, garlic, and liver. Saute until the onions are translucent.
Add the ground beef and brown stirring to break it up into small pieces.
Cut the heart and kidney into bite-size pieces with scissors. Then, add to the above mixture.
Once the meats are browned and cooked, add the tomatoes and spices.
After this step, add enough water or broth to make the desired consistency.
Although water and broth amounts may vary, this makes 3 1/2 – 4 gallons of chili for a crowd.
Keep in mind…
If organ meats are not your cup of tea, just use beef.
If you’ve tried this beef chili for a crowd or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.
Comforting and easy to make when you need to host a gathering.
- 2 lbs grassfed ground beef
- 1 lb heart or kidney - or use both!
- 1 lb liver
- 4 cups white beans
- 2 large onions chopped
- 4 cloves garlic minced
- 2 Tbsp olive oil
- 1 - 25 oz can chopped tomatoes - homegrown are best
- 1 - 2 cups bone broth or water
- 4 Tbsp chili powder
- 1 Tbsp cumin
- 1/2 tsp basil
- 1 Tbsp sea salt
- Kefir or lemon juice
Soak the beans for 24 hours the day before cooking. Cook until tender.
- The night before, cut the liver into bite-size pieces and place into a medium bowl.
- Cover with either kefir or water. If covering with water, squeeze the juice of 2 lemons into the water.
Place into the refrigerator. This helps neutralize the strong taste of the liver.
Serving day: Heat oil in a large stockpot. Then, add the onions, garlic, and liver - saute until the onions are translucent.
- Add the ground beef and brown stirring to break it up into small pieces.
- Cut the heart and kidney into bite size pieces with scissors and add to the above mixture.
Once the meats are browned and cooked, add the tomatoes and spices.
Next, add enough water or broth to make the desired consistency. Because this varies according to taste, make sure everything's cooked properly before serving. Enjoy!
See blog post for the amounts necessary to serve 20 people. Because the amounts differ, be extra careful when working with large amounts to ensure that everything is cooked.
THE DAY BEFORE:
Soak the beans for 24 hours. Cook until tender.
THE NIGHT BEFORE:
Cut liver into bite-size pieces and place into a medium bowl. I have found that it works best if you cut the liver with kitchen scissors.
Cover with either kefir or water. If covering with water, squeeze the juice of 2 lemons into the water.
Especially relevant to our recipe’s purposes, place into the refrigerator. This helps neutralize the strong taste of the liver. Because of this step, you won’t have a strictly liver-tasting dish.
Keep In Mind
Because organ meats aren’t everyone’s cup of tea, be sure to disclose that they’re there! Maybe you like them a lot and think they blend into the taste well. But not everyone will feel the same way.
Emily Kemp says
This looks like such a great recipe, loved the tips for soaking the liver first. Trying this for sure!