Have you ever been overwhelmed by the thought of feeding a large crowd? This is Chef Cayt’s famous recipe for feeding a crowd in an approachable way that anyone can do, while still producing something delicious enough that people will rave about. It’s become a fun tradition that Chef Cayt makes this recipe every Halloween to serve to her entire neighborhood. More people come each year for this hearty, belly-warming comfort food. This recipe alone will feed up to 80 people, so make one pot or two depending on how many friends, family, and neighbors you want to feed, but flex your hands and get ready for a heavy-duty can-opening, knife-chopping workout.
Serve your chili with Easy Buttermilk Cornbread Muffins, or add a side of sweet to your savory with our Homemade Glazed Donuts.
Why Our Recipe
- An hour of prep is all it takes to feed a crowd of 80 people or more!
- Loaded with two different kinds of meat and four different kinds of beans.
- All the tips and options you need to ensure it’s a breeze to make a massive amount of food without getting overwhelmed.
Don’t worry about getting overwhelmed by the volume—this recipe is designed to make large-scale cooking as simple as possible. Our in-house meat expert has perfected the combination of the delicious and savory beef flavors from both brisket and ground beef, to make this chili an automatic people-pleaser. This is the recipe that will make you known as the party chef amongst your friends and family.
Ingredient Notes
- Ground Beef: Opt for 85% lean ground beef to ensure a good balance of flavor and fat.
- Smoked Brisket: We are all about smoking a brisket for this recipe. If you don’t have access to smoked brisket, you can substitute with pot roast, tri-tip, or even pulled pork.
- Beans and Tomatoes: You’ll need 108-ounce cans which are also known as #10 cans, or you can buy individual cans in the same amount. You’ll need about 7. Do not drain your cans. The liquids are needed to thicken the chili.
- White Onion: White onions are more pungent than yellow onions, making them a great base for chili, but either will work.
- Multi-Color Bell Peppers: Using a variety of bell pepper colors (red, yellow, orange, green) adds not only flavor but also makes your chili prettier.
- Garlic: 20 cloves of garlic may sound like a lot, but it mellows and deepens in flavor as the chili simmers. For jarred or preminced garlic, substitute 1 teaspoon for every clove which is short of 1/2 cup for this recipe.
- Jalapeños: Minced jalapeños add a nice kick, but you can adjust the amount based on your crowd’s spice tolerance. For a milder option, remove the seeds and membranes before mincing.
- Beef Bouillon: The bouillon intensifies the beefy flavor of the chili without adding additional liquid. You can use bouillon granules or cubes.
Smoked Brisket Alternatives
The whole point is to keep things as stress-free as possible so don’t stress about the meat! Smoked brisket is our favorite to use in this recipe, but not everyone has a smoker and we also know that brisket is expensive. This recipe is flexible enough to meet you wherever you are at. You need 5 pounds of already cooked meat, so any of the following options will work: smoked brisket, smoked tri-tip, roasted tri-tip, Mississippi pot roast, or a simple pot roast.
For more budget-friendly options, you could use pulled pork, make it a 100% ground beef chili by doubling the ground beef to 10 pounds, or you can simply go lighter on the meat and simply leave the brisket out.
Make Ahead
Smoke your brisket a day or two before making the chili so you aren’t trying to fit everything into one day – because nobody has time for that. This has a double benefit because then all the delicious, meaty juices in your brisket have fully rested and absorbed back into the meat, so when you cube it and add it to the chili, those smokey flavors are in full force.
Why wait to add some of the brisket?
We’re not trying to create extra work for anyone. The reason we add some brisket at the beginning and the remainder of it towards the end is because we’re creating layers – flavor and texture layers baby. The brisket that gets added earlier adds its smokiness to the chili and breaks down to be more like chili stew meat. The brisket you add at the end keeps its texture and distinct flavoring and is only getting warmed through.
#10 Cans
You might have seen these giant #10 cans at warehouse stores or when stocking up for food storage, but if you’re not used to feeding a small army, they can seem a bit intimidating. Each #10 can holds 108 ounces, which is the equivalent of 7 regular-sized cans. For this chili, you’ll save yourself a lot of effort by opening 5 giant cans instead of 35 smaller ones—your hands will thank you! You can easily find #10 cans at stores like Costco, Sam’s Club, or restaurant supply stores. Some major grocery chains may also carry them in the bulk foods aisle or near the canned goods section.
Roaster Ovens
A 22-quart roaster oven is your best friend when cooking for a crowd like making a massive batch of Cayt’s Party Chili. With its large capacity, it holds all the ingredients in one pot and frees up your stovetop. The roaster provides even cooking at a steady 300°F, ensuring your chili simmers away without constant monitoring. It’s ideal for feeding up to 80 people in one go, making it a great option for large events. If you don’t have one, they’re easy to find online or at most big-box stores. Chef Cayt has several roaster ovens and uses them all to throw the biggest of parties.
Topping Ideas
Topping ideas for chili include shredded cheese (like cheddar), sour cream, green onions, chopped fresh cilantro, and corn chips. We love the ooey-gooey stretch that comes from melted cheese, and sour cream tones down the spice level and gives a creaminess to chili that is unbeatable.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.
Reheat portions in the microwave at 30-second increments, stirring between each, until heated through. Or reheat bigger amounts in a large pot on the stovetop over medium-low heat, stirring regularly until heated through.
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