Chili con Carne I

Chili con Carne I

22 Reviews 1 Pic
  • Prep

    1 h 30 m
  • Cook

    2 h 30 m
  • Ready In

    4 h

“Great chili recipe for a very large crowd. Cook it in a 6 gallon steam jacketed kettle or a huge pot on the stove.”

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Adjust Servings

Original recipe yields 6 gallons



  1. Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
  2. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.

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Reviews (22)

Rate This Recipe


I made half this recipe for about 40 people. Got lots of compliments on it. However, it wasn't spicy enough for my taste, so I added Cayenne pepper. I'll definitely make it again!



I scaled this recipe back considerably to make enough for 6-8 people and it was great. It freezes very well too-



It was a good basis for a simple chili if you don't have a mix packet; however, it needs more uumph. We added salt, more chili powder and more onion. After that, it was pretty good.

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Amount Per Serving (100 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 744 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Skillet Chili


next recipe:

Chili con Carne III