Chili for a Crowd


3 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 ounces each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons ground mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced


1In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain.
2Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

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Prize winning recipe
Total Time
Prep: 25 min. Cook: 1 hour
Makes 24 servings (6 quarts)
Nutrition Facts
1 cup: 207 calories, 11g fat (4g saturated fat), 40mg cholesterol, 422mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 15g protein.

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