Here's what you have been asking for...large quantity chili recipes.  So good, and just in time for chilly days!  Perfect for a tailgate party

• If you don't have one large stock pot or Dutch oven, use 2-3 large pots or skillets and divide ingredients equally

• To double these chili recipes:  Almost double the meat (about 1/2 pound less then double); don't quite double the spices and herbs, add a little at a time and taste as you go; same with veggies (about 1 onion or pepper less then double) 

• Chili can be made up to 3 days in advance and is even better the next day.   Freezes beautifully.   

• Tips on cooking with fresh chile peppers

RECIPE__________
Champs Chili for Fifty
1/2 cup canola oil
5 medium onions,  diced
3 medium green peppers, seeded and diced
3 large stalks celery, diced
2 small Jalapeno peppers or to taste, seeded and minced
15 lbs. lean chuck, coarsely ground. You may also use a mixture of lean beef, pork, hot sausage and pork sausage.  
4 cloves garlic, chopped
7-oz can diced green chiles mm
2 28-oz cans stewed tomatoes
2 15-oz. cans tomato sauce
2 6-oz. tomato paste
1/2 cup chili powder, more or less to taste
3˝ tablespoons cumin
4 teaspoons dried oregano
Tabasco sauce to taste
12 oz. beer, dark preferred
5 bay leaves
Water to cover
Coarsely ground black and Kosher salt to taste

OPTIONAL: 6 cans black and or pinto beans, rinsed and drained.  Add when adding the tomatoes and other ingredients.  

In a large stock pot or Dutch oven,  heat oil and sauté onions, peppers, celery and jalapenos until soft.  Add the meat and cook until brown.  Carefully drain excess fat from meat and veggies using a wad of paper towels or a colander.

Add the remaining ingredients, mix well.   Add water just to cover the top of the mixture.    Cook about 3 hours on low heat, stirring often.

RECIPE__________
Meat Lovers Chile Recipe
Serves 20
2 tablespoon paprika
1 tablespoon oregano
9 tablespoons chili powder
4 tablespoons cumin
4 tablespoons beef bouillon
24-ozs. beer
2 cups water
4 lbs. ground chuck
2 lbs. ground pork
1 lbs. beef chuck; cut in 1/4" cube
2 large onions;  finely chopped
10 garlic cloves; finely chopped
1 tablespoon oil
1 tablespoon sugar
1 teaspoon coriander seed
8-oz can tomato sauce
1 teaspoon red hot sauce
1 tablespoon Masa harina flour  (optional)
Coarsely ground black and Kosher salt to taste

In a large pot, add paprika, oregano, chili powder, cumin, beef 
bouillon,  beer and 2 cups water.  Let simmer.   In a separate skillet,  brown 
ground meat in batches.  Remove ground meat to drain on paper towels.  Brown beef cubes in remaining fat.   Continue until all meat is cooked and drained; add the spice/beer mixture.   

Wipe out skillet and heat oil.  Saute chopped onion and garlic  until soft.    Add to meat-spice mixture and add water as needed.  

Simmer 2 hours.  Add sugar, coriander seed, hot sauce and tomato sauce. Simmer an additional 45 minutes.   If using, dissolve masa harina flour in warm water to form a paste.  Add to chili.   Add salt to taste.   Simmer for 30 minutes.  

RECIPE__________
Just Good Chili
Serves 16
Oil
3 medium onions, finely chopped
2 medium green peppers, finely chopped
3 stalks celery, finely chopped
8 pounds coarsely ground beef
1 6-oz can tomato paste
2 15-oz. cans stewed tomatoes
2 6-oz. cans tomato sauce
3 cloves garlic, finely chopped
1/4 cup chili powder, more or less to taste
1 can (7oz) chile salsa OR slightly less then a cup of other salsa
1 medium jalapeno chili, minced, more or less to taste
Coarsely ground black and Kosher salt to taste
.
Thinly cover bottom of heavy 5-8 quart Dutch oven or stock pot with oil.  Saute onions, green peppers and celery until soft and beginning to brown.   Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce.  

Add chopped garlic, chili powder,  salsa and jalapeno. Cook 30 mins, season to taste with salt and pepper, then simmer 2 1/2 hours.  Stir every 10-15 min.

RECIPE__________
Drunken Chili
Serves 20
5 teaspoon peanut or corn oil
5 lbs. beef brisket, coarse ground
5 lbs. venison, fatless & coarse ground.  Substitute lean chuck if you don't like venison
2 lbs. pork, lean & coarsely ground
3 medium onions, chopped coarsely
6 garlic cloves,  minced
6 green chili peppers, chopped coarsely.  Or to taste.  Substitute 1 large sweet green pepper if desired
24-ozs. beer.  Any type
3-ozs. tequila.  Use plain, not flavored.  Substitute dry sherry, red wine or unsweetened apple juice
3 cups stewed tomatoes (about 2 15-oz cans), chopped coarsely
3 cups tomato sauce
1 Teaspoon cider vinegar
5 teaspoons ground cumin , or to taste
1 teaspoon All-Spice
5 teaspoons red pepper flakes, or to taste.
2 teaspoons Tabasco sauce
3/4 cup tomato paste
3 teaspoons honey
Salt and black pepper to taste

Heat oil in a large stock pot or Dutch oven.   Place meat, onions, garlic and peppers to the pot and sauté until the meat is browned.   Drain excess fat.   After draining add some salt and pepper to season the meat and vegetables

Add the beer & tequila, bring to a boil.   Add the stewed tomatoes, tomato sauce, vinegar,  3 teaspoons of the cumin,  All-Spice and the red pepper flakes.  Simmer for 1 hour.  

Add 1 teaspoon of the cumin,  the hot sauce, tomato paste, and the honey.   Taste and add salt and pepper as needed.  Simmer for 1 more hour then add the remaining  cumin.  Turn heat up to med-high and cook for 10 minutes, stirring frequently. Serve hot .


RECIPE__________
Two-Meat, Two Bean Chili
Serves 25
Oil
5 pounds Ground round
2 pounds Hot or sweet Italian sausage, removed from casings
3 Large onions, chopped
2 Medium sweet red bell pepper, seeded and chopped
2 Medium green bell peppers, seeded and chopped
2 Fresh hot green chili pepper, seeded and minced
4 Garlic cloves, minced
1/3 cup Chili powder
1 tablespoon Salt
2 teaspoons Dried oregano
2 teaspoons Ground cumin
2 Bay leaves
3 cans (28-oz) whole tomatoes with, tomato puree, undrai
1/2 cup Yellow cornmeal
2 cans (16-oz) pink beans, drained
2 cans (16-oz)_black beans, drained

Heat a thin coating of oil in a large Dutch oven.  Cook the ground round, sausage, onions, red and green peppers, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour 
off excess fat. 

Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, breaking up the  tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours. 

In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili. Cook, stirring occasionally, 
until the chili is thickened, about 10 minutes. 

Easy Fixin's

Sour cream Shredded Cheddar or Swiss
Fresh or pickled jalapenos Avocado slices
Lime wedges
Shredded lettuce
Chopped red onionand garlic
Green onion
Cilantro leaves