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Party-sized Pot of Chili

About 20, 1 cup servings


High Fibre

Nutritional Facts Per Serving

15 g
25.6 g
7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 248
  • Fat 9 g
    • Saturated   3.6 g
    • + Trans 
  • Cholesterol 29 mg
  • Sodium   802 mg
  • Carbohydrate 25.6 g
    • Fibre   7 g
    • Sugars  
  • Protein 15 g
    • Vitamin A 7 %
    • Vitamin C 45 %
    • Calcium 7 %
    • Iron 29 %


Place the beef in a very large, heavy bottomed pot (see Note) and set over medium heat. Cook the beef, stirring occasionally, until cooked through and no longer pink, about 10 minutes. Drain the excess fat from the pot before adding the onion, bell pepper, celery and garlic. Cook 5 minutes more. Add the remaining ingredients and bring to a gentle simmer, adjusting the heat downward, if necessary, to maintain that gentle simmer. Simmer, uncovered and stirring occasionally, for 60 minutes, or until the chili becomes thick and flavourful.
Note: A 32-cup capacity pot was used to test this recipe. If you don't have such a large pot, divide and cook the ingredients in two pots.

Serving Suggestions

Serve this chili with tortilla chips and bowls of toppings to sprinkle or spoon on over the chili. Consider grated jack or cheddar cheese, chopped cilantro, chopped fresh or canned jalapeño peppers, and chopped red onion. The Use ground turkey or pork to make the chili instead of beef. Keep things simple by using 3 cans of the same bean, such as red kidney, instead the three different types called for in the recipe. For a spicy, smoky flavour, add 2 to 3 finely chopped chipotle peppers when mixing in the canned tomato products. Chipotle peppers are smoked jalapeño peppers sold in cans in the Mexican foods aisle.Jalapeño and Cheddar Cornbread found in our website recipe collection would go well with this chili.

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