When we say “big batch”, we’re not kidding. This chili recipe feeds 50, making it perfect for big groups. Packed with ground beef and three kinds of beans, it’s bound to please a hungry crowd.

Yield: Serves 50



  • 10 lb (5 kg) lean ground beef
  • 4 cups chopped onions
  • 3/4 cup chili powder
  • 2 tbsp ground cumin
  • 2 tbsp oregano, crumbled
  • 1 tbsp garlic powder
  • 1 tbsp freshly ground pepper
  • 4 cans (28 oz/796 mL each) diced tomatoes
  • 4 cans (14 oz/398 mL each) baked beans
  • 3 cans (19 oz/540 mL each) red kidney beans, rinsed and drained
  • 2 cans (19 oz/540 mL each) black beans, rinsed and drained
  • 2 cans (680 mL each) tomato sauce
  • 4 cups water
  • 4 cups frozen kernel corn


  1. Preheat oven to 450°F.
  2. Divide beef and onions between two roasting pans. Bake, uncovered, stirring every 20 minutes to break up beef, for 1 hour.
  3. Using a slotted spoon, transfer beef mixture to a stockpot. Add chili powder, cumin, oregano, garlic powder and pepper; stir to combine. Stir in diced tomatoes, baked beans, kidney beans, black beans, tomato sauce and water. Bring to a boil. Reduce heat and simmer, covered, stirring frequently, for 1 hour. Stir in corn and simmer, uncovered, stirring occasionally, for 10 minutes.
  4. If not serving immediately, chili must be transferred to several shallow containers, stirred frequently so it will cool quickly and refrigerated for up to 24 hours. May be frozen.
Nutritional analysis per serving:

305 calories, 11 fat, 26.6 g protein, 25.7 carbohydrate, 7.4 g fibre, 368 mg sodium