18-22 Qt Roaster of Chili

Jackie Jepsen


This recipee is NOT for a small family this recipe is for an organization that does a chili feed, or if you want to have many many containers of chili for the winter!!! This recipe is great for public consumption because it is not real spicy, when I make this for home, I do add more spice. ENJOY!!

★★★★★ 2 votes
75 +
1 Hr
12 Hr


5+ lb
ground beef
1 #10 can(s)
108 oz plus (4)-16 oz chili beans undrained
1 #10 can(s)
108 oz plus (4)-16 oz kidney beans undrained mixed light and dark
1 bunch
celery stalks chopped
2 lb
onions chopped
(8-10)46oz can(s)
tomato juice
2 can(s)
28 oz each diced or stewed tomatoes
green peppers chopped
2 Tbsp
chili powder
1 Tbsp
garlic salt
1 Tbsp
onion salt
1 tsp
cayenne pepper (optional)
1 bunch
garlic chopped


1Brown ground beef and drain good. Season with the onion, garlic, chili powder, and cayenne pepper if desired
2In separate fry pans put chopped celery and cover with water cook till celery is just a little tender. Chop onions and put in fry pan and cover with water and also cook till just a little tender.
3Combine ground beef, cooked celery and onions into large roasters with the tomato juice, canned tomatoes, UNDRAINED cans of chili and kidney beans. And the chopped green peppers and chopped garlic
4Simmer in roaster for at least 8 hours, I usually simmer over night. Serve with more chopped onions shredded cheese and a dollup of sour cream if desired. Season to taste!! ENJOY!!

About this Recipe

Course/Dish: Beef, Chili, Roasts