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!!


★★★★★ 3 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
  • 3
    green peppers chopped
  • 2 Tbsp
    chili powder
  • 1 Tbsp
    garlic salt
  • 1 Tbsp
    onion salt
  • 1 tsp
    cayenne pepper (optional)
  • 1 bunch
    garlic chopped

How to Make 18-22 Qt Roaster of Chili


  1. Brown ground beef and drain good. Season with the onion, garlic, chili powder, and cayenne pepper if desired
  2. In 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.
  3. Combine 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
  4. Simmer 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!!

Printable Recipe Card

About 18-22 Qt Roaster of Chili

Course/Dish: Beef Chili Roasts

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