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Chili

  • 5 pounds 80/20 lean ground beef
  • 2 large onion diced
  • 3 jalapeño seeded and finely diced
  • 3 cloves garlic minced
  • 3 tablespoons chili powder divided, or to taste
  • 1 teaspoon cumin
  • 2.5 green bell pepper seeded and diced
  • 2 - 15 oz cans crushed tomatoes
  • 3 - 15 oz cans red kidney beans drained and rinsed
  • 3 - 14.5 oz cans fire roasted diced tomatoes with juices
  • 24 oz frozen sweet corn
  • 3 cups beef broth
  • 2.5 TBSP tomato paste
  • 2.5 TBSP brown sugar
  • 1 TBSP Paprika
  • 1/2 TBSP Oregano
  • 2 Bay Leaves
  • salt and black pepper to taste

Instructions 

  •  Combine ground beef and chili powder.
  • In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
  • Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.

Toppings

  • 16 oz sour cream
  • 16 oz shredded cheddar cheese
  • 1 bunch chopped green onions
  • 1 cup pickled jalapenos
  • 1 bunch chopped cilantro

Corn Bread & Honey Butter

  • 1 XL box Cornbread mix
  • 2 can creamed corn
  • 6 sticks unsalted butter
  • 8 oz honey
  • Bake on large sheet pan, divide into 40 servings (8x5 grid)

$3.79 per serving based on WalMart prices 12/6/25.