YOU will be the hostess with the mostest when you serve this Party Chili recipe. This chili is packed with thick luscious FLAVOR and is SUPER easy to throw together! Party chili is a family favorite whether serving at a dinner party or for just the family, this is ONE recipe that everyone agrees is the best!
CHILI IS ALWAYS A GREAT CHOICE FOR A PARTY!
What dish feeds as many people as you are having over? This perfectly adjustable chili recipe ranks at the top of our list!
We love to cruise the internet for party foods. There certainly are some luscious ones out there! There are NONE like this Party Chili though that can please a crowd!
WHY THIS PARTY CHILI WORKS
- It's easy and filling
- This chili is just the right mix of sweet and spicy
- The recipe can be adjusted for 4 - 100 (or more) people.
- Simple use of seasoning packets give you the perfect mix of everything you need with no complicated measuring.
- Perfect EVERY time.
- Easily made vegetarian by leaving out the ground beef
- A CHILI BAR is FUN at a PARTY!
HOW MUCH CHILI PER PERSON?
If you are planning a party, then you'll need to know how much to plan per person. Always assume ½ - 1 Cup of this chili per person. One batch makes 1 Cup per person.
DIFFERENT WAYS YOU CAN COOK THIS CHILI
- Crockpot cooking is the best for this recipe
- You CAN cook this right on the stovetop and it is ready in minutes
- Use a Dutch Oven and prepare this dish in your oven!
PRO TIP:
This chili ALWAYS tastes even better the next day so consider making it the day before you plan to serve it. (No worries, it is good every time but is only improved with time).
CHILI IS A CLASSIC FAVORITE
Chili is always a favorite and you are always free to change your recipe up. I recommend considering the following when changing up the recipe:
- Add green chilis
- More cumin is flavorful
- Consider adding creaminess with greek yogurt
- Add cayenne for more spice
WHAT TO SERVE WITH CHILI AT A PARTY?
There are lots of options for sides dishes and toppings:
Toppings
- Sour Cream
- Cheese
- Corn Chips
- Green onions
- Chopped onions
- Green chilis
- Red Pepper flakes
- chopped tomato
- jalapeno slices
- cilantro
Side dishes:
- Consider serving over rice
- Love it on hot dogs! Especially bacon wrapped hot dogs! YEE HAW!
- This chili over a bowl of corn chips? HELLO!
- Ladle over tortilla chips and top with cheese, sour cream, lettuce and tomatoes for delicious nachos!
- Serve with hearty southern cornbread.
- Southern Hot Pimento Cheese and crackers
- Chili Pimento Cheese Poppers are excellent with this too!
You Might Also Enjoy South Carolina Hot Dog Chilis!
TIPS AND TRICKS FOR PARTY CHILI (FAQ)...
CAN YOU FREEZE THIS CHILI?
Yes! This chili is an excellent choice for your freezer meals. Once you have browned the beef and added the beans and seasonings, it is ready for the freezer. Simply freeze in quart sized freezer bags.
Once frozen, this chili is good for at least 6 months.
HOW TO REHEAT THIS CHILI?
This chili can be reheated from frozen as follows:
- Put the chili into the crockpot, set on low and come back in 8 hours.
- Put the chili into a saucepan and add ½ cup of water, set the heat on medium and break the frozen chili up with a wooden spoon as it heats.
- Place the chili (still in its zip lock bag) in a bowl of warm water in the sink and allow to thaw then heat on the stove top in a sauce pan
- Heat the chili in the microwave until thawed and then heat per your choice of stove or microwave.
HOW LONG TO SIMMER PARTY CHILI?
- Crockpot preparation is recommended for the best taste. Set the crockpot on low and allow to cook for 8 hours.
- If preparing on the stovetop, it is safe to eat right away (after the ground beef is browned and the beans and spices added) but is best if cooked low and slow for several hours, stir often.
HOW LONG CAN PARTY CHILI SIT OUT?
If party chili is maintained in the crockpot during your party (lid on and low temp setting) it can sit out for about 2 hours (it will be gone in no time though).
HOW LONG IS PARTY CHILI GOOD FOR IN THE FRIDGE?
You can place the party chili in the fridge and it will be good for another 4-5 days (consider freezing the leftovers)
HOW TO THICKEN CHILI
This chili is already VERY thick, so I can't imagine you would need to thicken it. If you DO need more thickness, place 2 Tbs of cornstarch into a small bowl and mix with 2 Tbs cool water. Mix well until it looks like milk. Pour this into the chili and stir well. Let cook on low for another 15 minutes and chili will thicken.
YA’LL HELP ME OUT NOW, YA HEAR?
Please leave me a 5 star 🌟🌟🌟🌟🌟 comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!
I can’t wait!
Ya’ll know I love your comments!! ❤
THE RECIPE FOR PARTY CHILI
Party Chili
Ingredients
- 2 Tbs butter
- 1 medium onion chopped
- 1 lb ground beef
- 3 cloves garlic minced
- 1 15.5 oz can black beans drained
- 1 15.5 oz can Red Beans drained
- 1 15.5 oz can Chili Beans DO NOT DRAIN
- 2 12 oz can Fire Roasted Diced Tomatoes DO NOT DRAIN
- 1 packet taco seasoning use hot if you want hotter chili
- 1 packet Ranch dressing mix
- ¼ Cup Brown Sugar dark brown sugar is best
- 1 teaspoon crushed Chipotle Peppers
Instructions
- In a skillet on medium heat, melt 2 tbs butter.
- Add chopped onions to butter and cook until translucent.
- Add the ground beef and brown. As meat comes to a brown color – add the minced garlic. When the meat is browned, pour off the grease.
- In a large crock pot or stock pot , add the browned meat, onion and garlic mixture. Open the black beans, discard the extra liquid from the can and add the black beans to the pot. Open the red beans, discard the extra liquid from the can and then add the red beans to the pot. Open the chili beans and add directly to the pot. Open both cans of tomatoes and add directly to the pot. Stir well after each can.
- Add the packets of taco seasoning and Ranch dressing mix. Add the brown sugar and crushed Chipotle Peppers and stir well.
- If cooking on the stove top, heat on medium heat and serve when heated through (allow to simmer for several hours if you can, add water as needed). If cooking in a crock pot, pour the ingredients in the pot into the crock pot, place on high and heat for 3 hours (or low for 6-8 hours).
Notes
- Add green chilis
- More cumin is flavorful
- Consider creaminess with sour cream or heavy cream
- Add cayenne for more spice
- Sour Cream
- Cheese
- Corn Chips
- Green onions
- Chopped onions
- Green chilis
- Red Pepper flakes
- chopped tomato
- jalapeno slices
- cilantro
- Consider serving over rice
- Love it on hot dogs! Especially bacon wrapped hot dogs! YEE HAW!
- This chili over a bowl of corn chips? HELLO!
- Ladle over tortilla chips and top with cheese, sour cream, lettuce and tomatoes for delicious nachos!
- Serve with hearty southern cornbread.
- Southern Hot Pimento Cheese and crackers
- Chili Pimento Cheese Poppers are excellent with this too!
CAN YOU FREEZE THIS CHILI?
Yes! This chili is an excellent choice for your freezer meals. Once you have browned the beef and added the beans and seasonings, it is ready for the freezer. Simply freeze in quart sized freezer bags. Once frozen, this chili is good for at least 6 months.HOW TO REHEAT THIS CHILI?
This chili can be reheated from frozen as follows:- Put the chili into the crockpot, set on low and come back in 8 hours.
- Put the chili into a saucepan and add ½ cup of water, set the heat on medium and break the frozen chili up with a wooden spoon as it heats.
- Place the chili (still in its zip lock bag) in a bowl of warm water in the sink and allow to thaw then heat on the stove top in a sauce pan
- Heat the chili in the microwave until thawed and then heat per your choice of stove or microwave.
Nutrition
***This recipe originally appeared on Loaves and Dishes on November 4, 2014 and has been updated with new information***
A VERSE TO SHARE
For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future. ~Jeremiah 29:11
Katherine says
Very easy to make and it was delicious! Tripled the recipe except for the beans and seasonings (only doubled). With some cheese and sour cream it was a huge hit. Saving this one!
Wendi Spraker says
Thank you for the nice comment Katherine! I'm so glad you enjoyed it!
Debbie says
Do you think adding a little chili seasoning to the ranch and taco seasoning would make it taste good or no?
Wendi Spraker says
Hi Debbie, I think it certainly wouldn't hurt anything and worth a try! Let me know how it turns out!
Debra says
I was interested in making this for a meal after a meeting, how would you change this to make it in a electric pressure cooker? I'm making it for 12 and wonder about the time adjustment
Wendi Spraker says
Hi Debra, I have never made this in a pressure cooker. I HAVE made it plenty of times on the stove top and once you brown the ground beef, all you really need to do is to add the other ingredients and warm it up. So, on the stove top it is ready in less than 30 minutes for a single batch. For 12 I would make a double batch for sure.
Andrew says
As you say simple but a show stopper.
I added a few Chilli plus cumin and some sour cream.
The contrast between sweet and spice was fantastic. Went down a treat.
Wendi Spraker says
Thanks Andrew! I'm so glad you enjoyed it!
Moxie says
Every year, I can't wait for this chilli!
Nina VandeWater says
Just curious why you use Ranch dressing and taco seasoning mixes instead of chili powder?
My husband (very hard to cook for as he has many dislikes) doesn't like beans, so I leave them out of his and put them in mine. For some reason, tonight it dawned on me that to replace beans, I would ask him what he would think about putting barley in it (being fairly certain he would say no). Surprise, he said that sounded good (he likes barley). So I did and it was quite good and added some protein and fiber, etc. I can't rate your recipe since I didn't make it as I have Crohn's disease and find too many spices don't agree with me. Oh, how I wish I had an iron-clad digestive track.
Wendi Spraker says
Hi Nina. Sorry about your digestive sensibilities. I am sure that makes for a lot of creative cooking. The reason for the taco seasoning and ranch seasoning is- it just tastes good. 🙂 best wishes and please come back soon. 🙂