Hearty chili to charm a crowd
One-pot meal becomes tantalizing buffet with wide range of toppings that allows guests to choose their flavours
If you’re having a crowd over for Halloween or some other gathering, such as a television sports event, you’ll want to serve food that fits the occasion. To me, that means something that’s easy to make and eat, but still full of flavour, aroma and visual appeal.
A meal that will definitely check off all those boxes is a chili buffet. To make it, you simply simmer up a big pot of chili and serve it with an array of toppings, all set out in bowls so your guests can top and flavour their serving of chili as they like.
If you don’t have a largebatch chili recipe, you’re in luck, because I have one for beef chili with poblano peppers and mixed beans. It serves 10. If you’re feeding an even larger group, you could double or triple the recipe.
You could make the chili a day ahead, cool it and refrigerate it until you’re ready to reheat and serve it. My preference, however, because it’s very easy to make, is to prepare some of the ingredients a few hours before I’ll make and serve the chili. That would include measuring the spices, chopping the vegetables and draining and rinsing the beans. I’ll then keep those items, except the spices, in the refrigerator until it’s time to fire up the stove.
I’ll also prepare some of the toppings I’ll serve with the chili, such as slicing the fresh jalapeño peppers or shredding the cheese and lettuce. Others, of course, such as filling a bowl with tortilla chips, can be done at the last minute.
I’ll start cooking my chili about 30 to 45 minutes before my guests arrive. When they do and you open the door, they’ll be welcomed by a wonderful aroma, as the chili should be simmering by then.
If you prefer vegetarian chili, I have provided an option for that at the end today’s recipe.
Beef Chili with Poblano Peppers and Mixed Beans
You will need a large pot to make this chili. The one I used had a 10-litre capacity. Preparation time: 30 minutes Cooking time: About 75 minutes Makes: 10 servings 2 lbs. lean ground beef 2 medium onions, diced (see Note) 2 poblano peppers, diced (see Note) 2 Tbsp chili powder 1 Tbsp ground cumin 1/2 tsp garlic powder 2 tsp dried oregano 1 (28 oz./798 mL) can crushed tomatoes 1 (28 oz./798 mL) can diced tomatoes 2 (19 oz./540 mL) cans bean medley, drained, rinsed, and drained again (see Note) 2 cups beef stock or beer 1 cup frozen corn kernels 1 Tbsp brown sugar • salt and freshly ground black pepper to taste
Place the meat in a large pot that’s set over medium to medium-high heat. Cook and stir the meat until it’s crumbly and cooked through.
Drain excess liquid from the pot, then add the onion and poblano pepper and cook and stir five minutes more.
Mix in the remaining ingredients and bring the chili mixture to a gentle simmer, adjusting heat as needed to maintain that simmer. Partially cover the chili with a lid (don’t completely cover, as the steam needs to escape). Simmer chili until thickened, rich and tasty, about 45 to 60 minutes. Season with salt and pepper and serve.
Note: Diced in this case means to cut into 1/4- to 1/2-inch cubes. Fresh, dark-green poblano peppers are sold at many supermarkets. If you can’t find them, substitute green bell peppers. Bean medley, also called bean-blend, is a mix of canned beans, such as kidney beans, chickpeas and black-eyed peas. It’s sold in supermarkets in the aisle where other canned beans are sold.
Eric’s options: To make this chili vegetarian, replace the ground beef with two (340 gram) packages of Yves Veggie Ground Round Original, which is sold at most supermarkets. To prepare the chili using it, place 2 Tbsp olive oil in a large pot, set over medium, medium-high heat. Add the onion and poblano peppers and cook until tender, about five minutes. Now add the veggie ground round and all the other chili ingredients, and simmer as described in the recipe.
For the chili buffet
Place the items below, to taste, in serving vessels. Set on a large tray or directly on the table. If desired, add any other items you think would work well with the chili.
Set out cutlery, napkins and bowls for the chili. Set out your pot of chili and allow guests to ladle it into the bowls and top, as desired. 1. Sour cream or Greek yogurt 2. Shredded cheddar or Monterey Jack cheese 3. Chopped red onion or sliced green onion 4. Sliced fresh or canned jalapeño peppers 5. Small cilantro sprigs 6. Bottles of hot sauce 7. Lime wedges 8. Taco chips 9. Cubes of avocado (toss with lime juice to prevent discolouration) 10. Chopped or sliced olives 11. Shredded lettuce Eric Akis is the author of eight cookbooks. His latest is The Great Rotisserie Chicken Cookbook (Appetite by Random House). His columns appear in the Life section Wednesday and Sunday.