Recipe: Chili for a Crowd with Bread Bowls (16 servings)

The following recipe is for 16 servings. For 50, to be used over hot dogs, I would suggest you repeat the recipe 2 or 3 times.

CHILI FOR A CROWD

4 lb lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 cans (28 oz each) whole tomatoes, undrained
4 cans (15 to 16 oz each) kidney beans, drained, liquid reserved
1 (15 oz) can tomato sauce
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon salt
FOR THE BREAD BOWLS (OPTIONAL):
16 small round bread loaves
Olive or vegetable oil

In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.

Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.

Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.

TO MAKE THE BREAD BOWLS:
Heat oven to 350 degrees F. Cut off the tops of bread loaves.

Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet.

Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

16 servings
Source: Betty Crocker