The perfect party dish for many guests
A hearty Chili con Carne is one of the absolute classics of outdoor cooking. Hearty, spicy and wonderfully filling – ideal for parties, club festivities or cozy evenings by the fire.
Chili is especially easy to prepare in a large Dutch Oven: brown, simmer, season – done. The longer it simmers, the better it tastes. Perfect for preparing in advance too.
This recipe is designed for a large group (approx. 20–30 servings) and is ideal for large fire pots.
Ingredients (for approx. 20–30 servings)
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4 kg ground beef
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1 kg red onions
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4 cloves garlic, finely chopped
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2 tsp chili powder (or to taste)
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3 dried chili peppers
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4 tsp cumin
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2 tsp thyme
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1 tsp rosemary (finely chopped)
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2 tsp paprika powder, hot
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1/2 tube tomato paste (approx. 100 g)
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15 cans diced tomatoes (approx. 400 g each)
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8 cans kidney beans
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6 cans corn
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Oil for frying
Preparation in the Dutch Oven
1. Preparation
Dice onions, finely chop garlic.
Cut chili peppers into small pieces (remove seeds for less heat).
Drain and rinse beans and corn.
Prepare embers or set grill to indirect heat. Preheat Dutch Oven.
2. Browning
Heat some oil in the hot Dutch Oven.
Sauté onions and garlic until translucent.
Brown ground meat in batches, so it develops roasted flavors (do not add everything at once, otherwise it will boil instead of browning).
Add tomato paste and roast briefly – this adds depth to the flavor.
3. Seasoning & Simmering
Stir in cumin, paprika powder, thyme and chili powder.
Add dried chili peppers.
Pour in canned tomatoes and stir everything well.
Close the lid and let the chili gently simmer for about 60–90 minutes. Stir occasionally.
4. Adding beans & corn
Fold in kidney beans and corn.
Add rosemary (not too early, so it doesn't become bitter).
Simmer for another 30 minutes.
Season with salt and pepper.
Tip: If the chili is too thick, add some broth or water. If it's too thin, let it simmer uncovered.
Side dish tips
- Baguette or ciabatta
- Flatbread
- Rice
- Nachos with sour cream
- Fresh parsley or cilantro
Dutch Oven Tip
Large quantities turn out particularly well in a 12QT–18QT Dutch Oven. Consistent bottom heat is important – add more embers during cooking if necessary.
A big thank you to Hamburg Southside BBQ for the inspiration and photos!
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