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Based on the suggested total amount of one and a quarter pound of food per person, you would need 62.50 pounds of food for 50 guests. That's for everything; protein, veggies, side dishes, salad, bread and dessert. The same formula applies to 100 guests. Your buffet would need 125 pounds of food for 100 guests.
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A big pot of chili is always a hit at a party. This recipe will make enough chili to feed 40 people. Ingredients: -4 tablespoons olive oil -4 onions, diced -8 cloves garlic, minced -6 tablespoons chili powder -2 tablespoons cumin -2 tablespoons smoked paprika -2 tablespoons oregano -4 cans (28 ounces each) crushed tomatoes -4 cans (15 ounces each) kidney beans, drained and rinsed -4 cans (15.
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Directions. 1. Prepare a large stockpot and add the burger patties. Cook over medium heat until and use a wooden spoon to break the patties into pieces. 2. Drain the water and oil from the stockpot. Transfer the crushed patties to a plate. 3. Stir in the onions and saute until translucent.
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start by cooking the ground chuck, in batches, in a large skillet; stirring until meat crumbles and is no longer pink then drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf.
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5 pounds ground beef. 5-6 onions, diced. 2 green peppers, diced small. 5 stalks celery, diced small (or 2 more green peppers) 102 ounces diced tomatoes. 56 ounces Rotel tomatoes with chiles. 90 ounces tomato sauce. 3 tbsp chili powder. 2 tsp paprika.
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Make sure to stir the beef as you go. When meat is done, use a strainer to drain the meat. Leaving the meat to strain, finish chopping the vegetables. Add the vegetables to your chili pot with the vegetable oil. Sweat the vegetables in the oil till they soften. Once the vegetables are softened then add the ground beef.
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A good rule of thumb is to plan for about 1 cup of chili per person, so for 50 people, you will need roughly 50 cups of chili. This can be adjusted based on the composition of your group, but it's always better to have more than less. Another factor to consider is whether you will be serving any accompaniments with the chili, such as rice.
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Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes.
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This amounts to approximately 12 cups of chili for 50 people (or this recipe multiplied by 3). Given that there are 100 people in a cup, this recipe makes about 24-25 cups of hot dog chili sauce.. For example, if you were trying to figure out how much chili to make to feed 40 people, you would need about 10 to 12 quarts. This is a good.
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Heat 1 tablespoon oil in an 8-quart pot over medium-high heat. Add beef and cook, breaking up with a spoon, until browned, about 7 minutes. With a slotted spoon transfer browned meat to a bowls and discard any juices left in the pot. Add remaining 1 tablespoon oil to the pot with the onion, garlic and jalapeño.
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If necessary, split between 2 large stock pots, splitting ingredients as you add them. Brown beef and sausage. Add onion and garlic, saute until translucent. Add tomato sauce, crushed tomatoes, chiles and spices. Simmer at least 30-45 minutes. Add kidney beans 15 minutes before finishing. Serve hot, garnished with sour cream, chopped onions.
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Directions. In an 8-qt. stockpot or Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Test Kitchen Tips.
Whenever you're in doubt about which chile pepper to use, check out the
How much hot dog chili do I need to feed 50 people? or 100 people? If you're serving this chili to a crowd, I recommend planning for about 2 hot dogs per person. Each hot dog is topped with about 2 tablespoons of chili, so you'll need ¼ cup chili per person. For a crowd of 50, that's about 12 ½ cups of chili (or this recipe multiplied.
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Instructions. In the Crock-Pot, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin, and oregano. Stir to combine all of the ingredients and then add the chicken broth. Cook on low for 4-6 hours. Add juice from one whole lime.
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Transfer the beef to a slow cooker (you may need two). Add the onions, salt, cumin, paprika, cayenne, white pepper, bay leaves, and garlic. Add all the diced tomatoes and tomato sauce. Add all other ingredients except for the kidney beans and let cook for 60 to 75 minutes. Add a little water if the chili is too thick.
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SERVE 50 SERVE 100; Meats; Whole turkey (1 pound/person) 25 pounds 50 pounds 100 pounds; Chicken or turkey breast 8-9 pounds 16-18 pounds 32-36 pounds; Fish (fillets or steaks) 7-1/2 pounds 15 pounds 30 pounds; Hamburgers 6-1/2-9-1/2 pounds 13-15 pounds 26-30 pounds; Ham or roast beef 10 pounds 20 pounds 40 pounds; Hot dogs 4 pounds.
