I need to cook chili for approx 20 people. How much ground beef, beans, etc. should I buy?

Answer 1

To cook chili for approximately 20 people means that you'll need to buy five times as much as you would to serve four people ... 'one pound of meat' would be five pounds of meat,
two cups of 'dry beans' would be ten cups of 'dry beans' ... and on through the 'real food' ingredients. The place where you need to be 'really careful' is with the 'spices' ... because if you are serving five times as many people, you would use only twice the salt, not five times the salt. Generally, it's best if you buy the spices and 'season to taste' because each spice has it's own 'flavor' and you can't just 'measure' and get it right. If you use something like 'tobasco' or other 'hot seasoning' remember that not everyone likes 'really hot chili' and either use very little or leave it out of the 'cooking' entirely, and just put it on the side for people to add as they want. For spices, I use 'pasilla chili' (very mild, but flavorful), plus 'cayenne pepper' ... but I use only twice the cayenne for the five times more people recipe, and then 'taste and add' if it needs it. And to make a 'really good feast' be sure that you have 'bowls' of the following 'additions' ... sour cream, white (mozarella or Mexican) cheese, 'extra sharp cheddar' cheese, chopped Jalapeno chilis (VERY HOT), a 'medium chili' and a 'mild chili' ... and you should also have some 'bread' ... or two or three ... I like 'Mexican corn bread' (with chilis cooked into it), or flour tortillas, while others like corn tortillas that are soft, and some that want them 'hard' like 'chips' ... and serve LOTS of good drinks ... lemonade for the ones who don't like alcohol, and beer for those who do ... and tell your 'guests' that the two drinks (lemonade and beer) are 'the very best' if the food it 'too hot' ... because MILK or 'soda pop' can actually 'seal the heat in' and cause you to 'burn' while lemonade and beer will 'thin it out enough that you don't burn' ... and you 'may' serve a 'salad' but it isn't necessary if you have a 'good chili recipe' because that has LOTS OF VEGGIES in it!

Answer 2

Assuming all your guests will appreciate beef, and beans, are you going to make it chunky and put in tomato and onion or bell pepper or a second variety of beans? Assume everyone is probably going to get a bowl and a half approximately which is probably a little more than 2 cups, assuming everyone is a "big" eater. But it depends also upon how BIG your pot is? If it is 2,3,5 quarts or 1 gallon is gonna determine whether you have enough or more than enough and leftovers for days afterward. Get your recipe or your list of spices and ingredients you plan to use and double it. You shouldn't do more than triple ANY recipe because the ingredients start competing with each other and it could end up a mess. so average how much one recipe will make, then depending on your pot/pan you may have to make two double batches just to make sure everyone had enough. Of course if you also serve a green salad, corn bread or tortillas and shredded cheese, sour cream, chives/green onion/white onion/ salsa your guests should be full after coffee or drinks with the meal& hey, don't forget dessert. How about a cool lemon or keylime pie? something smooth and fruity but not overpowering to balance the spices of the chili. Best wishes!

Answer 3

Chili For 20

Answer 4

This Site Might Help You.

RE:
I need to cook chili for approx 20 people. How much ground beef, beans, etc. should I buy?

Answer 5

Chili For 30

Answer 6

NO it won't and no you can't. You will get very sick if you do that. bacteria can be wily little fellows, and it only takes a few thousand of them to lay you low for a couple of days. Nearly one out of four people get food poisoning every year. Cooking meat thoroughly will not always make it safe to eat. If raw meat has been at room temperature for longer than two hours, nothing will make it safe to eat. That's enough time for bacteria to accumulate to dangerous levels and form heat-resistant toxins that will not be killed by any amount of cooking. You can tell that food is contaminated with bacteria if it tastes or smells funny HOWEVER.. Most food poisoning bacteria will not affect how food tastes, smells, or looks. Potato salad can sit out on the picnic table for a couple of hours before it becomes too risky to eat. Most of the time, you do have two -- but only two -- hours to get food back into the fridge or cooler before bacteria accumulate to dangerous levels. However, if it's hotter than 90 degrees F outside or if the food has been left in direct sunlight, you have only one hour to get it back into the fridge, where the growth of bacteria is slowed.s Hot foods should be refrigerated as soon as possible. It's a good idea to store them in shallow containers, so that the food cools quickly once inside the fridge. The more time food spends between 40 and 140 degrees F, the more bacteria accumulate in it. Freezing raw meat will kill any bacteria it may contain however if it is bad to begin with it will be bad thawed out too. Once the food thaws, the microorganisms become active and start multiplying again. Leave food in the fridge until you're ready to cook it. Store it in a plastic bag or on a plate to catch any juices.

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

Well, I love to use the little brown bag package sold back in the meat department & it serves 4 - 6. Buy 4 packages & follow the ingredients on the side to make 4 batches. Add 1 can of beer the last 30 minutes of simmering for an excellent taste!