Winter Potluck Recipes: Homemade Chili (+ More Great Ideas To Feed A Crowd!)
These winter potluck recipes are great for serving a crowd at Christmas and New Years' parties, and all the other occasions of the cold weather season! You certainly don't want to show up empty-handed! From appetizers to desserts, you're sure to find plenty of delicious potluck recipes made for sharing!
32ozdark red kidney beans(2 16-ounce cans, drained and rinsed)
16ozchili beans(1 16-ounce can, drained and rinsed)
3tablespooncilantro(optional, chopped for garnish)
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Instructions
Place a large pot or Dutch oven over medium heat and add in the extra virgin olive oil. Once hot, add the onion, bell pepper, Anaheim pepper, jalapenos, and garlic. Cook and stir the veggies until they are tender.
Meanwhile, in a separate skillet over medium-high heat, brown the ground beef for 5-7 minutes until no pink remains. Drain any excess fat.
Into the browned meat, add the Worcestershire sauce, beef bouillon cubes, and beer. Continue to cook the meat mixture, using a wooden spoon to scrape the bottom of the pan as you stir for about 3 minutes (or until hot).
Pour the beef mixture into the pot with the vegetables. Then, add the crushed tomatoes, diced tomatoes, tomato paste, wine, brown sugar, chipotle pepper sauce, salt, pepper, and chili seasoning mix. Stir to combine.
Bring the mixture to a boil and then reduce the heat to medium-low. Cover the pot and allow it to simmer for about 90 minutes, stirring occasionally.
Add in the kidney beans and chili beans, then continue to simmer for an additional 30 minutes.
Garnish with cilantro, if desired, as well as any of your other favorite toppings. Serve immediately.
Notes
For a chili recipe without any of the beer or wine, replace the alcohol with the same amount of additional beef broth. Instead, use 2 cups of beef broth and omit both the beer and wine.
To store: Allow your chili to cool completely before transferring it to an airtight container and keeping it in the fridge for up to 4 days.
To freeze: Freeze your chili in individual portions in a freezer-safe bag with the excess air squeezed out. It can be frozen for up to 3 months. Thaw overnight in the refrigerator.
To reheat: Reheat your leftovers either in the microwave or in a pot on the stove.
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