The Silver Palate’s Chili for a Crowd


No Comments

Everybody knows that the Super Bowl is really about the food. And catching all those fun, sometimes scandalous and creative advertisements. Oh fine, and football too. More than anything, though, the Super Bowl is a great opportunity to get your friends together for a fun evening of eating like insane people.

Seriously, I think Super Bowl Sunday might be the one night a year when I throw caution to the wind and let myself go crazy trying out all the different “game food” dishes that people bring along to the party. Mini pulled pork sandwiches, homemade stromboli, and various dips on one plate? Don’t mind if I do!

Though the variety at a Super Bowl is quite exciting, I like it the best when there is a fun assortment of appetizers, followed by a cohesive “main” course, like this fantastic chili from the Silver Palate Cookbook. The Silver Palate is one of those mainstay American cookbook classics held in high regard by those who were cooking up a storm in the ‘80s, or those of us who remember their moms doing so. (The most famous recipe to come from these pages was likely the Chicken Marbella, see Denise’s updated version here.) With the publication of the 25th anniversary edition a few years back, the Silver Palate has earned a new set of fans looking for great food and tips for entertaining a crowd.

I first tasted this chili at a friend’s holiday party a few years back, where he was, in fact, hosting a huge crowd in his beautiful home. Served alongside plenty of different toppings (and next to a big bowl of vegetarian chili), it was clearly a huge hit. Meaty and oh-so-flavorful, I deeply fell in love with this chili, vowing to make it myself the next time I was hosting forty people.

Turns out, I can only fit about 8-10 friends in my small apartment, so I recently quartered the recipe and made Chili for a Small Crowd (I have included those quartered measurements below). Though the recipe calls for such different ingredients than I am accustomed to for chili (Dijon mustard, dill, parsley, lemon juice, sausage?), they all come together to create one of the best bowls of chili I have ever tasted. Try out this great recipe for yourself, and you and your crowd will surely agree!

Chili for a Crowd

Adapted from the Silver Palate Cookbook

Original recipe yields enough chili for 35-40 people (it’s for a CROWD, after all!). Quantities inside parentheses are quartered ingredients, and will serve 8-10 people.


  • ½ cup best-quality olive oil (1/8 cup)
  • 1 ¾ pounds yellow onions, coarsely chopped (1/2 lb., approx. 2 small onions)
  • 2 pounds sweet Italian sausage meat, removed from casings (1/2 pound)
  • 8 pounds beef chuck, ground (2 pounds)
  • 1 ½ tablespoons freshly ground black pepper (1 teaspoon)
  • 2 cans, 12 ounces each, tomato paste (6 oz. can)
  • 3 tablespoons minced fresh garlic (1 tablespoon, about 2 cloves)
  • 3 ounces ground cumin (2 tablespoons)
  • 4 ounces chili powder (3 tablespoons)
  • ½ cup prepared Dijon-style mustard (1/8 cup)
  • 4 tablespoons salt (1 tablespoon)
  • 4 tablespoons dried basil (1 tablespoon)
  • 4 tablespoons dried oregano (1 tablespoon)
  • 6 cans (32 ounce) Italian plum tomatoes, drained (2 cans)
  • ½ cup red wine (1/8 cup)
  • ¼ cup lemon juice (1 tablespoon)
  • ¼ cup dried dill (1 tablespoon)
  • ½ cup chopped Italian parsley (2 tablespoons)
  • 3 cans, 16 ounces each, dark red kidney beans, drained (1 {16oz} can)
  • 4 cans, 5 ½ ounces each, pitted black olives, drained (1 can)


  1. Heat olive oil in a very large, heavy bottomed pot or dutch oven. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.
  2. Crumble the sausage meat and ground beef into the pot and cook over medium-high heat, stirring often, until meats are well browned. Drain as much excess fat as possible.
  3. Over low heat stir in black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil, oregano and dill.
  4. Add drained tomatoes, red wine, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer, uncovered for another 15 minutes.
  5. With a large wooden spoon, break up the tomatoes into smaller pieces. Taste and correct seasoning. Add olives, simmer for another 5 minutes to heat through, and serve immediately.
  6. Serve with an assortment of toppings, like shredded cheese, avocado, crushed corn chips, sliced green onions, sour cream, jalapenos, and this spicy jalapeno skillet corn bread. Enjoy!
All photos styled and taken by Shelby Larsson.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.