Almost everybody has a signature chili recipe. (Some are better than others.) Chili Chat is a series that will investigate these variations through the expertise of our favorite chefs, both amateur and professional, so that you can recreate them at home this fall and winter.

Maryland’s Iron Rooster (home to our favorite waffle burger) hooked us up with a recipe to feed an army (and/or Michael Phelps), so get ready for the details on how to whip up over five gallons of deliciousness RIGHT NOW:

Iron Rooster’s Chili for a Crowd Recipe

Iron Rooster’s chili is more flavorful than spicy, relying on a mixture of spices to create a full, robust taste. Mix up a giant batch (this recipe makes over five gallons), invite some friends over, and enjoy it all day — or week — long.

Yields 5 ¼ gallons


2 beef briskets, fat trimmed
20 ounces chili powder
12 ounces paprika
4 ounces cumin
1 tablespoon cayenne pepper
4 ounces salt
4 ounces pepper
Cooking oil
14 onions, chopped
15 green peppers, chopped
5 pounds celery, chopped
6 ounces garlic, chopped
6 bay leaves
24 ounces tomato paste
3 tomatoes, diced

  1. After trimming the fat out of the brisket, pass it through the large plate of a meat grinder one time.
  2. Prepare a smoker to heat at 250 degrees.
  3. Mix together the chili powder, paprika, cumin, cayenne pepper, salt and pepper.
  4. Toss the ground brisket with ¾ of the seasoning mix.
  5. Lay the brisket on half sheet trays and smoke at 250 degrees for two hours.
  6. Cover the bottom of a large stock pot with cooking oil and heat over medium heat.
  7. Add onion, celery, peppers, bay leaves and garlic and saute for 20 minutes.
  8. Add the remaining ¼ of seasoning mix and tomato paste and saute until tomato browns slightly.
  9. Stir in tomatoes then add smoked meat and simmer for 45 minutes.