14 Big-Batch Fall Dinners to Feed a Hungry Crowd

Feed the whole crew with zero stress. These big-batch fall dinners — chilis, soups, bakes, and braises — are made for hungry crowds and happy leftovers.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Beef Chili for a Crowd

A hearty pot of chili that feeds twelve with ease.

Ingredients

• 3 lb ground beef
• 2 onions, diced
• 4 garlic cloves
• 3 cans kidney beans
• 2 cans diced tomatoes
• 1/4 cup chili powder
• 2 tbsp cumin

Instructions

1. Brown beef with onion and garlic.
2. Stir in chili powder and cumin.
3. Add beans and tomatoes.
4. Simmer 45 minutes.
5. Serve with all the toppings.

2. Chicken Tortilla Soup

Big-batch soup with crispy tortilla strips on top.

Ingredients

• 2 lb chicken breast
• 2 onions, diced
• 4 cups chicken broth
• 2 cans white beans
• 1 can green chiles
• 1 tbsp cumin
• 1 cup cream

Instructions

1. Simmer chicken, onion, and broth 25 minutes.
2. Shred chicken.
3. Add beans, chiles, and cumin; simmer 15 minutes.
4. Stir in cream.
5. Top with tortilla strips.

3. Crowd-Pleasing Baked Ziti

Cheesy, saucy ziti baked until bubbly for the whole table.

Ingredients

• 2 lb ziti
• 2 lb Italian sausage
• 4 cups marinara
• 2 lb ricotta
• 3 cups mozzarella
• 1 cup parmesan
• 2 tbsp olive oil

Instructions

1. Cook ziti; brown sausage.
2. Mix pasta, sausage, marinara, and ricotta.
3. Transfer to two baking dishes.
4. Top with mozzarella and parmesan.
5. Bake at 375°F for 25 minutes.

4. Big-Batch Beef Stew

Tender beef and vegetables in a rich, hearty gravy.

Ingredients

• 4 lb beef chuck
• 4 potatoes, chunked
• 4 carrots, sliced
• 2 onions, quartered
• 6 cups beef broth
• 3 tbsp tomato paste
• 2 bay leaves

Instructions

1. Sear beef in batches.
2. Add vegetables and tomato paste.
3. Pour in broth; add bay leaves.
4. Simmer 2 hours until tender.
5. Discard bay; serve.

5. White Chicken Chili

Creamy white chili that disappears fast at potlucks.

Ingredients

• 2 lb chicken breast
• 2 cans white beans
• 1 onion, diced
• 4 cups chicken broth
• 2 cans green chiles
• 1 tbsp cumin
• 1.5 cups Monterey Jack

Instructions

1. Simmer chicken, onion, and broth 25 minutes.
2. Shred chicken.
3. Add beans, chiles, and cumin.
4. Simmer 20 minutes.
5. Stir in cheese until melted.

6. Pulled Pork for a Crowd

Juicy slow-roasted pork piled high on buns.

Ingredients

• 8 lb pork shoulder
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 cups barbecue sauce
• 1 cup apple cider vinegar
• 24 buns

Instructions

1. Rub pork with sugar and spices.
2. Roast at 300°F for 6 hours.
3. Shred; toss with vinegar.
4. Mix in barbecue sauce.
5. Serve on buns.

7. Classic Party Lasagna

Layer upon layer of cheesy, meaty goodness.

Ingredients

• 2 lb lasagna noodles
• 3 lb ground beef
• 6 cups marinara
• 2 lb ricotta
• 4 cups mozzarella
• 1 cup parmesan
• 2 eggs

Instructions

1. Brown beef; stir in marinara.
2. Mix ricotta, eggs, and parmesan.
3. Layer noodles, meat, and cheese twice.
4. Top with mozzarella.
5. Bake at 375°F for 45 minutes; rest 15.

8. Chicken and Dumplings

Fluffy dumplings bobbing in rich chicken stew.

Ingredients

• 2 lb chicken thighs
• 4 cups chicken broth
• 3 cups biscuit mix
• 1 cup milk
• 4 carrots, sliced
• 3 celery stalks
• 1 onion, diced

Instructions

1. Simmer chicken and vegetables in broth 30 minutes.
2. Shred chicken.
3. Mix biscuit mix with milk.
4. Drop spoonfuls onto simmering stew.
5. Cover; cook 15 minutes.

9. Shepherd's Pie for a Crowd

Savory lamb under a cloud of buttery mashed potatoes.

Ingredients

• 3 lb ground lamb
• 3 lb potatoes
• 2 onions, diced
• 2 cups frozen peas
• 3 tbsp tomato paste
• 2 cups beef broth
• 1/2 cup butter

Instructions

1. Brown lamb with onion.
2. Stir in tomato paste, peas, and broth.
3. Mash potatoes with butter.
4. Spread lamb in a large dish; top with potatoes.
5. Bake at 400°F for 25 minutes.

10. Turkey Meatballs and Sauce

Juicy baked meatballs in marinara over spaghetti.

Ingredients

• 3 lb ground turkey
• 1 cup breadcrumbs
• 2 eggs
• 4 cups marinara
• 2 lb spaghetti
• 1 cup parmesan
• 2 tbsp Italian seasoning

Instructions

1. Mix turkey, breadcrumbs, eggs, and seasoning.
2. Form 24 meatballs.
3. Bake at 400°F for 18 minutes.
4. Simmer in marinara 10 minutes.
5. Serve over spaghetti.

11. Beef and Barley Soup

Hearty, stick-to-your-ribs soup for cold nights.

Ingredients

• 2 lb beef stew meat
• 1.5 cups barley
• 8 cups beef broth
• 4 carrots, diced
• 3 celery stalks
• 2 onions, diced
• 2 bay leaves

Instructions

1. Sear beef.
2. Add vegetables and broth.
3. Stir in barley and bay.
4. Simmer 1.5 hours.
5. Discard bay; season.

12. Enchilada Casserole

All the enchilada flavor, layered like a lasagna.

Ingredients

• 3 lb chicken breast
• 3 cans enchilada sauce
• 18 tortillas
• 4 cups Mexican cheese
• 2 cans black beans
• 1 onion, diced
• 1/4 cup cilantro

Instructions

1. Shred cooked chicken.
2. Layer tortillas, chicken, beans, sauce, and cheese.
3. Repeat three layers.
4. Bake at 375°F for 30 minutes.
5. Top with cilantro.

13. Sausage and Peppers

Sweet peppers and sausage in tomato sauce, piled on rolls.

Ingredients

• 4 lb Italian sausage
• 6 bell peppers, sliced
• 3 onions, sliced
• 2 cans crushed tomatoes
• 2 tbsp olive oil
• 1 tsp oregano
• 12 hoagie rolls

Instructions

1. Brown sausage.
2. Sauté peppers and onion.
3. Add tomatoes and oregano.
4. Simmer 25 minutes.
5. Serve on hoagie rolls.

14. Chicken Pot Pie Bake

Deconstructed pot pie with golden biscuit topping.

Ingredients

• 2 lb chicken breast
• 2 cans cream of chicken soup
• 2 cups mixed vegetables
• 1 tube biscuit dough
• 2 cups chicken broth
• 1 tsp thyme
• 1/2 tsp black pepper

Instructions

1. Mix chicken, soup, vegetables, broth, and thyme.
2. Pour into a large baking dish.
3. Top with biscuit pieces.
4. Bake at 375°F for 25 minutes.
5. Rest 5 minutes; serve.