Making a huge pot of chili at home is perfect for feeding a crowd, meal prepping for the week, or just indulging in a big, hearty bowl of comfort food. Chili is versatile, and you can customize it with different meats, beans, vegetables, and spices. Here’s a big-batch recipe that’s full of flavor and easy to make!
Huge Pot of Chili Recipe
Ingredients:
For the Base:
- 2 tbsp olive oil (or vegetable oil)
- 2 lbs ground beef (or use ground turkey or chicken for a lighter version)
- 1 large onion, finely chopped
- 2 bell peppers, chopped (red and green)
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 1 can (15 oz) tomato sauce
- 1-2 cups beef broth (or chicken broth for a lighter version)
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar (adds depth of flavor)
For Seasoning:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp ground oregano
- 1 tsp ground cinnamon (this adds a secret touch of warmth)
- 1/2-1 tsp cayenne pepper (optional, depending on how spicy you like it)
- Salt and pepper, to taste
- 1 tsp sugar (optional, to balance the acidity)
For Toppings (Optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Sliced jalapeños
- Tortilla chips (for crunch)
Instructions:
Step 1: Brown the Meat
- Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef (or turkey) to the pot and cook, breaking it apart with a spoon. Cook until the beef is browned, about 5-7 minutes. Drain excess fat if necessary.
Step 2: Add Vegetables
- Add the chopped onion and bell peppers to the pot with the beef. Sauté for 3-4 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 3: Add Tomatoes and Beans
- Stir in the diced tomatoes, tomato paste, tomato sauce, and broth.
- Add the drained kidney beans, black beans, and pinto beans to the pot. Stir everything together.
Step 4: Add Seasonings
- Add the chili powder, cumin, smoked paprika, oregano, cinnamon, and cayenne pepper (if using). Stir until well combined.
- Pour in the Worcestershire sauce and apple cider vinegar for an extra boost of flavor. Stir to combine.
- Taste the chili and adjust with salt, pepper, and sugar (optional) to balance the acidity of the tomatoes.
Step 5: Simmer
- Bring the chili to a boil over medium-high heat, then reduce the heat to low. Let the chili simmer uncovered for 1-2 hours, stirring occasionally. This allows the flavors to meld together and the chili to thicken.
- If the chili becomes too thick during simmering, add more beef broth or water to reach your desired consistency.
Step 6: Adjust and Serve
- After simmering, taste the chili one last time. Adjust any seasoning as needed—add more salt, pepper, or spice.
- Serve the chili hot with your favorite toppings like shredded cheddar cheese, sour cream, jalapeños, green onions, or tortilla chips for crunch.
Tips & Variations:
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Meat Alternatives: For a different flavor, you can use ground turkey, chicken, or pork instead of beef. If you prefer a vegetarian or vegan chili, skip the meat and add more beans or even vegetarian crumbles.
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Beans: You can mix up the types of beans used—add chickpeas, black-eyed peas, or white beans if you’d like variety.
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Add Veggies: For a heartier chili, add corn kernels, zucchini, or mushrooms. These will absorb the flavors and make the chili even more satisfying.
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Spice Level: Adjust the spice to your liking by adding more cayenne pepper, chopped fresh chili peppers, or even a splash of hot sauce if you want to crank up the heat.
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Slow Cooker Version: After browning the meat and sautéing the veggies, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. You can even prep this the night before and have it ready to go when you need it!
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Freezer-Friendly: Chili freezes very well! You can store leftovers in an airtight container for up to 3 months. Just reheat it on the stovetop or in the microwave when you’re ready to eat.
Serving Suggestions:
- With Cornbread: Serve the chili with warm, buttery cornbread on the side for a classic pairing.
- Over Rice: If you want a more filling dish, serve the chili over a bed of steamed white rice or brown rice.
- Tacos or Nachos: Use chili as a filling for tacos, nachos, or a baked potato topping for a fun twist.
This huge pot of chili is not only perfect for a crowd, but it’s also incredibly customizable and easy to make. Plus, it’s one of those dishes that gets better the next day, so it’s perfect for meal prep or leftovers.
Enjoy the chili, and let me know if you want to explore more variations or tips!