You got it — here’s how to make a HUGE pot of hearty, meaty chili at home. Perfect for game days, feeding a crowd, or freezing in batches. This version is classic, thick, bold, and can be customized however spicy (or not) you like.
🍲 Big-Batch Classic Chili Recipe
🕒 Total Time: 1 hour 30 minutes
🍽 Servings: 10–12 (or more)
🥩 Ingredients:
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3 lbs ground beef (or 2 lbs beef + 1 lb pork or turkey)
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2 medium onions, diced
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1 large green bell pepper, diced
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1 large red bell pepper, diced
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4 cloves garlic, minced
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3 cans (15 oz each) kidney beans, drained and rinsed
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2 cans (15 oz each) black or pinto beans, drained and rinsed
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2 cans (28 oz) crushed tomatoes
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1 can (15 oz) tomato sauce
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1 small can (6 oz) tomato paste
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2 cups beef broth or water
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2–3 tbsp chili powder
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1 tbsp ground cumin
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1 tsp smoked paprika
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1/2 tsp cayenne pepper (optional, to taste)
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1 tsp oregano
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Salt and black pepper, to taste
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1 tbsp Worcestershire sauce (optional, adds depth)
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1 tsp sugar (optional, balances acidity)
🔪 Optional Add-Ins:
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1–2 chopped chipotle peppers in adobo (for smoky heat)
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1–2 cups corn (frozen or canned)
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1 bottle of beer instead of broth (for depth)
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Hot sauce, to taste
👨🍳 Instructions:
1. Brown the Meat
In a large heavy pot or Dutch oven, cook the ground meat over medium-high heat until browned. Drain excess grease if needed.
2. Sauté Veggies
Add onions, peppers, and garlic to the pot with the meat. Cook until softened (5–7 minutes).
3. Build the Base
Stir in tomato paste and all spices. Cook for 1–2 minutes to wake up the flavors.
4. Add Liquids & Beans
Pour in crushed tomatoes, tomato sauce, broth (or beer), and Worcestershire. Add the beans. Stir well to combine.
5. Simmer Low & Slow
Bring to a simmer. Reduce heat to low and cook uncovered for 45–60 minutes, stirring occasionally. It should thicken and deepen in flavor. Add a splash of water if it gets too thick.
6. Adjust Seasoning
Taste and adjust salt, heat, or sweetness. Add hot sauce or cayenne if needed.
🍽 Serving Ideas:
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Top with shredded cheese, sour cream, scallions, jalapeños
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Serve with cornbread, rice, or tortilla chips
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Use leftovers for chili dogs, nachos, baked potatoes, or chili mac
🧊 Storage:
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Keeps 5 days in the fridge
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Freezes well up to 3 months
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Reheats great in microwave or stovetop