HUGE POT of Chilli At Home

Here’s a recipe for a HUGE POT of Chili at Home—hearty, flavorful, and perfect for feeding a crowd or meal prepping for the week. This version is classic, but you can make it spicier or milder depending on your taste.

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Ingredients (Serves 12–15)

• 3 lbs (1.36 kg) ground beef (or a mix of beef and pork)

• 2 large onions, chopped

• 6 cloves garlic, minced

• 3 bell peppers (red, green, or yellow), diced

• 3 (28 oz / 796 g) cans diced tomatoes

• 2 (15 oz / 425 g) cans kidney beans, drained and rinsed

• 2 (15 oz / 425 g) cans black beans, drained and rinsed

• 2 (6 oz / 170 g) cans tomato paste

• 4 cups beef broth (or chicken/vegetable broth)

• 3 tbsp chili powder

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1–2 tsp cayenne pepper (adjust for heat)

• 1 tsp dried oregano

• 1 tsp salt (adjust to taste)

• 1 tsp black pepper

• 2 tsp brown sugar (optional, balances acidity)

• 2 tbsp olive oil or cooking oil

Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, avocado, tortilla chips

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Instructions

1. Brown the Meat

1. In a very large pot or Dutch oven, heat oil over medium-high heat.

2. Add ground beef and cook until browned, breaking it apart with a spatula.

3. Drain excess fat if needed.

2. Sauté Vegetables

1. Add onions, garlic, and bell peppers to the pot.

2. Cook 5–7 minutes until softened and fragrant.

3. Add Tomatoes, Beans, and Paste

1. Stir in diced tomatoes, tomato paste, kidney beans, and black beans.

2. Mix well to combine.

4. Add Broth and Spices

1. Pour in beef broth.

2. Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, pepper, and brown sugar.

3. Bring to a boil, then reduce heat to low.

5. Simmer

• Cover and simmer for 1.5–2 hours, stirring occasionally.

• For thicker chili, simmer uncovered for the last 30 minutes.

6. Taste and Adjust

• Adjust seasoning or heat as needed.

• If chili is too thick, add more broth or water.

7. Serve

• Ladle into bowls and top with shredded cheese, sour cream, green onions, cilantro, or avocado.

• Serve with cornbread, rice, or tortilla chips.

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Tips

• Make it a day ahead—the flavors improve overnight.

• You can swap beans for extra veggies for a lower-carb version.

• Freeze leftovers in portions for easy future meals.

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If you want, I can also give a “HUGE spicy chili with beer and smoked paprika” version that’s extra bold and rich—perfect for parties or game day.