Ah, a HUGE pot of chili at home—perfect for feeding a crowd, freezing for later, or just enjoying leftovers for days. I can give you a big-batch, hearty chili recipe that’s rich, flavorful, and flexible so you can tweak spice, meat, or beans to your liking.
Ingredients (Feeds ~10–12 people)
Meat & Base:
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3 lbs ground beef (or mix beef + sausage or turkey)
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2 large onions, diced
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4–5 cloves garlic, minced
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2 bell peppers, diced (any color)
Beans & Tomatoes:
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3 cans (15 oz each) kidney beans, drained and rinsed
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2 cans (15 oz each) black beans, drained and rinsed
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2 cans (28 oz each) crushed tomatoes
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1 can (15 oz) tomato sauce
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1–2 cups beef or chicken broth (depending on desired thickness)
Spices:
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3 tbsp chili powder
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2 tsp cumin
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1 tsp smoked paprika
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1 tsp oregano
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½ tsp cayenne (adjust to taste)
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Salt & black pepper to taste
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Optional: 1–2 tbsp cocoa powder or a square of dark chocolate for depth
Optional Extras:
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Corn, diced carrots, or zucchini for extra veggies
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Hot sauce, diced jalapeños, or chipotle peppers for heat
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Fresh cilantro or green onions for garnish
Instructions
1. Brown the Meat:
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In a huge pot (at least 6–8 qt), brown the meat over medium heat until fully cooked.
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Remove excess fat if desired.
2. Sauté Vegetables:
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Add onions, garlic, and bell peppers. Cook until softened (~5 minutes).
3. Add Tomatoes & Beans:
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Stir in crushed tomatoes, tomato sauce, beans, and broth.
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Mix thoroughly.
4. Season:
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Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper.
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Stir well, taste, and adjust seasoning. Add cocoa or dark chocolate if using.
5. Simmer:
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Bring to a gentle boil, then reduce heat to low.
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Cover and simmer 1–2 hours, stirring occasionally.
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For even more flavor, simmer longer (up to 4 hours). Add extra broth if chili becomes too thick.
6. Serve:
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Top with shredded cheese, sour cream, diced onions, or fresh cilantro.
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Serve with cornbread, tortilla chips, or over rice.
Pro Tips for a HUGE Pot:
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Use a very large stockpot (8–10 qt) to avoid overflow and make stirring easy.
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Chili often tastes better the next day—flavors deepen overnight.
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Freeze in portions: chili freezes beautifully in airtight containers for 2–3 months.
If you want, I can also give a “super meaty, no-beans” Texas-style huge chili recipe that’s perfect if you’re looking for that authentic beef-heavy version.