Huge Pot of Chili

Description

This Huge Pot of Chili is hearty, bold, and perfect for feeding a crowd. Packed with ground beef, beans, tomatoes, and a balanced blend of spices, this slow-simmered chili develops deep flavors that taste even better the next day. Whether you serve it at a game day party, family gathering, or freeze it for later, this recipe delivers comfort in every spoonful.

Ingredients for Huge Pot of Chili

• 2 tbsp olive oil

• 2 large onions, chopped

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

• 6 cloves garlic, minced

• 3 lbs ground beef (or a mix of beef & pork)

• 4 cans (15 oz each) diced tomatoes

• 2 cans (6 oz each) tomato paste

• 3 cans (15 oz each) kidney beans, drained & rinsed

• 2 cans (15 oz each) black beans, drained & rinsed

• 2 cups beef broth (or water)

• 3 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp smoked paprika

• 1 tsp cayenne pepper (adjust for heat)

• 2 tsp dried oregano

• 2 tsp salt (or to taste)

• 1 tsp black pepper

• 1–2 tsp sugar or honey (optional, to balance acidity)

Instructions

1. Sauté the aromatics

   • Heat olive oil in a large stockpot over medium heat.

   • Add onions and bell peppers; cook until softened (about 5 minutes).

   • Stir in garlic and cook for another 1 minute.

2. Brown the meat

   • Add ground beef to the pot. Cook, breaking it apart, until fully browned and no longer pink.

   • Drain excess fat if needed.

3. Add the tomatoes & beans

   • Stir in diced tomatoes, tomato paste, kidney beans, black beans, and beef broth.

4. Season & simmer

   • Add chili powder, cumin, smoked paprika, cayenne, oregano, salt, pepper, and sugar (if using).

   • Stir well, bring to a boil, then reduce heat to low.

5. Cook slowly for flavor

   • Cover partially and simmer for at least 1 hour (up to 3 hours), stirring occasionally.

   • The longer it cooks, the richer the flavor.

6. Taste & adjust

   • Add more salt, pepper, or spices as desired before serving.

Notes

• For extra smoky flavor, add 1–2 chopped chipotle peppers in adobo sauce.

• For a thicker chili, remove the lid during the last 30 minutes of simmering.

• Make it vegetarian by swapping meat for lentils or additional beans.

• This recipe freezes extremely well—portion into containers and freeze for up to 3 months.

Tips

• Layer the flavors: Bloom the spices in oil before adding liquid for deeper taste.

• Let it rest: Chili often tastes better the next day as flavors meld.

• Serve with toppings: Shredded cheese, sour cream, jalapeños, chopped onions, avocado, or cornbread.

• If making for a crowd, keep it warm in a slow cooker on low.

Servings

• Makes: 12–14 servings

• Serving Size: About 1½ cups

Nutritional Info (per serving, approx.)

• Calories: 370

• Protein: 26g

• Carbohydrates: 30g

• Fat: 15g

• Fiber: 10g

• Sodium: 820mg

• Sugar: 8g

Benefits

• High in protein for muscle maintenance and satiety.

• Fiber-rich from beans, aiding digestion.

• Customizable heat level to suit your taste.

• Batch-cooking friendly—perfect for meal prep or freezing.

• Crowd-pleaser for gatherings and potlucks.

Q & A

Q: Can I make this in a slow cooker?
A: Yes—brown the meat first, then add all ingredients to the slow cooker and cook on low for 6–8 hours.

Q: How do I make it less spicy?
A: Reduce or omit cayenne and use mild chili powder.

Q: Can I use fresh tomatoes instead of canned?
A: Yes, use about 10–12 cups chopped fresh tomatoes; simmer longer to reduce excess liquid.

Q: Can I add other vegetables?
A: Absolutely—corn, zucchini, or carrots work great.

Q: How long does it last in the fridge?
A: Up to 4 days in an airtight container.