Huge Pot of Chili: The Big-Batch Comfort Your Week Needs
If your week feels like a juggling act — work, kids, soccer practice, and the eternal question of “what’s for dinner?” — this Huge Pot of Chili is your new best friend. It’s a warm, forgiving, and downright delicious one-pot meal that stretches to feed a crowd, freezes beautifully for later, and tastes even better the next day. I’m Anna, and my sister Patricia and I have turned this into our go-to when we need a kitchen win with minimal stress.
Need a side that travels well to potlucks? Pair it with a creamy Classic Homestyle Potato Salad and you’ll be the one people ask for the recipe.
Why You’ll Love This Huge Pot of Chili
- Feeds a crowd or gives you easy leftovers for the week (hello, packed lunches!).
- Uses pantry-friendly ingredients and is easy to scale up or down.
- Flexible: make it meaty, vegetarian, spicy, or mild to suit picky eaters.
- Reheats like a dream — even better than day one.
This recipe is presented as a big-batch chili to serve about 12–16 people, perfect for family gatherings, game days, or stockpiling in the freezer for busy evenings.
Ingredients (Huge Pot, serves 12–16)
- 3 tbsp olive oil
- 6 lbs ground beef (or half beef, half pork; swap for ground turkey or vegan crumbles for a lighter or plant-based option)
- 4 large onions, diced
- 6 cloves garlic, minced
- 3 bell peppers (mixed colors), diced
- 4 jalapeños, seeds removed and diced (optional — use fewer for mild)
- 6 tbsp chili powder
- 4 tbsp ground cumin
- 2 tbsp smoked paprika
- 2 tsp dried oregano
- 2 tsp kosher salt (adjust to taste)
- 1½ tsp black pepper
- 2 tbsp cocoa powder or unsweetened dark chocolate (surprising depth!)
- 2 tbsp brown sugar (balances acidity)
- 3 (28-oz) cans crushed tomatoes
- 3 (15-oz) cans diced tomatoes with green chilies (optional for a little kick)
- 3 (15-oz) cans tomato sauce
- 2 (15-oz) cans red kidney beans, drained and rinsed
- 2 (15-oz) cans black beans, drained and rinsed
- 4 cups beef or chicken broth (or water + bouillon)
- 1 cup beer (optional — adds body; replace with broth if you prefer)
- 3 tbsp tomato paste
- 2 bay leaves
- Toppings: shredded cheddar, sour cream, chopped green onions, cilantro, crushed tortilla chips, lime wedges
Equipment
- Large stockpot or 12–16 quart Dutch oven
- Wooden spoon, measuring spoons/cups, chef’s knife
Step-by-Step Directions
- Prep your veggies and open your cans. When you make a big pot, mise en place makes life easier.
- Heat 2 tbsp olive oil in the large pot over medium-high heat. Add half the ground beef and brown without overcrowding. Break it up as it cooks. Browning adds flavor, so take your time. Remove browned meat to a bowl. Repeat with remaining meat and 1 tbsp oil if needed. Drain excess fat, but leave a little fond (those brown bits) for flavor.
- Reduce heat to medium. Add onions and bell peppers to the pot. Sauté until softened, about 6–8 minutes. Add garlic and jalapeños for the last minute. Smell that? That’s dinner showing up.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast the spices for 30–60 seconds to wake them up. Stir them into the veggies.
- Return browned meat to the pot. Mix in tomato paste, cocoa powder, and brown sugar. Stir to combine. Add crushed tomatoes, diced tomatoes, tomato sauce, broth, and beer. Toss in the bay leaves.
- Bring the chili to a gentle simmer, then reduce heat to low. Cover partially and let simmer for at least 45 minutes, stirring occasionally. For deeper flavor, simmer 2–3 hours on the lowest heat you can maintain. If the chili gets too thick, add a splash of broth.
- About 20 minutes before serving, stir in the beans and taste for seasoning. Add more salt, pepper, or a little sugar if the tomatoes are too tart. Remove bay leaves before serving.
- Serve hot with your favorite toppings. It’s practically begging for shredded cheddar, a dollop of sour cream, and a squeeze of lime.
Make-Ahead and Freezing
- Chill completely, then store in airtight containers for up to 4 days in the fridge.
- For the freezer: cool fully, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Cooking Tips & Tricks (because nobody’s perfect — and that’s okay)
- Bean choice: If you love a creamy texture, mash a few beans against the pot and stir them in. It thickens the chili naturally.
- Texture control: Prefer a smoother chili? Pulse a cup or two in a blender and stir back in.
- Spice scale: Reduce jalapeños and spicy chili powder for kids. Add a pinch of cayenne or chopped chipotle in adobo if you want serious heat.
- Browning is flavor: Don’t rush the browning step for the meat — it’s where a lot of depth comes from.
- Low-and-slow = cozy: The longer you simmer (low and slow), the more the flavors marry. If you’re short on time, an hour works fine, but plan ahead when you can.
- Pantry rescue: No crushed tomatoes? Crush whole peeled tomatoes by hand in a bowl or use diced tomatoes and blitz a few with an immersion blender.
- Pairing ideas: Serve with crusty bread, cornbread, or a light salad. Want a comfort-forward side? Try this Apple Cider Pot Roast with Potatoes for an entirely different dinner night. (Yes, that’s a shameless plug — but it’s delicious.)
A Little Kitchen Story (because food is memory)
Patricia and I learned the joy of big-batch chili the hard way — at a family reunion that ballooned from 20 to 40 people overnight. I brought a “small” pot. People were nice about it, but those polite smiles were hiding hangry souls. After that, I vowed never to underestimate the power of a huge pot. We now double or triple this recipe for holidays and football Sundays. The first time my niece tried it, she declared it “the best bowl ever,” and I still start smiling when I think of her face.
FAQs — Quick Answers for Busy Cooks
Q: Can I make this vegetarian or vegan?
A: Absolutely. Replace the meat with extra beans, lentils, and finely chopped mushrooms or vegan crumbles. Use vegetable broth instead of meat-based broth. The spices and tomato base carry the dish nicely.
Q: Do I have to use beans?
A: No. Some folks love “no-bean” chili. If you skip the beans, add another pound of meat or more veggies (zucchini, roasted corn) to keep the volume up.
Q: How can I thicken runny chili?
A: Simmer uncovered to reduce liquid, mash a few beans into the pot, or whisk a small amount of cornmeal into cold water and stir it in. A tablespoon of masa harina works wonders for corn flavor and thickness.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For a slow cooker, brown meat and sauté veggies first, then combine everything and cook on low 6–8 hours. For an Instant Pot, use the sauté function to brown and cook under high pressure for 20 minutes, then natural release.
Q: How do I reheat leftovers without drying them out?
A: Reheat gently on the stovetop with a splash of broth, or microwave in short bursts, stirring in between. Add toppings fresh — they keep it lively.
Final Serving Ideas
- Chili bar: Set out bowls of shredded cheese, chopped onions, cilantro, sliced jalapeños, tortilla chips, and sour cream for easy entertaining.
- Chili mac: Stir cooked macaroni into warmed chili for a kid-pleasing dinner.
- Baked potatoes: Spoon chili over baked potatoes for a hearty, cozy meal.
Conclusion
If you want more inspiration for big-batch chili variations, check out the Big Ass Pot of Chili Recipe – Lick My Spoon for a bold, no-nonsense take. For a tried-and-true home-cook version with useful step-by-step tips, take a look at The Best Chili Recipe {EASY RECIPE} – Spend With Pennies. Both are great reads if you’re in the mood to experiment or refine your personal chili style.
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Huge Pot of Chili: big-batch, easy chili for busy families. Hearty, make-ahead comfort that feeds a crowd — quick, cozy, and satisfying. Try it today!
Huge Pot of Chili
Ingredients
Method
- Prep your veggies and open your cans. When you make a big pot, mise en place makes life easier.
- Heat 2 tbsp olive oil in the large pot over medium-high heat.
- Add half the ground beef and brown without overcrowding. Break it up as it cooks. Remove browned meat to a bowl and repeat with remaining meat, adding 1 tbsp oil if needed.
- Drain excess fat, leaving a little fond for flavor.
- Reduce heat to medium. Add onions and bell peppers to the pot. Sauté until softened, about 6–8 minutes.
- Add garlic and jalapeños for the last minute.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast the spices for 30–60 seconds.
- Return browned meat to the pot. Mix in tomato paste, cocoa powder, and brown sugar. Stir to combine.
- Add crushed tomatoes, diced tomatoes, tomato sauce, broth, and beer. Toss in the bay leaves.
- Bring the chili to a gentle simmer, then reduce heat to low. Cover partially and let simmer for at least 45 minutes.
- For deeper flavor, simmer 2–3 hours on the lowest heat you can maintain, adding a splash of broth if it gets too thick.
- About 20 minutes before serving, stir in the beans and taste for seasoning. Remove bay leaves before serving.