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Huge Pot of Chili

A big-batch, easy chili that feeds a crowd, perfect for busy families and potlucks. Hearty and satisfying, it makes great leftovers.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 16 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tbsp olive oil
  • 6 lbs ground beef (or half beef, half pork; swap for ground turkey or vegan crumbles)
  • 4 large onions, diced
  • 6 cloves garlic, minced
  • 3 medium bell peppers (mixed colors), diced
  • 4 medium 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
  • 1.5 tsp black pepper
  • 2 tbsp cocoa powder or unsweetened dark chocolate for surprising depth
  • 2 tbsp brown sugar balances acidity
  • 3 cans (28-oz) crushed tomatoes
  • 3 cans (15-oz) diced tomatoes with green chilies (optional) for a little kick
  • 3 cans (15-oz) tomato sauce
  • 2 cans (15-oz) red kidney beans, drained and rinsed
  • 2 cans (15-oz) 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
Toppings
  • shredded cheddar
  • sour cream
  • chopped green onions
  • cilantro
  • crushed tortilla chips
  • lime wedges

Method
 

Preparation
  1. Prep your veggies and open your cans. When you make a big pot, mise en place makes life easier.
  2. Heat 2 tbsp olive oil in the large pot over medium-high heat.
  3. 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.
  4. Drain excess fat, leaving a little fond for flavor.
Cooking
  1. Reduce heat to medium. Add onions and bell peppers to the pot. Sauté until softened, about 6–8 minutes.
  2. Add garlic and jalapeños for the last minute.
  3. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast the spices for 30–60 seconds.
  4. Return browned meat to the pot. Mix in tomato paste, cocoa powder, and brown sugar. Stir to combine.
  5. Add crushed tomatoes, diced tomatoes, tomato sauce, broth, and beer. Toss in the bay leaves.
  6. Bring the chili to a gentle simmer, then reduce heat to low. Cover partially and let simmer for at least 45 minutes.
  7. For deeper flavor, simmer 2–3 hours on the lowest heat you can maintain, adding a splash of broth if it gets too thick.
  8. About 20 minutes before serving, stir in the beans and taste for seasoning. Remove bay leaves before serving.

Notes

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. Reheat gently.