You’re going big — and nothing beats a huge pot of chili simmering away, filling the kitchen with savory, smoky, spicy goodness. 🌶️🍲 Whether it’s for game day, a family gathering, or stocking your freezer, here’s a BIG-BATCH, classic chili recipe that’s hearty, customizable, and crowd-approved.
🍲 HUGE POT of Classic Beef Chili
🕒 Prep: 25 min | Simmer: 1–2 hrs
🍽️ Serves: 12–16 (or more!)
🧂 Ingredients
Meat & Veg:
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3 lbs ground beef (or 2 lbs beef + 1 lb sausage for extra flavor)
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2 large onions, diced
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1 green bell pepper, diced
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1 red bell pepper, diced
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4 cloves garlic, minced
Canned Goods:
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3 cans (15 oz each) kidney beans, drained and rinsed
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2 cans (15 oz) black beans or pinto beans (your choice)
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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 small can (6 oz) tomato paste
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2 cups beef broth (or water)
Spices:
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3 tbsp chili powder
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1 tbsp ground cumin
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2 tsp smoked paprika
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1 tsp oregano
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½ tsp cayenne pepper (optional, for heat)
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Salt and black pepper to taste
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1–2 tsp brown sugar (to balance acidity — optional but recommended)
🔥 Instructions
1. Brown the meat
In a giant pot (at least 8–10 quarts), cook the ground beef over medium heat until browned. Drain excess fat.
2. Add veggies
Add onions, bell peppers, and garlic. Cook until softened — about 5–7 minutes.
3. Season
Add chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Stir well and cook 1 minute to toast the spices.
4. Add liquids & beans
Stir in crushed tomatoes, tomato sauce, tomato paste, beans, and beef broth. Add brown sugar if using.
5. Simmer
Bring to a simmer. Reduce heat and simmer uncovered for at least 1 hour (2 hours even better), stirring occasionally. Add water or broth if it gets too thick.
6. Taste & adjust
Taste and adjust salt, spice, and thickness. If it’s too acidic, add more brown sugar. Too thick? Add broth. Too mild? More chili powder or hot sauce.
🍽️ Serving Ideas
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Classic: Top with shredded cheddar, sour cream, green onions, corn chips, or jalapeños
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Over rice, baked potatoes, or cornbread
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Use leftovers for:
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Chili dogs
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Chili mac
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Taco salad topping
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Nachos
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🧊 Storage & Freezing
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Keeps in the fridge: up to 5 days
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Freezes well for up to 3 months
(Portion into containers for easy grab-and-reheat meals)
🔁 Variations
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Make it a 3-meat chili: ground beef, pork sausage, and chorizo
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Add beer instead of some of the broth for a rich flavor
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Want it spicier? Add chipotle in adobo, fresh jalapeños, or hot sauce
Want a vegetarian version, white chicken chili, or a slow cooker method next?
