Here’s a recipe for making a HUGE pot of homemade chili — perfect for a crowd or to have leftovers that taste even better the next day. This recipe is hearty, flavorful, and customizable.
HUGE Pot of Classic Beef Chili Recipe
Servings: About 12-16 servings (approx. 10-12 cups chili)
Ingredients
Meat and Beans
-
4 lbs ground beef (or mix beef & pork if you like)
-
2 cans (15 oz each) kidney beans, drained and rinsed
-
2 cans (15 oz each) black beans or pinto beans, drained and rinsed
Vegetables
-
3 large onions, diced
-
4 cloves garlic, minced
-
3 bell peppers (any color), diced
-
2-3 jalapeños, finely chopped (optional, for heat)
-
2 cups diced tomatoes (canned or fresh)
Liquids
-
2 (28 oz) cans crushed tomatoes (or tomato sauce)
-
2 cups beef broth (or water)
-
1 cup beer (optional but adds depth)
Spices and Seasonings
-
4 tbsp chili powder (adjust to taste)
-
2 tbsp ground cumin
-
2 tbsp smoked paprika
-
2 tsp dried oregano
-
1-2 tsp cayenne pepper (adjust for heat)
-
2 tsp salt (adjust to taste)
-
1 tsp black pepper
-
1 tbsp brown sugar (balances acidity)
-
1 tbsp cocoa powder (optional, adds richness)
Extras
-
2 tbsp olive oil or vegetable oil
-
1 tbsp Worcestershire sauce (optional)
-
Juice of 1 lime (optional, added at the end)
Instructions
Step 1: Prep Your Ingredients
-
Dice the onions, bell peppers, and jalapeños.
-
Mince the garlic.
-
Rinse and drain the beans.
-
Open all your cans and have everything ready to go.
Step 2: Brown the Meat
-
Heat oil in a very large pot or Dutch oven over medium-high heat.
-
Add ground beef and cook until browned, breaking it up with a spoon.
-
Drain excess fat if needed.
Step 3: Cook the Vegetables
-
Add diced onions, bell peppers, and jalapeños to the meat.
-
Cook for 5-7 minutes until vegetables soften.
-
Add garlic and cook 1 minute more until fragrant.
Step 4: Add Spices
-
Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper, brown sugar, and cocoa powder.
-
Stir well and cook spices for 1-2 minutes to bloom their flavors.
Step 5: Add Liquids and Tomatoes
-
Pour in crushed tomatoes, diced tomatoes, beef broth, and beer (if using).
-
Stir well to combine.
Step 6: Simmer the Chili
-
Bring chili to a boil, then reduce heat to low.
-
Cover and simmer for at least 1.5 to 2 hours, stirring occasionally.
-
The longer it simmers, the better it tastes — if you have time, simmer for 3+ hours.
Step 7: Add Beans and Finish
-
Add drained beans during the last 30 minutes of cooking.
-
Stir in Worcestershire sauce (if using).
-
Adjust salt, pepper, and spices to taste.
-
Just before serving, squeeze in fresh lime juice for brightness (optional).
Serving Suggestions
-
Top with shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, or sliced avocado.
-
Serve with cornbread, tortilla chips, or over rice.
-
Store leftovers in airtight containers; chili flavors improve after a day or two in the fridge.
Tips for Your HUGE Pot of Chili
-
You can double or triple the recipe if you have a massive pot.
-
Substitute ground turkey or chicken for a lighter chili.
-
For a vegetarian version, replace meat with extra beans, lentils, and veggies.
-
Adjust spice levels based on your heat tolerance.