Huge Pot of Chili Recipe

Chili is a universally loved dish that’s hearty, flavorful, and incredibly versatile. Making a huge pot of chili is perfect for feeding a crowd, meal prepping for the week, or stocking your freezer with delicious homemade meals. Whether you prefer it mild or spicy, this customizable recipe will help you whip up a pot of chili that satisfies everyone at the table.

Ingredients

Base Ingredients:

• 2 lbs ground beef (or a mix of beef and pork)
• 1 lb ground turkey or sausage (optional, for added variety)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 2 celery stalks, diced
• 1 large carrot, grated (optional, for natural sweetness)

Seasonings:

• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Liquids and Tomatoes:

• 2 cans (28 oz each) crushed tomatoes
• 2 cans (14 oz each) diced tomatoes with green chilies
• 2 cups beef or chicken broth
• 1 cup water (optional, to adjust thickness)

Beans and Extras:

• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained (optional)
• 1 tablespoon sugar (optional, to balance acidity)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (optional, for extra heat)

Garnishes:

• Shredded cheese (cheddar or Monterey Jack)
• Sour cream
• Chopped green onions
• Fresh cilantro
• Crushed tortilla chips or crackers

Step-by-Step Instructions

Step 1: Brown the Meat

1. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the ground beef and turkey (or sausage), breaking it up with a spoon. Cook until browned and no pink remains, about 8–10 minutes.
3. Remove the meat with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Step 2: Sauté the Vegetables

1. In the same pot, add the onion, garlic, bell peppers, celery, and grated carrot.
2. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.

Step 3: Build the Flavor Base

1. Stir in the chili powder, cumin, smoked paprika, cayenne (if using), oregano, salt, and pepper.
2. Cook the spices with the vegetables for 1–2 minutes, allowing them to bloom and release their flavors.

Step 4: Add the Liquids

1. Return the cooked meat to the pot.
2. Pour in the crushed tomatoes, diced tomatoes with green chilies, and broth.
3. Stir well to combine and bring the mixture to a gentle boil.

Step 5: Add the Beans and Simmer

1. Reduce the heat to low and stir in the kidney beans, black beans, pinto beans, and optional corn.
2. Add the sugar, Worcestershire sauce, and hot sauce (if desired).
3. Cover partially and let the chili simmer for at least 45 minutes to 1 hour, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will develop.

Step 6: Adjust Thickness and Seasoning

1. If the chili is too thick, add water or broth a little at a time until you reach your desired consistency.
2. Taste and adjust the seasoning with additional salt, pepper, or chili powder as needed.

Step 7: Serve and Garnish

1. Ladle the chili into bowls and top with shredded cheese, a dollop of sour cream, chopped green onions, and fresh cilantro.
2. Serve with warm cornbread, tortilla chips, or crackers on the side.

Serving and Storage Tips

Serving:

• Perfect for: Game days, potlucks, family dinners, or meal prepping.
• Portion size: This recipe makes 10–12 generous servings.

Storage:

• Refrigerate: Store leftover chili in an airtight container for up to 5 days.
• Freeze: Chili freezes beautifully. Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months.

Reheating:

• Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if needed.

Helpful Notes

• Meat Options: Ground chicken, lamb, or plant-based meat crumbles can be substituted for ground beef or turkey.
• Vegetarian Option: Skip the meat and double the beans or add lentils for a hearty vegetarian version.
• Spice Level: Adjust cayenne pepper and hot sauce to suit your preferred heat level.
• Thicker Chili: Stir in 2 tablespoons of cornmeal or masa harina to thicken the chili further.
• Flavor Boost: Add a splash of strong coffee or a square of dark chocolate for depth.

Tips from Well-Known Chefs

• Chef Ina’s Tip: “Always let chili rest for 10–15 minutes before serving. It allows the flavors to meld beautifully.”
• Chef Rick’s Tip: “For an authentic Mexican twist, add a teaspoon of ground cinnamon and a pinch of cocoa powder to the chili.”
• Chef Gordon’s Tip: “Don’t skimp on the sautéing—this step builds the base for the best flavor.”

Frequently Asked Questions

1. Can I make chili in a slow cooker?

Yes! Brown the meat and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

2. Can I skip the beans?

Absolutely. You can make a beanless chili by increasing the amount of meat or adding diced vegetables like zucchini or mushrooms.

3. How do I make chili spicier?

Add diced jalapeños, extra cayenne, or a chipotle pepper in adobo sauce.

4. Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to peel and dice them. Use about 8 large tomatoes for this recipe.

5. What’s the secret to rich chili flavor?

Simmering low and slow is key. Adding a splash of vinegar, Worcestershire sauce, or chocolate can also enhance the depth of flavor.

6. What’s the best side dish for chili?

Cornbread, garlic bread, or a simple green salad pairs perfectly with chili.

7. Can I make chili gluten-free?

Yes! Just ensure your broth and Worcestershire sauce are gluten-free.

8. What can I use to thicken chili?

Masa harina, cornmeal, or blending a small portion of the beans works well.

9. Can I add alcohol to the chili?

A splash of beer or red wine can add complexity to the flavor.

10. Is chili better the next day?

Absolutely! The flavors deepen as the chili rests, making it even tastier the next day.