A Huge Pot of Chili Recipe

When you need a meal that’s hearty, warming, and perfect for feeding a crowd, nothing beats a huge pot of chili. Packed with bold flavors, tender beans, juicy meat, and the perfect amount of spice, this recipe is customizable and sure to satisfy. Whether you’re hosting a game day party, meal prepping for the week, or simply craving a big, cozy meal, this chili has you covered.

Ingredients

For the Chili:

• 2 tbsp olive oil
• 2 lbs ground beef, ground turkey, or a mix of both
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 bell peppers, diced (use red, green, or yellow)
• 1 jalapeño, finely chopped (optional, for heat)
• 3 cans (14 oz each) diced tomatoes
• 2 cans (14 oz each) tomato sauce
• 2 cans (14 oz each) kidney beans, drained and rinsed
• 2 cans (14 oz each) black beans, drained and rinsed
• 1½ cups beef or chicken broth (add more for thinner chili)
• 3 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• ½ tsp cayenne pepper (optional)
• Salt and pepper, to taste

For Garnish:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Sliced green onions or fresh cilantro
• Tortilla chips or cornbread

Step-by-Step Instructions

Step 1: Cook the Meat

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add the ground beef (or turkey) and cook until browned, breaking it up with a wooden spoon. Season lightly with salt and pepper.
• Remove the meat from the pot and set aside, draining excess grease if necessary.

Step 2: Sauté Vegetables

• In the same pot, add the diced onion, bell peppers, and jalapeño (if using). Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Base

• Add the tomato paste to the pot and cook for 1–2 minutes, stirring to caramelize it slightly.
• Pour in the diced tomatoes, tomato sauce, and broth. Stir to combine.

Step 4: Add the Beans and Spices

• Stir in the drained beans, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Mix well to coat all the ingredients with spices.

Step 5: Simmer the Chili

• Return the cooked meat to the pot and stir to combine.
• Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for 1–2 hours.

Step 6: Taste and Adjust

• Taste the chili and adjust the seasoning with additional salt, pepper, or spices if needed. If the chili is too thick, add more broth to reach your desired consistency.

Step 7: Serve and Garnish

• Ladle the chili into bowls and garnish with shredded cheese, sour cream, green onions, or fresh cilantro. Serve with tortilla chips, cornbread, or crackers on the side.

Serving and Storage Tips

Serving Suggestions:

• Pair with buttery cornbread, garlic bread, or a fresh green salad.
• For a fun twist, serve over baked potatoes, spaghetti (for a Cincinnati-style chili), or tortilla chips for a nacho-style chili.

Storage Tips:

• Refrigeration: Store leftover chili in an airtight container for up to 5 days.
• Freezing: Chili freezes beautifully for up to 3 months. Let it cool completely, then portion into freezer-safe containers or bags. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over medium heat or in the microwave, adding a splash of water or broth if needed.

Helpful Notes

1. Meat Options: Ground beef is classic, but ground turkey, chicken, pork, or even a mix of sausage and beef works well.
2. Vegetarian Version: Skip the meat and add extra beans or lentils. Sweet potatoes or butternut squash make excellent additions.
3. Control the Heat: Adjust the spice level by adding more or less cayenne pepper, jalapeños, or chili powder.
4. Thicker Chili: For an even heartier texture, mash some of the beans with a potato masher or add crushed tortilla chips directly to the pot.

Tips from Well-Known Chefs

• Chef Bobby Flay: “Toast your spices before adding them to the pot to enhance their flavor and aroma.”
• Chef Ina Garten: “Add a splash of espresso or a small piece of dark chocolate for an unexpected depth of flavor.”
• Chef Gordon Ramsay: “Finish with a drizzle of good olive oil or squeeze of lime for brightness and balance.”

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Frequently Asked Questions (FAQs)

1. Can I make this chili in a slow cooker?
Yes! Brown the meat and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

2. Can I use dried beans instead of canned?
Absolutely! Soak 1 cup of dried beans overnight, then cook them separately before adding to the chili.

3. Can I make this chili spicier?
Yes! Add more cayenne, jalapeños, or even a splash of hot sauce for extra heat.

4. What’s the best way to thicken chili?
Simmer uncovered to reduce liquid, mash some beans, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

5. Can I use beer in this recipe?
Yes! Replace 1 cup of broth with your favorite beer for a deeper, richer flavor.

6. How do I keep it mild for kids?
Skip the jalapeños and cayenne, and use mild chili powder. Let everyone customize their spice level with hot sauce at the table.

7. Can I add vegetables to this chili?
Definitely! Zucchini, corn, or diced sweet potatoes make great additions.

8. Can I double the recipe?
Yes! This chili scales easily—just use a very large pot. It’s great for meal prep or freezing leftovers.

9. How can I make it creamier?
Stir in ½ cup of sour cream, cream cheese, or heavy cream at the end for a creamy variation.

10. How do I serve chili for a party?
Set up a chili bar with toppings like cheese, sour cream, diced onions, jalapeños, tortilla chips, and cornbread for a fun and interactive meal.