Hearty, bold, and perfect for feeding a crowd
There’s nothing more satisfying than making a huge pot of chili at home. It’s rich, filling, packed with deep spices, and gets better the longer it simmers. Whether you’re cooking for family, guests, meal prep, or freezing for later, this big-batch chili is the ultimate comfort food that never disappoints.
This recipe is designed for maximum flavor, easy scaling, and long simmering, giving you that thick, restaurant-style chili everyone loves.
Why a Big Pot of Chili Is Always a Win
Chili is one of the best large-batch meals because it’s:
- Affordable
- Easy to customize
- Perfect for leftovers
- Even better the next day
A slow simmer allows the spices to bloom, the meat to become tender, and the sauce to turn deep, rich, and irresistible.
Ingredients You’ll Need (Large Batch)
Meat & Base
- 2.5–3 kg (5–6 lb) ground beef (or half beef, half ground turkey)
- 3 tablespoons olive oil
- 3 large onions, chopped
- 6 cloves garlic, minced
Beans & Tomatoes
- 4 cans kidney beans, drained
- 2 cans black beans, drained
- 4 large cans crushed tomatoes
- 2 cans tomato paste
Spices & Seasoning
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons paprika (smoked if possible)
- 1 tablespoon oregano
- 1–2 teaspoons cayenne pepper (optional)
- Salt & black pepper, to taste
Liquid
- 4–5 cups beef broth
Optional add-ins:
Bell peppers, corn, cocoa powder (1 tsp), brown sugar (1 tbsp), or a splash of vinegar
Step-by-Step Instructions
1. Brown the Meat
In a very large pot, heat olive oil over medium-high heat. Add ground beef and cook until browned. Drain excess fat if needed.
2. Build the Flavor
Add onions and cook for 5–7 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
3. Add Tomatoes & Beans
Stir in crushed tomatoes, tomato paste, and all beans. Mix well.
4. Season Generously
Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir until evenly combined.
5. Simmer Low & Slow
Pour in beef broth, bring to a gentle boil, then reduce to low. Simmer 2–3 hours, stirring occasionally, until thick and rich.
6. Final Adjustments
Taste and adjust seasoning. Add optional cocoa powder or vinegar for depth.
Pro Tips for the Best Big-Batch Chili
- Simmer longer = deeper flavor
- Don’t rush spices—let them cook
- Mash some beans to thicken naturally
- Chill overnight for even better taste
Serving Ideas
Top your chili with:
- Shredded cheese
- Sour cream or yogurt
- Chopped onions
- Jalapeños
- Fresh cilantro
Serve with cornbread, rice, baked potatoes, or tortilla chips.
Storage & Freezing
- Fridge: up to 5 days
- Freezer: up to 3 months
- Reheats beautifully on stovetop or microwave
Final Thoughts
A HUGE pot of chili at home is comfort, flavor, and practicality all in one. It feeds a crowd, stretches your budget, and delivers bold satisfaction with every bowl. Once you make it this way, you’ll never go back to small batches 🌶️🔥