Craving a hearty, flavorful meal to feed a crowd or enjoy for days? This “Huge Pot of Chili” recipe brings together a savory blend of ground meat, beans, spices, and vegetables simmered to perfection. Whether you’re hosting a family gathering, preparing for a chilly evening, or simply love the warmth of a good homemade chili, this recipe is sure to satisfy. Packed with bold flavors, it’s the perfect dish to make ahead and enjoy throughout the week.
Ingredients:
- 2 lbs ground beef (or ground turkey for a leaner option)
- 1 lb ground pork (optional, for extra richness)
- 2 medium onions, finely chopped
- 2 bell peppers (red and green), chopped
- 6 cloves garlic, minced
- 2 cans (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cans (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups beef broth (or vegetable broth for a vegetarian version)
- 2 tbsp chili powder
- 1 tbsp cumin powder
- 1 tbsp smoked paprika
- 1 tsp oregano
- 1/2 tsp ground cinnamon (a secret ingredient for extra depth)
- Salt and pepper, to taste
- 2 tbsp olive oil (for sautéing)
- 1-2 fresh jalapeños, sliced (optional for heat)
- 1 tbsp brown sugar (optional, balances acidity)
- Toppings (optional but recommended): Sour cream, shredded cheese, chopped green onions, cilantro, and tortilla chips
Instructions:
- Prepare the ingredients:
Begin by chopping your onions, bell peppers, and garlic. Drain and rinse the beans. If you’re using fresh jalapeños, slice them now, too. - Brown the meat:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and ground pork (if using). Brown the meat, breaking it up into small pieces as it cooks. Once browned, remove any excess grease. - Sauté the vegetables:
Add the chopped onions, bell peppers, and garlic to the pot with the meat. Stir and cook for about 5 minutes until the vegetables soften. - Spice it up:
Stir in the chili powder, cumin, smoked paprika, oregano, cinnamon, and a pinch of salt and pepper. Let the spices bloom in the heat for 1-2 minutes, stirring occasionally. - Add the tomatoes and beans:
Pour in the diced tomatoes (with their juices), tomato paste, and beef broth. Stir well to combine. Then, add the drained beans (kidney, black, or any other type you prefer). Stir again and bring to a boil. - Simmer and adjust:
Reduce the heat to low and let the chili simmer uncovered for at least 1 hour, stirring occasionally. The longer it simmers, the richer the flavor. Taste the chili and adjust seasoning with salt, pepper, or a pinch of brown sugar if you’d like a touch of sweetness. - Add heat (optional):
If you want to turn up the heat, add the sliced jalapeños in the last 10 minutes of simmering. For more spice, feel free to add chili flakes or hot sauce. - Serve:
Once the chili has thickened and the flavors have melded together, it’s ready to serve. Ladle it into bowls and top with your favorite chili toppings: a dollop of sour cream, shredded cheese, chopped green onions, cilantro, or some crunchy tortilla chips. - Enjoy:
This hearty chili can be enjoyed immediately, or you can refrigerate leftovers for up to a week. It also freezes well for future meals. Enjoy with cornbread or crackers on the side for an added touch of comfort!