HUGE POT of Chili

This hearty chili recipe is perfect for gatherings or meal prepping for the week. Packed with flavor, beans, and ground meat, it’s sure to satisfy everyone’s appetite. Simmering it in a large pot allows the flavors to meld beautifully. Serve it with cornbread, cheese, or your favorite toppings for a delicious meal!

Ingredients

  • 2 pounds ground beef (or turkey)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 bell peppers, chopped (any color)
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 (28 oz) cans crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 3 cups beef or chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, jalapeños

Instructions

  1. Brown the Meat:
  • In a large pot or Dutch oven over medium-high heat, add the ground beef. Cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes). Drain excess fat if necessary.
  1. Add Vegetables:
  • Stir in the chopped onion, bell peppers, and minced garlic. Cook until the vegetables are softened (about 5 minutes).
  1. Combine Ingredients:
  • Add the kidney beans, black beans, crushed tomatoes, tomato paste, and broth to the pot. Stir well to combine.
  1. Season:
  • Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir until all ingredients are well combined.
  1. Simmer:
  • Bring the chili to a boil. Reduce the heat to low, cover, and let it simmer for at least 1 hour. Stir occasionally, and add more broth if you prefer a thinner consistency.
  1. Adjust Seasoning:
  • Taste the chili and adjust the seasoning as needed. You can add more chili powder for extra heat.
  1. Serve:
  • Ladle the chili into bowls and top with your favorite toppings like cheese, sour cream, green onions, or cilantro.
  1. Storage:
  • Allow leftover chili to cool completely before storing in an airtight container. It can be refrigerated for up to 5 days or frozen for up to 3 months.

Enjoy your HUGE POT of Chili! Perfect for a cozy night in or sharing with friends and family.

Leave a Comment