Here’s a classic, hearty large pot of homemade chili — perfect for family meals or batch cooking.
🌶️ Homemade Chili (Large Pot)
Ingredients (Serves 6–8)
- 2 lbs ground beef, turkey, or a mix
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, diced (optional: mix colors)
- 2 cans (14 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 2 cups beef or vegetable broth
- 2–3 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika (optional)
- ½ tsp cayenne (adjust to taste)
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, cilantro
Instructions
1️⃣ Brown the meat
- Heat a large pot over medium heat.
- Add meat and cook until browned, breaking into small pieces.
- Drain excess fat if necessary.
2️⃣ Sauté vegetables
- Add onion, garlic, and bell peppers to the pot.
- Cook 5–7 minutes until softened and fragrant.
3️⃣ Add liquids and spices
- Stir in diced tomatoes, tomato paste, and broth.
- Add chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
- Mix well.
4️⃣ Add beans and simmer
- Stir in kidney and black beans.
- Bring chili to a gentle boil, then reduce heat to low.
- Cover and simmer 45–60 minutes, stirring occasionally.
- Longer simmer = deeper flavor.
5️⃣ Serve
- Taste and adjust seasoning.
- Serve hot with optional toppings: cheese, sour cream, cilantro, or sliced jalapeños.
- Excellent with cornbread or over rice.
🔹 Tips
- Make it vegetarian: Omit meat, use extra beans, and add zucchini or corn.
- Make it spicier: Add chopped fresh chilies, chipotle, or hot sauce.
- Make-ahead: Chili tastes even better the next day — can freeze for 3 months.
If you want, I can also give a “super thick, hearty chili” version perfect for ladling over baked potatoes or nachos.
Do you want me to do that?
