Here’s a hearty, flavorful recipe for a big pot of chili — perfect for family dinners, meal prep, or a cozy gathering.
🌶️ Big Pot of Chili
Ingredients (Serves 8–10)
- 2 lbs ground beef (or turkey/chicken for a lighter version)
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 bell peppers (any color), diced
- 2 cans (14 oz each) diced tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 2–3 cups beef or vegetable broth (adjust for desired thickness)
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½–1 tsp cayenne pepper (optional, adjust to taste)
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Instructions
1️⃣ Brown the meat
- In a large stockpot, cook ground beef over medium heat until browned.
- Drain excess fat if needed.
2️⃣ Sauté vegetables
- Add onions, garlic, and bell peppers.
- 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 for 45–60 minutes, stirring occasionally.
- Longer simmer enhances flavor.
5️⃣ Serve
- Taste and adjust seasoning if needed.
- Serve hot with optional toppings like shredded cheese, sour cream, cilantro, or crackers.
- Great with cornbread, rice, or tortilla chips.
🔹 Tips
- Vegetarian version: Skip meat and add extra beans, zucchini, or mushrooms.
- Spice level: Adjust cayenne or add chopped fresh chilies for heat.
- Make ahead: Chili tastes even better the next day — freezes well for up to 3 months.
If you want, I can also give a “super thick, hearty chili” version designed to serve over baked potatoes or nachos — extra rich and flavorful.
Do you want me to do that?
