Why You’ll Love This Recipe
- Customizable Protein Options: Use ground beef, turkey, or chicken to match your preferences.
- Rich, Deep Flavors: Slow-simmered ingredients meld into a hearty and flavorful dish.
- Perfect for Leftovers: Tastes even better the next day!
- Crowd-Pleaser: Ideal for family dinners, gatherings, or game days.
- Easy to Adjust Heat: Control the spice level with jalapeños and hot sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound ground beef (or turkey/chicken for variation)
- 2 cans of beans (pinto, black, kidney, or white beans, your choice!)
- 2 tablespoons olive oil
- 1 cup chopped bell peppers (vary colors for a vibrant presentation)
- 1/2 cup chopped onions (diced finely for those who prefer a milder taste)
- 2 jalapeño peppers, finely chopped (adjust amount based on desired heat level)
- 2 cans (28 ounces each) crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin powder
- 1 tablespoon fresh cilantro, chopped
- Hot sauce, to taste
- Salt and pepper, to taste
Directions
- Cook the Protein:
In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked. Drain any excess grease. - Sauté the Vegetables:
Stir in the chopped bell peppers, onions, and jalapeños. Cook on low heat until the vegetables soften and become tender, releasing their aroma. - Combine Ingredients:
Add the canned beans, crushed tomatoes, chili powder, cumin powder, and fresh cilantro to the pot. Stir well to combine. - Simmer to Perfection:
Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process develops the flavors and creates a thick, hearty texture. If needed, add a bit of water to adjust the consistency. - Season and Serve:
Season with salt and pepper. Serve with hot sauce on the side for those who enjoy extra heat.
Servings and Timing
- Servings: 6–8 generous portions
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Variations
- Vegetarian: Replace the ground meat with diced mushrooms or a plant-based meat alternative.
- Spice It Up: Add extra jalapeños, chili flakes, or smoked paprika for more heat.
- Mild Version: Use sweet bell peppers only and skip the jalapeños.
- Toppings: Customize with shredded cheese, sour cream, diced avocado, or tortilla chips.
- Kid-Friendly: Omit jalapeños and hot sauce to create a milder version.
Storage/Reheating
- Storage: Let the chili cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat or microwave in 1-minute intervals, stirring occasionally.
FAQs
How can I make the chili thicker?
Simmer the chili uncovered to let excess liquid evaporate. You can also mash a portion of the beans for a thicker consistency.
Can I make this chili in a slow cooker?
Yes! Brown the meat and sauté the vegetables first, then combine all ingredients in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
What beans work best for chili?
Pinto, black, kidney, or white beans are all excellent choices. You can use a mix for added texture and flavor.
Is this chili spicy?
The heat level is customizable. Reduce or omit jalapeños and hot sauce for a milder version.
Can I add other vegetables?
Absolutely! Corn, zucchini, or diced tomatoes make great additions.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to cook them longer to achieve the same rich consistency.
How do I make it dairy-free?
This recipe is naturally dairy-free. Just skip any optional toppings like cheese or sour cream.
What goes well with chili?
Serve it with cornbread, rice, baked potatoes, or a side salad.
How do I prevent chili from sticking to the pot?
Stir frequently, especially as the chili thickens. Use a heavy-bottomed pot for even heat distribution.
Can I double this recipe?
Yes, this recipe scales well. Use a larger pot and adjust the seasoning as needed.
Conclusion
This huge pot of chili is a delicious, comforting dish that’s perfect for any occasion. It’s easy to make, highly customizable, and stores well for future meals. Whether you’re serving a crowd or meal prepping for the week, this chili recipe is sure to become a household favorite.
HUGE Pot of Chili at Home
- Total Time: 55 minutes
- Yield: 6–8 servings
- Diet: Gluten Free
Description
Satisfy your craving for comfort with this huge pot of homemade chili! Packed with hearty beans, customizable proteins, and a rich tomato base, this chili is perfect for feeding a crowd, meal prepping, or cozy family dinners. Adjust the spice level to suit your taste and enjoy it as leftovers—this dish only gets better with time.
Ingredients
- 1 pound ground beef (or turkey/chicken for variation)
- 2 cans of beans (pinto, black, kidney, or white beans)
- 2 tablespoons olive oil
- 1 cup chopped bell peppers (variety of colors)
- 1/2 cup chopped onions
- 2 jalapeño peppers, finely chopped
- 2 cans (28 ounces each) crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin powder
- 1 tablespoon fresh cilantro, chopped
- Hot sauce, to taste
- Salt and pepper, to taste
Instructions
- Cook the Protein:
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned. Drain excess grease.
- Sauté Vegetables:
- Add bell peppers, onions, and jalapeños. Cook on low heat until tender and fragrant.
- Combine Ingredients:
- Stir in beans, crushed tomatoes, chili powder, cumin, and cilantro. Mix well to combine.
- Simmer:
- Simmer on low heat for 30–45 minutes, stirring occasionally. Adjust consistency with water if needed.
- Season and Serve:
- Add salt and pepper to taste. Serve with optional hot sauce and toppings.
Notes
- Storage: Cool completely before storing in an airtight container for up to 4 days in the fridge.
- Freezing: Freeze portions for up to 3 months. Thaw and reheat as needed.
- Toppings: Try shredded cheese, sour cream, diced avocado, or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
