HUGE Pot of Chili at Home: The Ultimate Comfort Food Recipe
Nothing brings people together like a huge pot of homemade chili simmering on the stove. Whether you’re feeding a crowd, meal-prepping for the week, or just craving a hearty, warming meal, chili is a classic that never disappoints. It’s rich, filling, customizable, and even better the next day.
Here’s how to make a big, flavorful pot of chili right at home.
Why Make a Big Batch of Chili?
- Perfect for gatherings and family dinners
- Freezer-friendly for easy future meals
- Budget-friendly and filling
- Flavor improves over time
A single pot can serve many meals—and everyone can customize their bowl.
Ingredients (Serves a Crowd)
Protein
- 2–3 pounds ground beef (or turkey)
- Optional: 1 pound sausage for extra flavor
Vegetables
- 2 large onions, diced
- 3 bell peppers, chopped
- 4–5 cloves garlic, minced
Beans
- 3–4 cans kidney beans, drained
- 2 cans black beans or pinto beans (optional)
Tomato Base
- 2 large cans crushed tomatoes
- 1 large can tomato sauce
- 2–3 tablespoons tomato paste
Seasonings
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1–2 teaspoons smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Optional: cayenne or red pepper flakes for heat
Extras (Optional but Great)
- Corn
- Cocoa powder or dark chocolate (small amount)
- A splash of coffee or beef broth
How to Make a HUGE Pot of Chili
1. Brown the Meat
In a large pot or Dutch oven, brown the ground meat over medium heat. Drain excess fat if needed.
2. Add Veggies
Stir in onions, peppers, and garlic. Cook until softened and fragrant.
3. Build the Base
Add crushed tomatoes, tomato sauce, and tomato paste. Stir well.
4. Season Generously
Add all spices and seasonings. Taste and adjust—chili should be bold.
5. Add Beans and Extras
Stir in beans and any optional ingredients. Mix thoroughly.
6. Simmer Low and Slow
Reduce heat and let the chili simmer uncovered for at least 45 minutes, stirring occasionally. For best flavor, simmer 1–2 hours.
Topping Ideas
Let everyone build their own bowl:
- Shredded cheese
- Sour cream or yogurt
- Chopped green onions
- Jalapeños
- Cornbread or tortilla chips
Storage & Freezing
- Refrigerator: Keeps well for up to 4 days
- Freezer: Freeze in portions for up to 3 months
- Reheat gently on the stove or microwave
Final Thoughts
A huge pot of chili is more than just a meal—it’s comfort, convenience, and crowd-pleasing flavor in one pot. Whether you like it mild, spicy, meaty, or loaded with beans, chili adapts to your taste and always delivers.
Once you make chili at home like this, you’ll never want a small batch again. 🌶️🍲
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