HUGE Pot of Homemade Chili Recipe
Introduction
This huge pot of homemade chili is perfect for feeding a crowd or enjoying leftovers throughout the week. Packed with ground beef, savory spices, and hearty beans, it’s a comforting and flavorful meal that’s easy to make and endlessly satisfying.
Ingredients
- 2 lbs ground beef
- 1 lb ground sausage (optional but amazing)
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 cans (15 oz) kidney beans, drained
- 2 cans (15 oz) chili beans (in sauce)
- 2 cans (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (10 oz) Rotel (optional for heat)
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 1–2 tsp sugar (balances acidity)
- Optional: hot sauce or red pepper flakes
Instructions
- Step 1: In a large pot, brown the ground beef and sausage together until fully cooked. Drain any excess grease to keep the chili from being too oily.
- Step 2: Add the diced onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are soft and fragrant, about 5 minutes.
- Step 3: Pour in the crushed tomatoes, tomato sauce, kidney beans, chili beans, and Rotel if using. Stir well to combine all ingredients.
- Step 4: Stir in chili powder, cumin, smoked paprika, black pepper, salt, and sugar. This blend of spices adds depth and balances the flavors.
- Step 5: Reduce the heat to low and let the chili simmer uncovered for 45 to 60 minutes, stirring occasionally to prevent sticking and to meld flavors.
- Step 6: Taste the chili and adjust the seasonings as needed. Add more chili powder for richness or hot sauce and red pepper flakes for extra heat.
- Step 7: Serve the chili steaming hot. It pairs wonderfully with shredded cheese, sour cream, crackers, or a side of warm cornbread.
Tips & Variations
- For a vegetarian option, substitute the ground beef and sausage with extra beans, diced mushrooms, or a plant-based meat alternative.
- Adding a splash of beer before simmering can enhance the flavor complexity.
- If you prefer a thicker chili, simmer uncovered longer or mash some of the beans to thicken the texture.
- Experiment with toppings like diced avocado, chopped green onions, or fresh cilantro for added freshness.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and keep for up to 3 months. Reheat on the stove over low heat or in the microwave until warmed through, stirring occasionally for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili ahead of time?
Yes! Chili actually tastes better the next day as the flavors have more time to develop. Prepare it a day in advance and store it in the fridge until ready to reheat and serve.
What can I serve with chili for a complete meal?
Classic sides include cornbread, tortilla chips, rice, or a simple green salad. Toppings like shredded cheese, sour cream, and fresh herbs also complement the rich flavors well.
PrintHUGE Pot of Homemade Chili Recipe
This HUGE pot of homemade chili is a hearty, flavorful dish perfect for feeding a crowd or meal prepping for the week. Combining ground beef and sausage with a robust blend of spices, beans, and tomatoes, this chili simmers slowly to develop deep, rich flavors. It’s flexible, allowing for optional heat with Rotel tomatoes or hot sauce, and pairs beautifully with classic toppings like cheese and sour cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10–12 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Meat
- 2 lbs ground beef
- 1 lb ground sausage (optional but amazing)
Vegetables and Beans
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained
- 2 cans (15 oz each) chili beans (in sauce)
Tomatoes and Sauces
- 2 cans (28 oz each) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (10 oz) Rotel (optional for heat)
Spices
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 1–2 tsp sugar (balances acidity)
Optional
- Hot sauce or red pepper flakes (to taste)
Instructions
- Brown the Meat: In a large pot, cook the ground beef and ground sausage together over medium heat until fully browned. Drain off any excess grease to ensure the chili is not too oily.
- Sauté Vegetables: Add the diced onion, green bell pepper, and minced garlic to the pot. Sauté the mixture until the vegetables become soft and fragrant, about 5 minutes.
- Add Tomatoes and Beans: Pour in the crushed tomatoes, tomato sauce, drained kidney beans, chili beans in sauce, and Rotel if you desire some heat. Stir everything together thoroughly.
- Mix in Spices: Stir in chili powder, cumin, smoked paprika, black pepper, salt, and sugar to balance the acidity of the tomatoes. Combine well to distribute the flavors evenly.
- Simmer the Chili: Reduce the heat to low and let the chili simmer uncovered for 45 to 60 minutes. Stir occasionally to prevent sticking and to help the flavors meld.
- Adjust Seasoning: Taste your chili and adjust seasoning as needed. Add extra chili powder for more depth or hot sauce/red pepper flakes for additional heat according to your preference.
- Serve: Serve the chili hot, topped with your favorite garnishes such as shredded cheese, sour cream, crackers, or cornbread for a complete meal.
Notes
- Optional sausage adds richer flavor and texture but can be omitted for a leaner chili.
- Simmering uncovered helps thicken the chili and intensify flavors.
- Rotel adds a nice spicy kick; omit if a milder chili is preferred.
- Adjust sugar quantity carefully to balance tomato acidity without making it sweet.
- Leftover chili tastes even better the next day and freezes well for meal prep.
Keywords: homemade chili, hearty chili recipe, ground beef chili, sausage chili, easy chili, stovetop chili
