Chili is a classic, comforting dish perfect for feeding a large group with minimal fuss. This recipe scales up to serve 20 people, balancing rich flavors, tender meat, and hearty beans for a satisfying meal everyone will enjoy. It’s ideal for gatherings, potlucks, or meal prepping for a crowd.
Ingredients
- 4 pounds ground beef (or half beef, half ground pork for extra flavor)
- 3 tablespoons vegetable oil
- 4 large onions, diced
- 6 cloves garlic, minced
- 3 large bell peppers (red or green), diced
- 4 (28-ounce) cans crushed tomatoes
- 3 (15-ounce) cans kidney beans, drained and rinsed
- 3 (15-ounce) cans black beans, drained and rinsed
- 2 (6-ounce) cans tomato paste
- 4 cups beef broth (low sodium preferred)
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons salt (plus more to taste)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- Optional: 1-2 chipotle peppers in adobo sauce, minced (for smoky heat)
- Fresh cilantro, chopped (for garnish)
- Sour cream, shredded cheese, and chopped green onions (for serving)
Instructions
- Prepare the base: In a very large pot or Dutch oven over medium-high heat, warm the vegetable oil. Add the diced onions and bell peppers; sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Brown the meat: Add the ground beef (and pork if using) to the pot. Break it up with a wooden spoon and cook until browned all over, about 10 minutes. Drain excess fat if necessary, leaving about 1 tablespoon for flavor.
- Add spices and tomato paste: Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 2 minutes to toast the spices. Then add the tomato paste and cook, stirring, for another 2 minutes to deepen the flavor.
- Add liquids and beans: Pour in the crushed tomatoes, beef broth, Worcestershire sauce, and brown sugar. Stir well to combine. Add the drained kidney and black beans. If using chipotle peppers, stir them in now.
- Simmer: Bring the chili to a gentle boil, then reduce heat to low. Cover partially and let simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the better the flavors meld.
- Adjust seasoning: Taste the chili about 30 minutes before it’s done. Add more salt, pepper, or cayenne if desired. If chili is too thick, add a bit more broth or water to reach preferred consistency.
- Serve: Ladle chili into bowls and garnish with chopped cilantro, sour cream, shredded cheese, and green onions as desired.
Tips
- Substitutions: For a leaner option, use ground turkey or chicken instead of beef. For a vegetarian version, omit meat and add extra beans, lentils, or chopped mushrooms.
- Make-ahead: Chili often tastes better the next day as flavors develop. Prepare a day ahead and refrigerate, then reheat gently on the stovetop or in a slow cooker.
- Common mistakes: Avoid rushing the simmer time. Quick cooking results in less depth of flavor. Also, don’t skip browning the meat well; it adds essential savory notes.
- Beans: Use canned beans for convenience, but rinse them well to reduce sodium and remove excess starch that can thicken the chili too much.
Serving Suggestions
This chili is hearty enough to be a meal on its own but pairs wonderfully with classic sides. Serve with warm cornbread or tortilla chips for dipping. A crisp green salad or coleslaw provides a refreshing contrast to the rich chili. For toppings, offer shredded cheddar or Monterey Jack cheese, sour cream, diced avocado, jalapeño slices, and fresh cilantro. Rice or baked potatoes also make excellent bases for chili if you want to stretch servings further.
Variations
Feel free to customize this chili to suit your taste or dietary needs. For a smoky twist, add chopped smoked sausage or bacon. For heat lovers, increase cayenne pepper or add fresh chopped chilies. A Tex-Mex style chili can include corn kernels and a splash of beer for complexity. Alternatively, try a white chicken chili version by substituting ground chicken, using white beans, and adding green chilies and cumin. Vegan chili can be made by omitting meat and using vegetable broth along with a variety of beans and vegetables.
Storage and Reheating
Store leftover chili in airtight containers in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also reheat in the microwave in 1-2 minute increments, stirring between each. For longer storage, chili freezes very well—portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that beans may absorb more liquid during freezing, so add a splash of broth or water when reheating if needed.
Frequently Asked Questions
Can I prepare this chili in a slow cooker?
Yes, you can brown the meat and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows flavors to meld beautifully with minimal active cooking time.
How can I make this chili spicier or milder?
Adjust the cayenne pepper and chili powder quantities to your heat preference. For milder chili, reduce or omit the cayenne and chipotle peppers. For extra heat, add fresh jalapeños, serranos, or hot sauce at serving time.
What is the best way to thicken chili if it’s too watery?
Simmer uncovered to allow excess liquid to evaporate. You can also mash some of the beans against the side of the pot to naturally thicken the chili. Adding a small amount of masa harina (corn flour) or a slurry of cornstarch and water can thicken it quickly if needed.
Can I use dried beans instead of canned?
Yes, but dried beans require soaking and longer cooking times. If using dried beans, soak them overnight and cook them separately until tender before adding to the chili near the end of cooking to prevent them from breaking down too much.
Is this recipe suitable for a crowd with dietary restrictions?
This recipe is adaptable. For gluten-free needs, ensure Worcestershire sauce is gluten-free or substitute with tamari. For vegetarian or vegan diets, omit meat and use vegetable broth. Always check individual ingredient labels if allergies or sensitivities are a concern.
How far in advance can I make chili for a party?
Chili can be made 1-2 days ahead of time and refrigerated. This actually enhances the flavor. For longer storage, freeze portions and thaw before the event. Just reheat thoroughly to 165°F (74°C) for food safety.
With these guidelines, you can confidently prepare a large batch of chili that satisfies a crowd with rich, balanced flavors and plenty of hearty texture. Whether for a casual family gathering or a festive event, this recipe scales well and delivers consistently delicious results.
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