Chili is a hearty, flavorful stew perfect for feeding a large crowd, combining ground meat, beans, tomatoes, and spices into a comforting dish. Its versatility and ability to be made in bulk make it ideal for gatherings, potlucks, or events where you need to serve 50 people with minimal fuss.
Ingredients
- 10 pounds ground beef (80/20 lean-to-fat ratio for flavor)
- 5 large yellow onions, finely chopped
- 10 cloves garlic, minced
- 6 (28-ounce) cans crushed tomatoes
- 6 (15-ounce) cans kidney beans, drained and rinsed
- 4 (15-ounce) cans black beans, drained and rinsed
- 3 (6-ounce) cans tomato paste
- 8 cups beef broth (low sodium preferred)
- 1/2 cup chili powder
- 1/4 cup ground cumin
- 2 tablespoons smoked paprika
- 2 tablespoons dried oregano
- 2 teaspoons cayenne pepper (adjust to taste)
- 2 teaspoons black pepper
- 3 tablespoons salt (adjust to taste)
- 1/4 cup olive oil or vegetable oil
- Optional: 3 fresh jalapeños, finely chopped (for extra heat)
- Optional: 1/4 cup brown sugar (to balance acidity)
Instructions
- Prepare your ingredients: Finely chop onions, mince garlic, and if using, dice jalapeños.
- Brown the meat: In a very large stockpot or two large pots, heat the oil over medium-high heat. Add ground beef in batches to avoid overcrowding. Cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes per batch. Drain excess fat if necessary.
- Sauté aromatics: Add onions, garlic, and jalapeños (if using) to the beef. Cook until softened and fragrant, about 5-7 minutes, stirring frequently to avoid burning.
- Add spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne, black pepper, and salt. Cook spices with the meat and aromatics for 2-3 minutes to bloom their flavors.
- Add tomato paste and cook: Stir in tomato paste and cook for another 2 minutes to deepen its flavor.
- Add liquids and tomatoes: Pour in crushed tomatoes and beef broth. Stir well to combine.
- Add beans: Gently fold in the kidney and black beans. Stir carefully to avoid mashing the beans.
- Simmer: Bring the chili to a boil, then reduce heat to low. Cover partially and simmer for at least 1.5 to 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the better the flavors meld.
- Adjust seasoning: Taste and add brown sugar if desired to balance acidity. Adjust salt, pepper, or cayenne for heat level.
- Final touches: If chili is too thick, add a bit more broth or water to reach desired consistency. Keep warm until serving.
Tips
- Substitutions: You can swap ground beef for ground turkey or chicken for a leaner option. For vegetarian chili, replace meat with extra beans, lentils, or chopped mushrooms.
- Use dried beans: If you prefer dried beans, soak and cook them fully before adding to chili. This avoids excess starch and mushy beans.
- Don’t skip browning: Browning the meat and sautéing spices properly adds depth and richness—rushing this step can result in bland chili.
- Storage: Chili tastes even better the next day as flavors deepen. Cool completely before refrigerating in airtight containers for up to 4 days or freeze for up to 3 months.
Serving Suggestions
Serve chili hot with a variety of toppings and sides to please your crowd. Popular toppings include shredded cheddar cheese, sour cream, chopped green onions, diced avocado, sliced jalapeños, and fresh cilantro. Cornbread, tortilla chips, or warm flour tortillas make excellent accompaniments. For a heartier meal, serve chili over cooked rice or baked potatoes.
Variations
Customize this chili recipe to suit your taste or dietary needs. Try adding diced bell peppers or corn for extra texture and sweetness. For smoky flavor, substitute smoked sausage or add a chipotle pepper in adobo sauce. To make it vegan, omit meat and use vegetable broth, and add extra beans and vegetables like zucchini or carrots. For a spicier version, increase cayenne pepper or add hot sauce at the table.
Storage and Reheating
Store leftover chili in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months. When reheating, thaw frozen chili overnight in the refrigerator. Warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through (165°F internal temperature recommended). Avoid boiling to maintain texture. You can also reheat individual servings in the microwave, stirring halfway through.
Frequently Asked Questions
Can I prepare this chili a day ahead?
Yes, chili often tastes better the next day as the flavors meld. Prepare it fully, cool, and refrigerate overnight. Reheat gently before serving.
How do I prevent the chili from burning during long simmering?
Use a heavy-bottomed pot and stir occasionally. Keep the heat low and partially cover the pot to allow evaporation without drying out.
Can I use canned beans without rinsing?
It’s best to drain and rinse canned beans to reduce excess sodium and prevent a starchy texture. This also improves the chili’s flavor and consistency.
What is the safest way to cook and store chili for a large group?
Cook chili to an internal temperature of 165°F to ensure food safety. Cool leftovers within 2 hours, refrigerate in shallow containers, and consume within 4 days or freeze.
Can I make this chili in a slow cooker?
Yes, brown the meat and sauté aromatics first, then transfer all ingredients to a large slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Adjust liquid if needed.
How do I adjust the spice level for kids or sensitive eaters?
Reduce or omit cayenne pepper and jalapeños. Use mild chili powder and add heat gradually, allowing guests to add hot sauce or chili flakes individually.
Is it okay to freeze chili with beans?
Yes, chili freezes well with beans intact. Beans may soften slightly but will still hold up well. Freeze in airtight containers or heavy-duty freezer bags.
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