It’s hearty, meaty, smoky, slightly spicy, and totally customizable.
🍲 HUGE POT of Homemade Chili (Big Batch)
⭐ Ingredients (Feeds 12–16)
Meat & Base
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3 lbs ground beef (or 2 lbs beef + 1 lb sausage for extra flavor)
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2 large onions, diced
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1–2 green bell peppers, diced
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6 cloves garlic, minced
Beans & Tomatoes
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3 cans (15 oz each) kidney beans, drained & rinsed
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2 cans (15 oz each) black beans or pinto beans
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2 cans (28 oz each) crushed tomatoes
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1 can (28 oz) diced tomatoes
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1 small can (6 oz) tomato paste
Liquids
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3–4 cups beef broth
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1 tbsp Worcestershire sauce
Spices (Adjust to Taste)
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3–4 tbsp chili powder
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1 tbsp cumin
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1 tbsp smoked paprika
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1–2 tsp oregano
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½–1 tsp cayenne pepper
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1 tsp black pepper
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1–2 tsp salt (adjust at end)
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Optional: 1–2 tbsp brown sugar (balances acidity)
Optional Flavor Boosts
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1 can Rotel tomatoes
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1–2 chipotle peppers in adobo (chopped)
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A splash of hot sauce
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1–2 tbsp cocoa powder (Mexican-style richness)
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1 beer (sub for 1 cup of broth)
🧑🍳 Instructions
1. Brown the meat
In a VERY large pot or Dutch oven:
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Add ground beef (and sausage if using).
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Cook until well browned.
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Drain excess fat if needed.
2. Add the veggies
Stir in:
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onions
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bell peppers
Cook 5–7 minutes until softened.
Add garlic → cook 1 minute.
3. Add tomatoes & beans
Add:
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crushed tomatoes
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diced tomatoes
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tomato paste
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all beans
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beef broth
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Worcestershire
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(optional) Rotel or beer
Stir well.
4. Season generously
Add all spices:
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chili powder
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cumin
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paprika
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oregano
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cayenne
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black pepper
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salt
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optional sugar
Taste later and adjust; chili flavor deepens with simmering.
5. Simmer BIG TIME
Bring to a boil, then reduce to low and simmer:
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At least 1 hour (good)
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2–3 hours (amazing flavor)
Stir occasionally — this fills the house with chili smell!
If it gets too thick, add a little more broth or water.
6. Taste & adjust
Add more chili powder, salt, cayenne, or sugar depending on preference.
7. Serve
Perfect with:
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Shredded cheddar
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Sour cream
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Green onions
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Jalapeños
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Cornbread
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Tortilla chips
⭐ Tips for a Legendary Pot of Chili
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Brown the meat deeply for bigger flavor.
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Longer simmer = better. Chili improves after a few hours.
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Even better the next day — stores and reheats perfectly.
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Freezes beautifully in gallon bags or containers.
🍲 Want variations?
I can make you:
🔥 Texas No-Bean Chili
🌶 Super Spicy 5-Alarm Chili
🍺 Beer Chili
🫘 Veggie or Turkey Chili
🍫 Mole-style Chili (cocoa & chipotle)
Just tell me!
