Making a huge pot of chili at home is the perfect way to prepare a hearty, comforting meal that’s packed with flavor and easily customizable.
This recipe brings together ground beef (or turkey or chicken for a lighter option), a colorful array of bell peppers and jalapenos, and a mix of your favorite beans, all simmered in a rich base of crushed tomatoes and seasoned with chili powder and cumin.
The slow cooking process allows the spices to blend and intensify, creating a deliciously thick and savory chili.
Topped off with fresh cilantro and a dash of hot sauce for those who like a spicy kick, this chili is perfect for feeding a crowd or saving leftovers for later.
Whether you’re serving it for a family dinner or game day, this pot of chili will warm you up and leave everyone craving more.
HUGE POT of Chilli At Home
Ingredients:
1 pound ground beef (or turkey/chicken for variation)
2 cans of beans (pinto, black, kidney, or white beans, your choice!)
2 tablespoons olive oil
1 cup chopped bell peppers (vary colors for a vibrant presentation)
1/2 cup chopped onions (diced finely for those who prefer milder taste)
2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)
2 cans (28 ounces each) crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon fresh cilantro, chopped
Hot sauce, to taste
Salt and pepper, to taste
Step by Step:
In a large Dutch oven or saucepan, heat olive oil over medium-high heat.
Add the ground beef and cook until it’s no longer pink.
If using turkey or chicken, ensure it’s fully cooked through as well.
Drain any excess grease from the pot.
Stir in the chopped bell peppers, onions, and jalapenos.
Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.
Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors.
Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot.
Stir well to ensure all the ingredients are thoroughly mixed.
Allow the chili to simmer on low heat, stirring occasionally.
This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture.
If the chili becomes too thick, add a little water to achieve the desired consistency.
Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.
For a fun twist on the classic chili recipe, there are plenty of variations to try.
You can make a vegetarian version by omitting the meat and adding more beans or hearty vegetables like corn, zucchini, or sweet potatoes.
For a smoky flavor, include some smoked paprika or chipotle peppers in adobo sauce.
If you prefer a balance of sweet and spicy, stir in a bit of brown sugar or honey.
For a lighter option, swap out the beef for chicken and make a white chicken chili using white beans and chicken broth.
You can even add beer for a deeper, richer flavor.
When making chili, it’s important to remember that it often tastes even better the next day, so preparing it ahead can enhance the flavors.
To adjust the consistency, add liquid if it’s too thick or let it simmer uncovered to thicken.
Serve your chili with toppings like sour cream, shredded cheese, avocado, or tortilla chips for extra flavor and texture.
Don’t forget, chili also freezes well, making it perfect for meal prep or saving leftovers for future meals.
To store your chili, first allow it to cool to room temperature.
Once cooled, transfer it to an airtight container or portion it into smaller containers for easy reheating.
You can keep the chili in the refrigerator for up to 3-4 days. If you want to store it for a longer period, chili freezes very well.
Place it in freezer-safe bags or containers, leaving some space for expansion, and it can be frozen for up to 2-3 months.
When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave, adding a splash of water or broth if it’s too thick.
This way, you’ll always have a hearty meal ready to go!