HUGE POT of Chilli At Home

 

How to Make a HUGE Pot of Chili at Home
Hearty, Flavor-Packed, and Perfect for Feeding a Crowd

There’s nothing quite like a big, steaming pot of chili simmering on the stove. Whether you're feeding a hungry family, hosting a game day gathering, or just love having delicious leftovers, making a huge pot of chili at home is one of the smartest (and tastiest) things you can do.

It’s warm, satisfying, and full of bold flavor—and best of all, it’s incredibly easy to make in large batches. You can keep it simple or load it up with your favorite mix-ins for a dish that’s uniquely yours.

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🍲 Why Make a Big Pot?

• Feeds a crowd without breaking the bank

• Perfect for meal prep — chili freezes and reheats beautifully

• Flexible & forgiving — add what you have, make it your own

• Filling, nutritious, and comforting

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🛒 Ingredients for a Huge Pot of Chili

Here’s a basic, classic-style chili recipe scaled up to make a BIG batch — perfect for a family dinner with plenty of leftovers.

Serves: 10–12 (or more!)

Ingredients:

• 2 tbsp olive oil

• 2 large onions, diced

• 4 cloves garlic, minced

• 3 lbs ground beef (or ground turkey, or a mix of meats)

• 2 bell peppers, diced (any color)

• 3 cans (15 oz) kidney beans, drained and rinsed

• 2 cans black beans, drained and rinsed

• 2 cans (28 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 2 tbsp tomato paste

• 2½ tbsp chili powder

• 1 tbsp cumin

• 1 tsp smoked paprika

• ½ tsp cayenne (optional for heat)

• Salt and pepper to taste

• 1–2 cups beef broth or water (for desired thickness)

Optional Add-ins:

• Corn, jalapeños, pinto beans, chipotle peppers, sweet potatoes, or even a splash of beer!

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🔥 Instructions

1. Sauté the Base
   In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in garlic and cook 1 more minute.

2. Brown the Meat
   Add ground beef (or turkey) and cook until fully browned, breaking it up as it cooks. Drain excess fat if needed.

3. Add Veggies
   Toss in the diced bell peppers and cook for another 3–4 minutes.

4. Build the Flavor
   Stir in the tomato paste, chili powder, cumin, paprika, cayenne, salt, and pepper. Let it cook for 1–2 minutes to bring out the spices.

5. Add Tomatoes & Beans
   Pour in the diced tomatoes, tomato sauce, drained beans, and broth. Stir everything together.

6. Simmer Low & Slow
   Bring to a boil, then reduce the heat and simmer uncovered for at least 45 minutes to 1 hour—longer if you can. Stir occasionally. The longer it cooks, the deeper the flavor.

7. Taste & Adjust
   Add more seasoning, broth, or spice as needed. Chili is flexible—make it your own!

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🧀 Serving Suggestions

• Top with shredded cheese, sour cream, green onions, or avocado

• Serve over rice, baked potatoes, or with a side of cornbread

• Make it a chili bar with toppings like jalapeños, hot sauce, cilantro, and tortilla chips

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🧊 Storing & Freezing

• Fridge: Keeps for up to 5 days

• Freezer: Cool completely, portion into containers, and freeze for up to 3 months

• Reheat: Thaw overnight in the fridge and warm on the stove or microwave

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Final Thoughts

There’s something magical about a big pot of chili — it fills your kitchen with rich, savory aromas and your belly with warmth and comfort. It’s one of those recipes that invites sharing, conversation, and going back for seconds (or thirds!).

Whether you're meal prepping for the week or feeding a full house, this huge pot of chili has got you covered.