Hearty Chili for a Crowd: A Simple Potluck Favorite (Print Version)
Best Chili Recipe for a Crowd! Master our easy, flavorful chili designed for big groups. Impress everyone at your next gathering with this hearty dish.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 115 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Gluten-Free (check broth/spices), Dairy-Free (if no toppings)
# Ingredients:
→ Base Ingredients
01 -
3 lbs ground beef (80/20 chuck)
02 -
2 large yellow onions, chopped
03 -
6 cloves garlic, minced
04 -
2 (28 ounce) cans crushed tomatoes
05 -
6 tbsp tomato paste
06 -
2 (15 ounce) cans kidney beans, rinsed and drained
07 -
2 (15 ounce) cans black beans, rinsed and drained
08 -
4 cups beef broth
→ Seasonings & Spices
09 -
6 tbsp chili powder
10 -
3 tbsp ground cumin
11 -
2 tsp smoked paprika
12 -
2 tsp dried oregano
13 -
2 tsp salt (or to taste)
14 -
1 tsp black pepper (or to taste)
→ Finishing Touches & Toppings (Optional)
15 -
Cornbread, for serving
16 -
Shredded cheddar cheese
17 -
Sour cream or Greek yogurt
18 -
Diced avocado
19 -
Fresh cilantro, chopped
20 -
Sliced jalapeños
# Instructions:
01 -
First up, grab your biggest pot or Dutch oven – you’ll need the space for this Hearty Chili for a Crowd! Heat a splash of olive oil over medium-high heat. Toss in the ground beef, breaking it up with a spoon. You want a good, deep brown on that meat, not just gray. This is where a lot of the flavor develops, so don’t rush it. Drain off any excess fat (I usually just tilt the pot and spoon it out, trying not to make a huge mess, which, let’s be real, sometimes happens). Then, add your chopped onion and sauté until it’s softened and translucent, about 5-7 minutes. Oh, the smell of that browning beef and sweet onion? Pure comfort.
02 -
Now for the garlic! Stir in your minced garlic and cook for just a minute until fragrant. Don’t let it burn; burnt garlic is a sad, bitter thing, and I’ve definitely made that mistake before. Next, add the tomato paste and stir it into the beef and onion mixture. Let it cook for 2-3 minutes, stirring constantly. This step is crucial, as it deepens the flavor of the tomato paste, giving our Hearty Chili for a Crowd that rich, robust base. You'll see it darken slightly, almost caramelizing – that’s what we want!
03 -
Time for the magic! Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for another minute, letting those spices bloom in the heat. You’ll notice the aroma intensifying, it’s truly wonderful. Then, pour in the crushed tomatoes and beef broth. Give it all a good stir, scraping up any browned bits from the bottom of the pot. Those little bits are flavor gold, don't leave them behind! This is where the sauce really starts to come together.
04 -
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or even 1.5-2 hours if you have the time. The longer it simmers, the more those flavors meld and deepen, making for an incredibly rich Hearty Chili for a Crowd. Stir occasionally to prevent sticking. I love popping the lid off during this stage; the steam carries all those delicious aromas through the house. It's truly a sensory experience!
05 -
After the chili has had a good long simmer, stir in the rinsed kidney and black beans. Continue to simmer for another 15-20 minutes, uncovered, allowing the beans to warm through and absorb some of that delicious chili flavor. This is also a good time to check the consistency. If it's too thick, you can add a little more beef broth; too thin, let it simmer a bit longer, uncovered, to reduce. Taste and adjust your seasonings here – a little more salt, maybe a dash of pepper, whatever feels right to you!
06 -
Once your Hearty Chili for a Crowd is tasting just right and has reached your desired consistency, it’s ready to serve! Ladle it into bowls and let everyone go wild with their favorite toppings. I pile mine high with shredded cheddar, a dollop of sour cream, a sprinkle of fresh cilantro, and maybe some diced avocado. Don’t forget the cornbread on the side, it’s essential for scooping up every last bit of that amazing sauce. It should look rich and inviting, smell absolutely incredible, and taste like pure, comforting deliciousness.
# Notes:
01 -
Always cook the tomato paste for a few minutes to deepen its flavor, it makes a huge difference.
02 -
This chili tastes even better the next day, so it’s a fantastic make-ahead meal.
03 -
Don't be afraid to adjust the spices to your liking; a little extra cumin or a pinch of cayenne can really personalize it.
04 -
Serve with warm cornbread and a variety of toppings for a fun, interactive meal.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot (6-8 quart)
02 -
cutting board
03 -
sharp knife
04 -
large spoon or ladle
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-40g