HUGE POT of Chilli At Home

Huge Pot of Chili Recipe

This recipe makes a large batch of chili, perfect for feeding a crowd or freezing leftovers.

Ingredients:

• Meat and Beans:
  • 2 lbs ground beef
  • 1 lb ground pork (optional for extra flavor)
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cans (15 oz each) pinto beans, drained and rinsed
• Vegetables:
  • 2 large onions, chopped
  • 3 bell peppers (any color), chopped
  • 4 cloves garlic, minced
  • 2 jalapeños, seeds removed and minced (optional for extra heat)
• Tomatoes and Broth:
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 2 cups beef broth (or water)
• Spices:
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp ground oregano
  • 1 tsp ground black pepper
  • 1 tsp salt (adjust to taste)
  • 1 tsp sugar (optional, to balance acidity)
  • 1 tsp cayenne pepper (optional for extra heat)
• Optional Add-ins:
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chilies
  • 1/4 cup chopped fresh cilantro

Instructions:

1. Prepare the Ingredients:
   • Chop the onions, bell peppers, jalapeños, and garlic. Rinse and drain the beans.
2. Cook the Meat:
   • In a large pot or Dutch oven, cook the ground beef and ground pork over medium heat until browned. Drain excess fat if necessary.
3. Sauté the Vegetables:
   • Add the chopped onions, bell peppers, and jalapeños to the pot. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes.
4. Add the Tomatoes and Broth:
   • Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the beef broth (or water) and mix well.
5. Season the Chili:
   • Add all the spices (chili powder, cumin, smoked paprika, oregano, black pepper, salt, sugar, and cayenne pepper) to the pot. Stir well to combine.
6. Add the Beans and Optional Ingredients:
   • Add the kidney beans, black beans, pinto beans, corn, and diced green chilies (if using). Stir everything together.
7. Simmer the Chili:
   • Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld. If the chili becomes too thick, add a bit more beef broth or water.
8. Finish and Serve:
   • Taste the chili and adjust the seasoning if needed. Stir in the chopped fresh cilantro if using. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips.

Tips:

• For a Thicker Chili: Add a few tablespoons of cornmeal or masa harina during the last 30 minutes of cooking.
• For Extra Flavor: Make the chili a day ahead and let it sit in the refrigerator overnight. Reheat before serving.
• Freezing Leftovers: Let the chili cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months.

Enjoy your huge pot of chili!