Dive into the ultimate comfort food with this Huge Pot of Chili recipe!
A hearty, flavor-packed dish that’s perfect for feeding a crowd or making ahead for easy weeknight dinners.
Bursting with robust spices, tender beans, and vibrant vegetables, this chili offers a delightful combination of heat and heartiness.
Whether you enjoy it mild or spicy, it’s a customizable dish that’s sure to warm you up on any occasion.
Let’s turn up the heat and create a pot of chili that everyone will rave about!
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.
This chili recipe is incredibly versatile, allowing you to tailor it to your tastes and dietary needs.
For a lighter option, swap ground beef with turkey, chicken, or even plant-based meat alternatives.
Prefer a vegetarian version? Omit the meat and double up on beans or add hearty vegetables like zucchini, mushrooms, or sweet potatoes.
For extra smokiness, incorporate a teaspoon of smoked paprika or a chipotle pepper in adobo sauce.
If you enjoy a touch of sweetness, stir in a tablespoon of brown sugar or a splash of maple syrup.
Don’t forget the toppings—shredded cheese, sour cream, avocado slices, or a handful of crunchy tortilla chips elevate the chili to the next level!
To store your homemade chili, allow it to cool completely before transferring it to an airtight container.
In the refrigerator, it will stay fresh for up to 4-5 days.
For longer storage, freeze it in portioned containers or freezer bags for up to 3 months.
When freezing, leave some space in the container for expansion.
Reheating is simple: thaw frozen chili in the refrigerator overnight, then warm it on the stovetop over medium heat, stirring occasionally, or in the microwave.
Add a splash of water or broth if the chili has thickened too much during storage.
Homemade chili is a hearty and nutritious dish that offers a well-rounded balance of macronutrients.
A single cup typically contains around 250-350 calories, depending on the choice of meat and beans, along with 15-20 grams of protein and 6-8 grams of fiber, making it a satisfying meal option.
The carbohydrates, mainly from beans and tomatoes, provide sustained energy, while the fats can be adjusted based on the type of meat or cooking oil used.
Chili is also rich in essential nutrients like vitamin C and iron, supporting overall health.
For a lighter version, you can opt for ground turkey or chicken and control the sodium content by using low-sodium canned ingredients.