HUGE POT of Chilli At Home

Step-by-Step Recipe for a Huge Pot of Chili

1. Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper (if using), and minced garlic. Sauté for about 5-7 minutes, until the onion is soft and translucent, stirring occasionally to avoid burning.

2. Brown the Meat

Add the ground beef (or a mix of beef and pork) to the pot. Cook the meat, breaking it up with a wooden spoon, until it’s browned all over. This should take about 8-10 minutes. If there’s a lot of excess fat, you can drain it, but leaving a little adds to the flavor.

3. Add the Spices

Once the meat is browned, stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you’re using it. Let the spices cook for 1-2 minutes to release their flavors.

4. Add Tomatoes and Beans

Pour in the diced tomatoes, tomato sauce, and tomato paste. Stir to combine everything, making sure the tomato paste is evenly distributed. Then, add the drained and rinsed beans along with the beef or chicken broth. Stir well.

5. Simmer

Bring the chili to a simmer over medium-high heat. Once it’s bubbling, reduce the heat to low and let it simmer uncovered for at least 45 minutes to 1 hour. Stir occasionally to make sure nothing is sticking to the bottom. The longer you simmer, the richer the flavors will be. If the chili gets too thick, you can add a little water or more broth.

6. Taste and Adjust

After simmering, taste the chili and adjust the seasoning. Add salt and pepper to taste, and if you feel the chili is too acidic, you can add a teaspoon of sugar to balance it out.

7. Serve with Toppings

Ladle the chili into bowls and let everyone customize their serving with toppings like shredded cheese, sour cream, green onions, or jalapeños. Pair with cornbread, tortilla chips, or a warm, crusty bread for dipping.

Recipe Tips and Variations

  • Make it Spicier: For a chili with a real kick, add more cayenne pepper or fresh chopped jalapeños. You can also add a few dashes of hot sauce for an extra layer of heat.
  • Add Veggies: Want to sneak in some extra vegetables? Add diced carrots, zucchini, or corn during the sautéing stage. They’ll add color, texture, and nutrients without altering the classic chili flavor.
  • Thicker Chili: If you prefer a thicker chili, you can either simmer it for longer to reduce the liquid or stir in a tablespoon of masa harina (corn flour) or a cornstarch slurry in the last 10 minutes of cooking.
  • Meat Substitutes: For a healthier option, you can swap out the ground beef for ground turkey or chicken. You can also use a meat substitute like soy crumbles or lentils for a vegetarian version.
  • Beans or No Beans?: If you’re from Texas, you might skip the beans entirely for a traditional Texas-style chili, which focuses more on the meat and spices.

How to Store Leftovers

This huge pot of chili is perfect for meal prepping, and the leftovers only get better with time. Store leftover chili in an airtight container in the refrigerator for up to 5 days.

Freezing Chili:

Chili freezes beautifully. Let it cool completely before transferring it to freezer-safe containers or zip-top bags. Freeze for up to 3 months. To reheat, thaw the chili overnight in the refrigerator, then warm it in a pot on the stovetop or in the microwave.

Serving Suggestions

Chili is a versatile dish that pairs well with a variety of sides and toppings. Here are a few ideas to complete your meal:

  • Cornbread: Serve with warm cornbread, either on the side or crumbled into the chili.
  • Tortilla Chips: A bowl of chili and a handful of tortilla chips are a match made in heaven. Use them to scoop up every last bite.
  • Baked Potatoes: Spoon chili over a baked potato for a hearty meal.
  • Rice: Serve chili over white or brown rice to make the meal even more filling.
  • Cheesy Toppings: Load your chili with shredded cheddar cheese, pepper jack, or even a dollop of queso for an indulgent touch.

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