Savory Large Crowd Chili Recipe

Here is my go-to chili recipe that’s perfect for feeding a big group of hungry people. It’s loaded with beans, ground beef, tomatoes, and just the right blend of spices that give it that classic chili flavor everyone loves.

This is the recipe I pull out for game days, potlucks, and family gatherings. I usually make a double batch because it freezes so well, and let’s be honest – chili always tastes even better the next day, doesn’t it?

What Kind of Ground Beef Should I Use?

For a big batch of chili like this, you’ll want to use lean ground beef with about 85-90% lean meat to 10-15% fat content. This ratio gives you enough fat to keep the meat juicy and flavorful, but not so much that you end up with a greasy chili. If you use meat that’s too lean (like 93% or higher), your chili might end up a bit dry and less flavorful. When you’re at the store, look for packages labeled “ground round” or “ground sirloin” – these are good options for chili. Just remember to break up the meat well while browning it, and don’t overcook it during this first step since it’ll continue cooking in the chili.

Options for Substitutions

This crowd-pleasing chili recipe is super adaptable! Here are some easy swaps you can try:

• Minced beef: You can swap the beef for ground turkey, chicken, or pork. For a vegetarian version, try using crumbled tempeh or a mix of mushrooms and walnuts (pulsed in a food processor). Just note that cooking times might need to be adjusted slightly.
• Bell peppers: Any color bell pepper works great here. You can also use poblano peppers for a slightly different flavor, or even add some chopped carrots or celery.
• Beans: Feel free to mix and match any beans you like – kidney, black, pinto, or navy beans all work well. You can even use chickpeas if that’s what you have in your pantry.
• Jalapeños: If jalapeños are too spicy, use fewer or swap them with mild green chilies. For more heat, try serrano peppers or add a dash of cayenne pepper.
• Cilantro: Not everyone loves cilantro – you can use fresh parsley instead, or simply leave it out.
• Pureed tomatoes: Crushed tomatoes, diced tomatoes, or even a mix of tomato sauce and diced tomatoes work just fine. If using diced, you might want to blend some of them for a thicker consistency.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chili for a crowd is cooking it at too high a temperature – keep it at a gentle simmer to prevent the meat from becoming tough and the bottom from burning. A common error is adding all the spices at once; instead, bloom the chili powder and cumin in the oil with the vegetables for about 30 seconds before adding the meat, which helps release their full flavor potential. Another crucial tip is to avoid rushing the cooking process – giving your chili at least 2-3 hours of slow cooking time allows the flavors to properly develop and the meat to become tender. For the best texture, wait until the last 30 minutes of cooking to add the beans, as they can become mushy if cooked too long, and remember to taste and adjust the seasoning gradually throughout cooking since the flavors will concentrate as the liquid reduces.

What to Serve With Chili?

This hearty chili is perfect for game day or family gatherings, and there are so many tasty ways to serve it! A warm pan of cornbread is my go-to side dish – it’s perfect for soaking up all that flavorful sauce. For toppings, set out bowls of shredded cheese, sour cream, diced avocado, sliced green onions, and extra cilantro so everyone can customize their bowl. If you want to make it even more filling, serve the chili over a bed of steamed rice or baked potatoes. And don’t forget some lime wedges on the side – a little squeeze of citrus really makes all the flavors pop!

Storage Instructions

Keep Fresh: This big batch of chili is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better after a day or two as everything mingles together, making it perfect for meal prep or when you’re feeding a crowd over a few days.

Freeze: Chili is a freezer-friendly superstar! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months. I like to freeze it in family-sized portions or individual servings for easy weeknight dinners.

Reheat: When you’re ready to enjoy your chili again, thaw it overnight in the fridge if frozen. Then warm it up on the stovetop over medium-low heat, stirring occasionally, or pop it in the microwave. Add a splash of water or broth if it seems too thick. Don’t forget to top with fresh garnishes like cheese and cilantro before serving!

Preparation Time	15-30 minutes
Cooking Time	90-100 minutes
Total Time	105-130 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 200-220 g
• Fat: 150-160 g
• Carbohydrates: 180-200 g

Ingredients

• 2 tbsp sugar
• salt, to taste
• 3 cans (15 oz each) beans, rinsed and drained
• 5 minced jalapeño peppers
• cayenne pepper, to taste
• 1 tbsp ground cumin (for best flavor and aroma)
• 3 tbsp olive oil (I use Bertolli Extra Virgin)
• 1 large red bell pepper, chopped
• hot sauce (optional, for extra heat)
• 3 lb ground beef (80/20 lean for best flavor)
• 1/2 cup chopped fresh cilantro
• 2 tbsp chili powder
• 1 1/2 cups diced onion
• shredded cheddar cheese
• 6 cups puréed tomatoes (I use Muir Glen organic)
• 1 large green bell pepper, chopped (chopped into 1/2-inch pieces)

Step 1: Brown the Ground Beef

In a large Dutch oven saucepan, heat olive oil over medium-high heat.

Add the ground beef and cook until the meat is thoroughly browned and no longer pink.

Once cooked, drain any excess grease from the pan to ensure the chili doesn’t turn out too oily.

Step 2: Sauté the Vegetables

With the beef still in the pan, reduce the heat to low and add chopped peppers, onions, and jalapeno peppers.

Cook the mixture on low heat until the vegetables become wilted and tender, releasing their flavors into the beef.

Step 3: Add Remaining Ingredients

To the pan, add beans, chopped cilantro, diced tomatoes, chili powder, cumin, and sugar.

Stir everything together until well combined.

Allow the chili to simmer on low heat for about 1 and 1/2 hours, stirring occasionally.

If the chili becomes too thick during cooking, add a little water to reach your desired consistency.

Step 4: Season and Serve

After the chili has cooked and the flavors have developed, taste and add salt and pepper to suit your preference.

Serve hot, optionally garnished with additional cilantro and cheese.

For an extra kick, offer hot sauce on the side.