A big pot of chili is the kind of meal that instantly feels like home—hearty, rich, and loaded with bold, savory flavor. It’s ideal for weeknight dinners, feeding a crowd, or stocking your fridge with easy leftovers. Best of all, chili tastes better the longer it simmers, giving it that slow-cooked depth everyone loves.
Why a Big Pot of Chili Always Wins
- Comforting and filling: One bowl goes a long way.
- Great for groups: Easy to serve at gatherings and potlucks.
- Meal-prep friendly: Keeps well and reheats like a dream.
- Flavor improves over time: The next day is often the best day.
Ingredients You’ll Need
Main Ingredients
- 2 lbs (900 g) ground beef
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Tomatoes and Beans
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed (optional)
- 1 can (15 oz) pinto beans, drained and rinsed (optional)
Seasonings
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
Liquids and Optional Add-Ins
- 1–2 cups beef broth or water (adjust for thickness)
- Chopped jalapeños (optional)
- Hot sauce or cayenne pepper (optional)
- A pinch of sugar (optional, balances acidity)
Step-by-Step Instructions
- Heat a large pot over medium heat. Add ground beef and cook until fully browned. Drain excess fat if needed.
- Add diced onion, bell pepper, and garlic. Cook 3–4 minutes until softened and fragrant.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix thoroughly.
- Add diced tomatoes, tomato sauce, and beans (if using). Stir to combine.
- Pour in beef broth or water to reach your preferred thickness.
- Bring chili to a boil, then reduce heat to low.
- Cover and simmer 45–60 minutes, stirring occasionally.
- Taste and adjust seasoning before serving.
How to Make Chili Taste Better
- Brown the beef well to build deep flavor.
- Cook vegetables until soft before adding liquids.
- Toast spices briefly in the pot to boost aroma.
- Simmer slowly for richer, more developed taste.
- Stir occasionally to prevent sticking and scorching.
Easy Variations
- Make it spicy: Add extra jalapeños, cayenne, or hot sauce.
- Texas-style: Skip the beans.
- Lighter option: Use ground turkey or chicken.
- Sweeter twist: Add corn.
- Extra depth: Stir in a small amount of dark chocolate or coffee.
Tips for the Best Big Pot
- Chili is better the next day once flavors meld.
- Simmer longer for a thicker, richer result.
- Add liquid gradually—too much can thin it out.
- Serve with toppings like cheese, sour cream, or green onions.
- Freeze leftovers for quick future meals.
Conclusion
This big pot of chili is bold, filling, and satisfying, with flavors that deepen as it cooks. It’s easy to customize, perfect for sharing, and reliable for meal prep—a timeless recipe that delivers comfort in every bowl.
