Chili for a Big Bash
Get ready to wow your crowd with "Chili for a Big Bash," the ultimate recipe for hearty, flavor-packed comfort food that’s perfect for feeding a crowd of 12. Featuring a mouthwatering blend of ground beef (or turkey), two kinds of beans, fire-roasted tomatoes, and bold spices like chili powder, cumin, and paprika, this chili delivers robust, smoky flavors with just the right kick of heat. A hint of brown sugar balances the spice, while slow simmering ensures every bite is rich and satisfying. Serve it up with classic toppings like shredded cheddar, sour cream, and sliced jalapeños, or spoon it alongside cornbread or crunchy tortilla chips for the ultimate party dish. Whether it’s game day or a casual gathering, this big-batch chili is your go-to recipe for warm, comforting goodness.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 large yellow onion, diced
- 2 large green bell pepper, diced
- 6 cloves garlic cloves, minced
- 3 pounds ground beef (or turkey)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 6 ounces tomato paste
- 56 ounces diced tomatoes (with juice)
- 30 ounces kidney beans (drained and rinsed)
- 30 ounces black beans (drained and rinsed)
- 4 cups beef broth
- 2 tablespoons brown sugar
- 0.5 cup fresh cilantro, chopped (optional garnish)
- 2 cups shredded cheddar cheese (optional topping)
- 1 cup sour cream (optional topping)
- 2 whole jalapeños, sliced (optional garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm up.
Add the diced onions and bell peppers to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef (or turkey) to the pot. Cook and break it apart with a wooden spoon until browned and fully cooked, about 8-10 minutes. Drain excess fat, if necessary.
Season the meat mixture with salt, black pepper, chili powder, cumin, paprika, cayenne pepper, and oregano. Stir well to evenly coat the meat and vegetables in spices.
Push the meat and veggies to the side of the pot and add the tomato paste. Let it cook for 2 minutes to deepen the flavor, then stir it into the mixture.
Pour in the diced tomatoes (with their juices), kidney beans, black beans, and beef broth. Stir to combine.
Add the brown sugar to the pot and mix well.
Bring the chili to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 1 hour, stirring occasionally.
After an hour, remove the lid and taste the chili. Adjust seasoning with more salt, pepper, or spices as desired. If the chili is too thick, add more beef broth in small increments until the desired consistency is reached.
Allow the chili to simmer uncovered for an additional 15-20 minutes to concentrate the flavors.
Serve the chili hot, topped with optional garnishes like chopped cilantro, shredded cheddar cheese, sour cream, and sliced jalapeños. Pair with cornbread or tortilla chips for an extra treat!
Nutrition Facts
Calories |
7224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.4 g | 529% | |
| Saturated Fat | 178.1 g | 890% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 13004 mg | 565% | |
| Total Carbohydrate | 488.0 g | 177% | |
| Dietary Fiber | 141.1 g | 504% | |
| Total Sugars | 123.7 g | ||
| Protein | 435.3 g | 871% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3198 mg | 246% | |
| Iron | 80.9 mg | 449% | |
| Potassium | 15632 mg | 333% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
