Chili for the Whole Shop
Get ready to feed a hungry crowd with "Chili for the Whole Shop," a hearty, flavor-packed recipe that's perfect for large gatherings, potlucks, or meal prepping. Loaded with a savory blend of ground beef and pork, a medley of vibrant vegetables, and a kick of spice from chili powder, cumin, and optional jalapeños, this dish is simmered to perfection for rich, bold flavor. It features crushed tomatoes, kidney beans, and black beans for a satisfying, protein-packed meal that serves up to 25 people. With just 30 minutes of prep and a slow, aromatic cook time of two hours, this chili is a crowd-pleaser that's as comforting as it is customizable. Top it off with shredded cheddar, sour cream, and green onions for a finishing touch that’s sure to impress. Whether you're hosting a work lunch or feeding a family reunion, this chili recipe is guaranteed to satisfy!
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Recipe Information
Ingredients
- 5 pounds ground beef (80/20)
- 3 pounds ground pork
- 4 large onions, diced
- 3 large green bell peppers, diced
- 3 large red bell peppers, diced
- 4 medium jalapeños, diced (optional, seeds removed for less heat)
- 8 cloves garlic cloves, minced
- 5 cans crushed tomatoes (28-ounce cans)
- 4 cans kidney beans, drained and rinsed
- 4 cans black beans, drained and rinsed
- 2 cans tomato paste (6-ounce cans)
- 8 cups beef broth
- 1 cup chili powder
- 0.5 cup ground cumin
- 0.25 cup paprika
- 2 tablespoons dried oregano
- 1 teaspoon cayenne pepper (optional for extra heat)
- 2 tablespoons salt
- 2 teaspoons ground black pepper
- 1 tablespoon sugar
- 4 tablespoons olive oil
- 3 cups cheddar cheese, shredded (optional, for topping)
- 3 cups sour cream (optional, for topping)
- 2 bunches green onions, sliced (optional, for topping)
Instructions
Heat a large stockpot or Dutch oven over medium heat. Add olive oil.
Brown the ground beef and ground pork in batches, breaking up the meat as it cooks. Drain excess fat and set the cooked meat aside.
In the same pot, sauté the diced onions, bell peppers, and jalapeños until they are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring constantly.
Return the cooked meat to the pot with the sautéed vegetables.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook the spices for 1-2 minutes to release their aromas.
Add the crushed tomatoes, kidney beans, black beans, tomato paste, and beef broth to the pot. Stir well to combine all ingredients.
Bring the chili to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 1.5-2 hours, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning as needed. Add sugar to balance the acidity of the tomatoes, if desired.
Once the chili has thickened and the flavors have melded, remove it from the heat.
Serve hot with optional toppings like shredded cheddar cheese, sour cream, and sliced green onions. Enjoy!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 11.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 315 mg | 24% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1599 mg | 34% | |
*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.
