Large Group Chili
Perfect for feeding a crowd, this hearty Large Group Chili is packed with bold flavors and satisfying ingredients to please any palate. Made with 5 pounds of ground beef, a medley of beans, and an aromatic blend of spices like chili powder, cumin, and paprika, this recipe simmers to perfection, creating layers of rich, smoky depth. Fresh veggies, like diced onions and green bell peppers, add a touch of sweetness and texture, while staples like diced tomatoes and beef broth tie everything together. With a short prep time of just 30 minutes and the ability to serve up to 20 people, this chili is ideal for potlucks, game-day parties, or family gatherings. Customize it with toppings like shredded cheese, sour cream, or fresh cilantro for a crowd-pleasing, restaurant-quality meal.
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Recipe Information
Ingredients
- 5 pounds ground beef
- 2 tablespoons olive oil
- 3 large onions, diced
- 2 large green bell peppers, diced
- 6 garlic cloves, minced
- 4 28-ounce cans diced tomatoes (with juices)
- 2 6-ounce cans tomato paste
- 3 15-ounce cans kidney beans (rinsed and drained)
- 3 15-ounce cans black beans (rinsed and drained)
- 4 cups beef broth
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons sugar
- 1 cup freshly chopped cilantro (optional, for garnish)
- 1 cup sour cream (optional, for serving)
- 2 cups shredded cheese (optional, for serving)
Instructions
Heat a large stockpot over medium-high heat. Add olive oil and allow it to heat for 1-2 minutes.
Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned. This should take about 8-10 minutes. Drain off excess fat and set the cooked meat aside.
In the same pot, add the diced onions and green bell peppers. Sauté for 5-7 minutes, or until softened and fragrant.
Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Return the cooked ground beef to the pot. Stir in the diced tomatoes, tomato paste, kidney beans, black beans, and beef broth.
Add the chili powder, ground cumin, paprika, cayenne pepper, dried oregano, salt, black pepper, and sugar. Stir well to combine all the ingredients.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and let the chili simmer for at least 1.5 hours, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings as needed, adding more salt, pepper, or spices to suit your preference.
Serve the chili hot, garnished with freshly chopped cilantro if desired. Offer sour cream and shredded cheese as optional toppings.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1063 mg | 23% | |
*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.
