Description
Easy big batch chili recipe for game day entertaining. One pot feeds a crowd with a topping bar for customization.
Ingredients
- 2 tablespoons olive oil
- 3 pounds ground beef
- 2 medium yellow onions, diced
- 1 large green bell pepper, seeded and diced
- 1 large red bell pepper, seeded and diced
- 6 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cans (28 ounces each) diced tomatoes with juices
- 1 can (29 ounces) tomato sauce
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cups beef broth
- 1 tablespoon brown sugar
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 1/2 cups sour cream
- 3 ripe avocados, diced
- 3 medium tomatoes, diced
- 1 red onion, diced
- 6 green onions, sliced
- 3 jalapeños, sliced
- 1 cup fresh cilantro, chopped
- 2 cups tortilla chips or Fritos
- 1 cup tortilla strips
- Hot sauce
Instructions
- Heat olive oil in a large 8-quart pot or Dutch oven over medium-high heat until shimmering.
- Add ground beef to the pot, breaking it apart, and cook for 8-10 minutes until browned.
- Drain excess grease, leaving about 2 tablespoons of fat.
- Add diced onions and bell peppers to the beef and cook for 5-7 minutes until soft.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir for 1-2 minutes to toast the spices.
- Pour in diced tomatoes with juices, tomato sauce, all three types of drained beans, beef broth, and brown sugar. Stir well.
- Bring the chili to a boil over high heat. Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally.
- Taste and adjust seasoning as desired.
- Transfer chili to a slow cooker set on warm or keep on the stovetop over low heat for serving.
- Set up the topping bar with cold items over ice. Arrange cheeses, vegetables, herbs, and chips in separate bowls.
Notes
- Make the chili 1-3 days ahead; flavors improve after resting.
- Keep cold toppings like sour cream and avocado over ice during serving.
- Set up the topping bar in order: bowls, chili, cold toppings, cheese, veggies, chips, and herbs.
- Use a slow cooker on warm to maintain serving temperature.
- Prep most toppings the day before. Dice tomatoes, avocado, and chop herbs 1-2 hours before serving.
- Store cooled chili in the refrigerator up to 5 days or freeze up to 1 month. Reheat gently on the stovetop or microwave portions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop Simmer
- Cuisine: American