Huge Pot of Homemade Chili

This huge pot of homemade chili is hearty, rich, and packed with bold flavor. It’s perfect for feeding a crowd or preparing meals for several days. With ground beef, beans, tomatoes, and warm spices, this chili simmers slowly to develop a deep, satisfying taste. Serve it with cornbread, rice, or your favorite toppings for a comforting meal.

Ingredients

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cans (28 ounces each) crushed tomatoes
• 1 can (15 ounces) diced tomatoes
• 3 tablespoons tomato paste
• 3 cups beef broth
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1⁄2 teaspoon cayenne pepper (optional for heat)
• 2 tablespoons olive oil

Instructions

1. Place a large heavy pot or Dutch oven over medium heat. Add the olive oil and let it warm for about 1 minute.
2. Add the diced onion and bell pepper to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables become soft and the onions are translucent.
3. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Add the ground beef to the pot. Break it apart with a spoon as it cooks. Continue cooking for 6 to 8 minutes until the meat is browned and no longer pink.
5. Once the beef is cooked, drain off any excess fat if needed, then return the pot to the heat.
6. Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Mix well so the spices coat the meat and vegetables evenly.
7. Add the tomato paste and stir until it is fully incorporated into the meat mixture.
8. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir until everything is combined.
9. Add the kidney beans and black beans to the pot. Stir gently to avoid breaking the beans.
10. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, stirring occasionally to prevent sticking.
11. After an hour, taste the chili and adjust seasoning if needed. You can add more salt, pepper, or chili powder to match your preference.
12. For deeper flavor, let the chili simmer an additional 30 minutes uncovered to thicken the sauce.
13. Once finished, remove the pot from the heat and let the chili rest for 5 minutes before serving.
14. Serve hot with shredded cheese, sour cream, green onions, or any toppings you like. Store leftovers in the refrigerator or freeze for future meals.