The Best Big Pot of Chili – A Hearty Classic for Every Occasion

Why You’ll Love This Recipe

Nothing says comfort quite like a big pot of chili simmering away on the stove. This dish is packed with ground beef, beans, tomatoes, and spices that meld together into a rich, savory stew. What makes it so appealing is how customizable it is—you can make it mild, spicy, meaty, or even vegetarian depending on your preferences. I once swapped in ground turkey instead of beef, and it was still hearty and delicious, though beef gives it that classic chili richness. Chili is also perfect for feeding a crowd since a single pot can easily serve a family or a group of friends. Whether you enjoy it with cornbread, over rice, or topped with cheese and sour cream, this chili recipe is guaranteed to satisfy.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef – The foundation of classic chili, adding depth and hearty flavor. Ground turkey or chicken can be used as lighter alternatives.

Onion – A staple base ingredient that builds aromatic flavor.

Garlic – Brings warmth and richness to balance the spices.

Bell peppers – Add sweetness, color, and texture to the chili.

Canned tomatoes – A mix of diced tomatoes and tomato sauce creates a rich, tangy base.

Kidney beans – Traditional in chili, providing protein and hearty texture.

Black beans – Add variety and make the chili even more filling.

Chili powder – The key spice blend that defines chili’s signature flavor.

Cumin – Adds smokiness and depth.

Paprika – Brings mild heat and enhances the color. Smoked paprika gives even more richness.

Oregano – Provides earthy notes that round out the spice blend.

Beef broth – Helps create a stew-like consistency and intensifies flavor.

Salt and black pepper – Essential seasonings that tie everything together.

Olive oil – Used for sautéing the vegetables and browning the beef.

Directions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef, cooking until browned and crumbly. Drain excess fat, then stir in onion, garlic, and bell peppers. Sauté until softened and fragrant.

Add chili powder, cumin, paprika, and oregano, stirring well to coat the meat and vegetables with spices. Pour in the canned tomatoes, tomato sauce, beans, and beef broth. Stir everything together and bring the mixture to a boil.

Once boiling, reduce the heat to low and let the chili simmer uncovered for at least 45 minutes to an hour, stirring occasionally. The longer it simmers, the more the flavors develop. Taste and adjust seasoning with salt, pepper, or additional chili powder.

Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped onions, or fresh cilantro. Cornbread or tortilla chips make excellent accompaniments.

Servings and timing

This recipe makes 6–8 servings, perfect for family dinners or meal prep. Prep time is about 15 minutes, while cooking takes 1 hour, though you can simmer longer for richer flavor.

Storage/reheating

Chili tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat gently on the stove or in the microwave until hot throughout, adding a splash of broth or water if needed.

Variations and Customizations

Spicy kick – Add jalapeños, chipotle peppers, or cayenne for more heat.

Bean-free chili – Skip the beans and add extra beef for a Texas-style version.

Vegetarian option – Replace beef with lentils, mushrooms, or extra beans.

Sweet and smoky – Stir in a little brown sugar and smoked paprika for a deeper flavor profile.

Beer chili – Add a bottle of dark beer along with the broth for rich complexity.

White chili – Use chicken, white beans, and green chilies instead of beef and red beans.

Slow cooker method – Brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours.

Topping bar – Serve with toppings like avocado, jalapeños, shredded cheese, sour cream, and lime wedges for customization.

FAQs

Can I make this chili ahead of time?

Yes, chili tastes even better when made a day in advance.

What beans work best in chili?

Kidney beans and black beans are classic, but pinto beans also work well.

How can I thicken chili?

Simmer uncovered longer or stir in a spoonful of cornmeal or masa harina.

Can I make it in a slow cooker?

Yes, cook on low for 6–8 hours after browning the beef.

Can I make it vegetarian?

Yes, replace the meat with lentils, mushrooms, or additional beans.

How do I reduce the heat level?

Use mild chili powder and skip spicy additions like jalapeños or cayenne.

Can I freeze chili?

Absolutely—store in freezer-safe containers for up to 3 months.

What toppings go best with chili?

Cheese, sour cream, avocado, cilantro, and tortilla chips are all great options.

How long should chili simmer?

At least 45 minutes, but longer simmering develops deeper flavor.

Can I use ground turkey instead of beef?

Yes, it works well as a leaner option.

Conclusion

The best big pot of chili is a hearty, flavorful dish that’s as versatile as it is comforting. With tender beef, beans, vegetables, and a perfectly spiced tomato base, it’s the kind of recipe that feeds a crowd and tastes even better the next day. Whether you keep it mild or turn up the heat, serve it with cornbread or rice, or prepare it in a slow cooker, this chili is endlessly adaptable. Once you make it, it will likely become a regular staple in your kitchen, especially during chilly evenings and gatherings.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!