Instructions
- Cook the meat
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Sauté vegetables
- Add onions, garlic, and bell peppers to the pot. Cook 5–7 minutes until softened.
- Add spices
- Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Toast spices for 1–2 minutes to release flavor.
- Add tomatoes and beans
- Pour in diced tomatoes, tomato sauce, kidney beans, black beans, and broth. Stir well.
- Simmer
- Bring to a boil, then reduce heat to low.
- Cover and simmer at least 45–60 minutes, stirring occasionally. Longer simmering (2–3 hours) enhances flavors.
- Taste and adjust
- Check seasoning and add more salt, pepper, or chili powder if needed.
- Serve
- Ladle into bowls and top with cheese, sour cream, green onions, or cilantro.
- Serve with cornbread, rice, or tortilla chips.
💡 Tips for HUGE POT chili
- Make a double batch — chili freezes beautifully.
- Add a bit of dark chocolate or cocoa powder for a rich, deep flavor.
- For smoky flavor, try adding chopped chipotle peppers in adobo sauce.
- Stir occasionally and keep an eye on the liquid level — add more broth if it gets too thick.
If you want, I can also give you a “set-it-and-forget-it” slow cooker version for a huge pot of chili that develops even richer flavors with minimal effort.
Do you want me to do that?