Feeds a Crowd · Serves 10

Big-Batch Chili

By The Savorient Team

A one-pot chili that only gets better as leftovers — built to feed a full house.

Big-Batch Chili with ground beef, kidney beans, and black beans, topped with shredded cheddar, sour cream, and chopped onion
15 minPrep time
50 minCook time
1 hr 5 minTotal time
10Servings
EasyDifficulty

Ingredients

  • 2 lb ground beef
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne (optional)
  • 28 oz crushed tomatoes
  • 2 (15 oz) cans kidney beans, drained
  • 2 (15 oz) cans black beans, drained
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • Salt and pepper, to taste
  • Toppings: shredded cheese, sour cream, chopped onion

Instructions

  1. Brown the ground beef with the onion in a large pot over medium-high heat, breaking it up as it cooks, until no longer pink, about 6-8 minutes. Drain excess fat.
  2. Add the garlic, chili powder, cumin, smoked paprika, and cayenne. Cook 1 minute until fragrant.
  3. Stir in the crushed tomatoes, kidney beans, black beans, broth, and tomato paste.
  4. Bring to a simmer, then reduce heat to low and cook uncovered for 40-45 minutes, stirring occasionally, until thickened.
  5. Season with salt and pepper to taste and serve with your favorite toppings.

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