HUGE Pot of Chili at Home: Comfort Food at Its Best

Directions for Making a Huge Pot of Chili

1. Cook the Meat:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and sausage, breaking them up with a spoon. Cook until browned and no longer pink. Drain excess fat if necessary.
2. Sauté the Vegetables:
   • Add the diced onion, green bell pepper, and red bell pepper to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the Beans and Tomatoes:
   • Stir in the kidney beans, black beans, diced tomatoes (with their juices), tomato sauce, and tomato paste. Mix well to combine all the ingredients.
4. Season the Chili:
   • Add the beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir to incorporate all the spices.
5. Simmer the Chili:
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 1 hour, stirring occasionally. The longer you let it simmer, the more the flavors will meld together. If the chili becomes too thick, you can add a bit more beef broth or water to reach your desired consistency.
6. Taste and Adjust:
   • After simmering, taste the chili and adjust the seasonings as needed. Add more salt, pepper, or spices according to your preference.

Tips and Variations

• Meat Options: Feel free to substitute ground turkey or chicken for a lighter version of this chili. You can also add some diced bacon for extra flavor.
• Bean Choices: Use your favorite beans or a combination of different types. Pinto beans and cannellini beans work well in this recipe.
• Vegetarian Version: Omit the meat and add more beans or lentils. You can also include extra vegetables like zucchini, corn, or mushrooms.
• Spice Level: Adjust the amount of cayenne pepper or add some diced jalapeños for more heat.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons
• Can opener

Storing Leftovers

Allow the chili to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 5 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.