This protein-packed big batch Hearty Beef Chili is loaded with ground beef, three different types of beans, peppers, and a homemade seasoning blend that is robust and savory.
Jump to:
Why you'll love this recipe
This is one of my favorite recipes, especially when it's CHILI outside (ahaha). This chunky beef chili is loaded with peppers, onions, beans, and the BEST homemade chili seasoning. I especially love making this recipe with fresh peppers, straight from the garden!
Not only is this chili downright delicious and soul-warming, but it's also super easy to make! This chili only takes a few minutes of prep time and will spend the rest of the time simmering on the stove. It's so easy!
Ingredients
To make big batch hearty beef chili, this is what you'll need:
- Ground beef
- Onions
- Red peppers
- Jalapenos
- Minced garlic
- Beans
- Tomato paste
- Crushed tomatoes
- Water
Seasoning ingredients
Combine these simple seasonings to create the most flavorful chili!
- Chili powder
- Cumin
- Cayenne
- Garlic powder
- Onion powder
- Brown sugar
- Salt
- Pepper
Step-by-step instructions
For this recipe, I like to use my 16-quart stockpot, but it should also fit in a 12-quart stockpot. In your large stockpot, brown the ground beef over medium-high heat.
While the beef is cooking, combine the seasonings and set them aside. After that, dice the peppers and onions and mince the garlic and jalapenos.
When the beef has finished cooking, add the diced peppers, onions, jalapenos, and minced garlic to the stockpot. Cook for about 7 to 8 minutes or until the peppers are slightly soft.
Next, add the beans, tomato paste, crushed tomatoes, seasonings, and water. Heat to boiling, cover and reduce heat, and let simmer for 45 minutes to 1 hour.
Toppings
Our favorite go-to toppings are:
- Cornbread, homemade or from a box!
- Cheddar cheese
- Sour cream
- Green onions
- Corn chips
Additional toppings could include saltine crackers, oyster crackers, shredded cheese, diced tomatoes, sliced avocado, crumbled bacon, and queso fresco.
Half batch
If you're not trying to feed an army, just half this recipe:
For the chili:
- 1 ½ lb ground beef
- 1 yellow onion, diced
- 1 ½ red peppers, diced
- 1 ½ jalapenos, minced
- 3 cloves garlic, minced
- 1 15 oz can dark red kidney beans, drained
- 1 15 oz can light red kidney beans, drained
- 1 15 oz can black beans, drained
- 6 oz can tomato paste
- 1 ½ 28 oz cans crushed tomatoes
- 2 c water
For the seasonings:
- 2 tablespoon chili powder
- 2 teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoon salt
- 1 teaspoon pepper
Follow the Recipe Card instructions below.
Cinnamon Rolls and Chili
Do y'all remember the good old days when they served Cinnamon Rolls and chili in school??
Apparently, this delicious combination came from logging camps in the Midwest and was called a "Logger's Breakfast". Similarly, Midwest school cafeterias adopted this "breakfast" and have been serving it in schools for over 70 years!
There's my fun fact for the day.
Leftover uses
There's a reason why I always make a super big batch of this chili: there are so many insanely good uses for leftover chili!
- Mix it with cooked elbow noodles and make chili mac (with all of your favorite toppings of course!)
- Slather it on a hot dog and bun with some saucy cheese and make chili cheese dogs
- Smother some french fries with saucy cheese and make chili cheese fries
- Melt cubed Velveeta with some butter and make some chili cheese dip
- Pour it over some tortilla chips with cheese and make nachos (don't forget the sour cream and green onions!)
Tips & tricks
Adjust the water. The water used in this recipe creates a chili that is neither too thick nor too thin. Depending on how thick or thin you want your chili to be, more or less water may be added.
Let it simmer. This chili has the best flavor when it has had time to sit. Let it simmer for at least 45 minutes to 1 hour. Sometimes I'll let mine simmer for a couple hours.
Recommended tools
- 16-quart Stockpot. A large batch of chili is going to need a large stockpot! This is the one that I use.
Storing and reheating
Refrigerator: After the chili has cooled, it can be stored in an airtight container for up to five days. If my stockpot would fit in my fridge, I would just leave it in that!
Freezer: Chili can also be stored in an airtight container in the freezer for up to three months.
Thaw: To thaw frozen chili, let it sit in the refrigerator overnight or place the container in cold water.
Reheat: Reheat chili on the stove or in the microwave (in a microwave-safe container).
More comfort food
Hungry for more? Sign up for our newsletter and join us on Facebook and Pinterest for all of our latest updates!
Recipe
Hearty Beef Chili
Ingredients
For the Chili
- 3 lb ground beef
- 2 yellow onions diced
- 3 red peppers diced
- 3 jalapenos minced
- 6 cloves garlic minced
- 2 15-oz cans dark red kidney beans drained
- 2 15-oz cans light red kidney beans drained
- 2 15-oz cans black beans drained
- 18 oz tomato paste
- 3 28-oz cans crushed tomatoes
- 4 c water
For the Seasoning
- 4 tablespoon chili powder
- 4 teaspoon cumin
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 tablespoon brown sugar
- 4 teaspoon salt
- 2 teaspoon pepper
Instructions
- In a large stockpot, brown the ground beef over medium high heat.
- While the beef is cooking, combine the ingredients for the seasonings. Set aside. Dice the peppers and onions and mince the garlic and jalapenos.
- Add the peppers, jalapenos, onions, and minced garlic to the stockpot. Cook for about 5 minutes.
- Add the beans, tomato paste, crushed tomatoes, seasonings, and water.
- Heat to boiling, reduce heat, cover, and let simmer for 45 minutes to 1 hour.
Notes
Nutrition
More Good Mood Food
Like our recipes? Follow us on Pinterest!
Did you enjoy Hearty Beef Chili? Be sure to leave a comment and a rating below!
Did you make this recipe? Let us know!