Feeding a crowd can sometimes feel like a juggling act. Whether you’re hosting a massive game day party or just trying to get ahead on meal prep for the month, the pressure is on to deliver something satisfying without spending all day in the kitchen. That is precisely where this big batch chili comes in to save the day!
I stumbled upon the necessity for this recipe when I realized my standard chili pot just wasn’t cutting it for family reunions. I needed something that could feed an army (or at least 20 hungry relatives) but still tasted like I spent hours hovering over the stove. Though there are plenty of complicated recipes out there, I wanted a solution that was essentially “brown, dump, and go.” This recipe delivers a rich, zippy flavor profile that scales perfectly, making it the ultimate comfort food solution.
Get ready to fill your home with the most incredible aroma. This big batch chili is hearty, packed with protein, and practically foolproof. It’s one of those dinners that actually tastes better the next day, making it a total win for planning.
Table of Contents
The Ultimate Big Batch Chili Recipe
Ingredients
The Chili Base:
- 4 pounds ground chuck lean ground beef recommended
- 2 medium onions chopped
- 1 green bell pepper chopped
- 2 garlic cloves minced
- 3 14.5 oz cans diced tomatoes, undrained
- 4 8 oz cans tomato sauce
- 1 6 oz can tomato paste
The Seasoning Blend:
- 1/4 cup chili powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground red pepper cayenne
- 1 bay leaf
The Beans:
- 2 16 oz cans light red kidney beans, rinsed and drained
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Sliced black olives
- Tortilla chips or corn chips
- Fresh cilantro
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat. Working in batches, cook the 4 pounds of ground chuck for 8-10 minutes until fully browned and no pink remains. Break the meat apart with a spoon as it cooks. Drain excess fat thoroughly and transfer the beef to a 6-quart (or larger) slow cooker.
- Sauté Aromatics: In the same skillet (don’t wash it!), add the chopped onions and minced garlic. Sauté over medium heat for 3-4 minutes until translucent and fragrant. Transfer to the slow cooker.
- Build the Chili: Add the diced tomatoes (undrained), tomato sauce, tomato paste, chopped green pepper, and rinsed kidney beans to the slow cooker.
- Season: Pour in the seasoning blend (chili powder, sugar, salt, pepper, paprika, cayenne) and drop in the bay leaf. Stir thoroughly until the tomato paste is dissolved and everything is well combined.
- Slow Cook: Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. The chili is done when it has thickened considerably and the flavors have melded.
- Serve: Remove the bay leaf. Ladle into bowls and serve hot with your favorite toppings like cheese, sour cream, and tortilla chips.
Notes
- Scaling: If feeding a massive crowd (30-50 people), you can double this recipe, but reduce the added liquid ingredients by 5-10% to keep it thick.
- Freezing: This chili freezes exceptionally well. Cool completely, portion into freezer-safe bags or containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Spice Level: This recipe has a mild kick. For more heat, add diced jalapeños with the onions or increase the cayenne pepper to 1 teaspoon.
- Thickening: If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking to let some liquid evaporate.
Nutrition
Ingredients
Here is everything you need to whip up this crowd-pleaser. We use accessible ingredients that can be found at any grocery store.
For the Chili Base:
- 4 pounds ground chuck (lean ground beef is best to minimize grease)
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 3 (14.5 oz) cans diced tomatoes, undrained
- 4 (8 oz) cans tomato sauce
- 1 (6 oz) can tomato paste
For the Seasoning Blend:
- 1/4 cup chili powder (the star of the show!)
- 1 tablespoon granulated sugar (balances the acidity)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground red pepper (cayenne)
- 1 bay leaf
For the Beans:
- 2 (16 oz) cans light red kidney beans, rinsed and drained
For Topping (Optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Sliced ripe black olives
- Tortilla chips or corn chips
- Fresh cilantro
Instructions
Here are the steps to get this delicious pot of gold bubbling away. We are using a slow cooker here to make your life easier, but I’ll share some tips for other methods later!
1. Brown the Beef
First things first, get a significant skillet heating over medium-high heat. You’ll want to work in batches here—if you crowd the pan, the meat steams instead of browning, and we want that flavor! Add the ground chuck and cook it for about 8-10 minutes. Use a wooden spoon to break it apart as it browns. You want to ensure the meat is fully cooked, with no pink remaining. Once it’s beautifully browned, crumble it into smaller pieces, drain off that excess fat thoroughly (nobody likes greasy chili), and transfer the beef into your 6-quart (or larger) slow cooker.
2. Sauté the Aromatics
Don’t wash that skillet yet! We are going to use those flavorful browned bits left behind. Add your chopped onions and minced garlic right into the same pan. Sauté them over medium heat for 3-4 minutes. You’re looking for the onions to become translucent and fragrant. The little bit of residual fat from the beef helps cook them perfectly and adds a nice depth of flavor. Once they look ready, toss them into the slow cooker with the meat.
3. Build the Chili
Now for the fun part, adding the rest of the goodness. To your slow cooker, add all three cans of undrained diced tomatoes, the four cans of tomato sauce, the tomato paste, the chopped green bell pepper, and the rinsed kidney beans.
Next, pour in that complete seasoning blend: the chili powder, sugar, salt, black pepper, paprika, and ground red pepper. Don’t forget to drop in the bay leaf! Grab a large spoon and stir everything together thoroughly. You want to ensure that thick tomato paste is fully incorporated and the spices are evenly distributed. The mixture should look well-combined with a deep, rich red color.
4. Slow Cook to Perfection
Cover your slow cooker with the lid. You have two options here, depending on your schedule. If you’re in a rush, set it on HIGH for 5-6 hours. However, if you have the time, I recommend setting it on LOW for 7-8 hours. This longer, slower cook time allows for deeper flavor development and more tender results. You’ll know the big batch chili is done when it has thickened considerably, the flavors have melded beautifully, and you can stand a spoon upright in it! Just remember to remove the bay leaf before serving.
5. Serve & Enjoy
Ladle the steaming hot chili into bowls. I love setting up a toppings bar (more on that below) with shredded cheddar cheese, dollops of sour cream, chopped green onions, sliced black olives, and crunchy tortilla chips. It brings a fun and interactive element to dinner that everyone enjoys.
Tips & Variations for the Perfect Batch
Making big batch chili is as much an art as it is a science. Here are some tricks I’ve learned along the way to make sure your chili is the talk of the table.
Scaling for a Crowd
If you are looking for a reliable chili recipe for a crowd, you can easily double it. However, be mindful of your liquid ratios. When you are scaling up to feed 30-50 people, a pro tip is to reduce the liquid by about 5-10% for batches this large. This ensures the texture stays thick and hearty rather than turning into soup.
Freezer-Friendly Meal Prep
This is the ultimate meal prep chili. It freezes beautifully! You can freeze it cooked or uncooked (brown the meat first).
- To Freeze: Let the chili cool completely, then portion it into airtight containers or heavy-duty freezer bags. It stays fresh for up to 3 months.
- To Thaw: Thaw it in the fridge overnight and reheat gently on the stove. It’s a total lifesaver for busy weeknights.
Flavor Tweaks
- Spice it up: If you want a game-day chili recipe with a kick, try adding bold flavors like ghost chili or peri-peri seasoning. The chili flavor market is trending toward these bolder variations, so don’t be afraid to experiment!
- Sweeten the deal: A little extra brown sugar or even a square of dark chocolate can add a “secret” depth that people can’t quite put their finger on but absolutely love.
What to Serve With Big Batch Chili
Since this is such a hearty main dish, you want sides that complement the richness without competing with it. Here are my favorites to serve alongside this big batch chili recipe:
- Cornbread: A classic choice. The sweetness of the cornbread perfectly balances the savory, spicy chili.
- Chili Bar Setup: If you are hosting, create a “topping station.” Put out bowls of shredded cheese, sour cream, onions, jalapenos, and lime wedges. It turns a simple meal into a party chili recipe experience.
- Baked Potatoes: Pouring a ladle of this chili over a massive baked potato makes for an incredibly filling meal.
- Fresh Salad: A crisp green salad with a zesty vinaigrette can help cut through the heaviness of the meat and beans.
FAQs
How to make a large amount of chili?
The key to a successful large-batch chili is having the right equipment and patience. You will need a large vessel, such as a 6-quart slow cooker or a heavy Dutch oven. If you are making chili for a crowd (think 30+ servings), you may need to cook in multiple pots or use a commercial roaster. Also, remember to layer your seasonings; adding a little salt at the beginning and adjusting at the end ensures the best flavor profile.
How much chili for 40 people?
A good rule of thumb for a bulk chili recipe is to estimate about 1 to 1.5 cups per person. For 40 people, you are looking at roughly 2.5 to 3 gallons of chili. This recipe yields a substantial amount, but for a group of that size, you would want to triple the ingredients listed above.
What is the secret to delicious chili?
Time and layering! A competition chili recipe often differentiates itself by flavor balancing. Don’t rush the browning process of the beef; that “fond” (the brown bits) in the pan is pure flavor gold. Additionally, allowing the chili to simmer low and slow allows the acidity of the tomatoes to mellow and the spices to bloom fully.
Conclusion
There you have it, a big batch of chili that is totally crave-worthy and easier than it looks! Whether you are fueling a football watch party or just stocking your freezer for the month, this recipe delivers on all fronts. It’s comforting, practical, and honestly, just plain delicious.
Please give this a try and make it your own. If you do whip this up, I’d love to hear how you customized it or what toppings you chose! Let me know in the comments below. Happy cooking!
