Chili Con Carne Big has always been my go-to for any gathering, large or small. I remember one chilly autumn evening when I decided to make a massive pot for a neighborhood get-together. The aroma of simmering spices, rich beef, and smoky paprika filled my entire house, drawing everyone in from the crisp air. It was a huge hit, with people going back for seconds and thirds! This Chili Con Carne recipe large is seriously foolproof and guaranteed to impress, especially when you want a comforting, flavorful meal that’s perfect for feeding a crowd. Let’s get cooking!
Why You’ll Love This Big Batch Chili Con Carne
- Incredible Flavor: This chili is packed with a deep, smoky, and slightly spicy taste that’s incredibly satisfying.
- Quick Prep Time: You can get this hearty chili simmering in under 20 minutes, making it perfect for busy weeknights.
- Budget-Friendly: Made with simple, affordable ingredients, it’s a fantastic way to feed a group without breaking the bank.
- Family Favorite: It’s a crowd-pleasing dish that even picky eaters will adore, making it a true family size chili con carne winner.
- Versatile: Easily customizable with your favorite toppings and spice levels, it suits everyone’s palate.
- Perfect for Portions: This recipe yields generous chili con carne portions that are ideal for leftovers or freezing.
- A True Comfort Meal: Nothing beats a warm, hearty bowl of chili, making it a go-to for any occasion.
- Guaranteed Crowd-Pleaser: This family size chili con carne is designed to be a hit, whether it’s a casual Tuesday or a big party.
Ingredients for Your Chili Con Carne Big Batch
Crafting this hearty chili con carne recipe is surprisingly straightforward with these key components. The foundation of this flavorful dish starts with aromatics like 2 large onions, diced, and 5 cloves garlic, minced, which build a robust flavor base. For the meat, I always opt for 3 pounds ground beef (preferably chuck) as it offers a great balance of richness and texture. You’ll also need 2 tbsp tomato paste for depth and color, plus 3 cups beef broth and a 12 ounce can crushed tomatoes to create that perfect simmering liquid. The spice blend is crucial: 3 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika for that essential smoky note, 1/2 tsp dried oregano, and 1/2 tsp cayenne pepper (which you can adjust to your heat preference). Finally, two 15 ounce cans kidney beans, drained and rinsed, and one 15 ounce can pinto beans, drained and rinsed, add texture and substance, making this a truly satisfying meal.
How to Make Chili Con Carne Big for a Crowd
This recipe makes a wonderfully flavorful big batch chili con carne that’s perfect for feeding a crowd. It’s surprisingly simple to put together, so don’t feel intimidated!
- Step 1: Start by heating 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 2 large onions, diced, and cook until they’re soft and translucent, about 5-7 minutes. The sweet aroma will start to fill your kitchen!
- Step 2: Stir in the 5 cloves garlic, minced, and cook for just another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Step 3: Add the 3 pounds ground beef to the pot. Break it up with your spoon and cook until it’s nicely browned. This is where you get that rich, savory base. Drain off any excess fat if you prefer a less greasy chili.
- Step 4: Stir in the 2 tbsp tomato paste, mixing it into the beef and onions. Cook for a minute to deepen its flavor. Then, pour in the 12 ounce can crushed tomatoes and 3 cups beef broth. Give it all a good stir to combine everything.
- Step 5: Now for the spices! Add 3 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1/2 tsp cayenne pepper (or more, if you like it spicy!). Season with salt and pepper to your taste. Stir everything together until the spices are evenly distributed.
- Step 6: Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 1 hour, stirring occasionally. This slow simmer is key to developing that deep, complex flavor in your big batch chili con carne. If it gets too thick, you can always add a little more beef broth.
- Step 7: After an hour, stir in the two 15 ounce cans kidney beans, drained and rinsed, and the 15 ounce can pinto beans, drained and rinsed. Let the chili simmer for another 30 minutes, uncovered, allowing the flavors to meld beautifully.
- Step 8: Taste your masterpiece and adjust seasonings if needed – maybe a pinch more salt, pepper, or cayenne? Serve this amazing big batch chili con carne hot, with your favorite toppings!
Pro Tips for the Best Large Portion Chili Con Carne
To elevate your game and ensure your chili is a hit every time, here are a few tricks I’ve picked up:
- For an even richer flavor, prepare the chili a day in advance. The flavors meld and deepen beautifully overnight.
- Don’t rush the simmering process! The longer it simmers on low heat, the more the flavors develop.
- If you can’t find ground beef chuck, regular ground beef works, but adding a pound of cubed beef chuck adds amazing texture.
- Taste and adjust seasonings throughout the cooking process, especially before adding the beans.
What’s the secret to perfect Chili Con Carne Big?
The secret to a perfect Chili Con Carne Big is patience and quality ingredients. Letting it simmer low and slow allows the flavors to meld. For the absolute best large chili con carne recipe, consider browning your meat in batches to ensure a good sear on all sides, which adds depth. For more tips on cooking techniques, you can explore resources on properly browning meat.
Can I make this Chili Con Carne for many people ahead of time?
Absolutely! This chili is a fantastic make-ahead meal. You can prepare the entire pot up to 24 hours in advance. Just let it cool completely, store it in an airtight container in the refrigerator, and reheat it gently on the stovetop before serving. It’s perfect for busy days!
How do I avoid common mistakes with Chili Con Carne Big?
A common pitfall is overcooking the beans, making them mushy. Add them only during the last 30 minutes of simmering. Also, avoid adding too much liquid early on; the chili should thicken as it simmers. If it gets too thick, you can always add more broth.
Best Ways to Serve Your Hearty Chili Con Carne Recipe
Once your delicious big pot chili con carne is ready, the fun really begins with serving! A classic way to enjoy it is in a big bowl, topped with a dollop of cool sour cream, a sprinkle of sharp shredded cheddar cheese, and some fresh chopped green onions. I also love to serve it with warm cornbread or crusty bread on the side – perfect for soaking up every last drop. For a more substantial meal, consider serving it over rice or baked potatoes. When thinking about your chili con carne serving size, remember this is a hearty dish, so a generous bowl with a side is usually plenty! If you’re looking for a great side dish, our cheesy scalloped potatoes recipe is a fantastic complement.
Estimated Nutrition Facts for Chili Con Carne Big
Let’s break down what you get in a generous bowl of this amazing chili. This is a truly satisfying meal that packs a punch without being overly heavy.
- Calories: 380 kcal
- Fat: 18g
- Saturated Fat: 7g
- Protein: 25g
- Carbohydrates: 28g
- Fiber: 8g
- Sugar: 5g
- Sodium: 650mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on understanding nutritional data, you can refer to resources like the FDA’s Nutrition Facts Label guide.
How to Store and Reheat Big Batch Chili Con Carne
One of the best things about making a large batch of chili is how perfectly it stores and reheats, making it ideal for a quick chili con carne family meal later in the week. Once your delicious chili has cooled down completely – this is important to prevent bacterial growth – transfer it into airtight containers. For refrigeration, it will keep well for about 3 to 4 days. If you need to store it for longer, this big batch chili con carne freezes beautifully for up to 3 months. Just make sure the containers are freezer-safe and well-sealed.
When you’re ready to enjoy it again, reheating is a breeze. You can gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed through. Alternatively, you can reheat individual portions in the microwave. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first for even cooking. For other make-ahead meal ideas, check out our breakfast bowl recipes with eggs.
Frequently Asked Questions About Chili Con Carne Big
Can I make this Chili Con Carne Big ahead of time?
Absolutely! This chili is a fantastic make-ahead meal. You can prepare the entire pot up to 24 hours in advance. Just let it cool completely, store it in an airtight container in the refrigerator, and reheat it gently on the stovetop before serving. It’s perfect for busy days and makes planning a breeze!
What are the best toppings for Chili Con Carne Big?
The beauty of this Chili Con Carne recipe large is its versatility with toppings! My favorites include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped fresh green onions, diced red onion, a sprinkle of fresh cilantro, and even some crushed tortilla chips for crunch. You can really customize it to your liking! For other flavorful additions, consider our cranberry feta pinwheels with cream cheese as a unique appetizer.
Why is my Chili Con Carne Big not thick enough?
If your chili isn’t reaching your desired thickness, don’t worry! A common fix is to let it simmer uncovered for a bit longer, allowing some of the liquid to evaporate. You can also create a slurry by mixing a tablespoon of cornstarch or flour with a little cold water, then stirring it into the simmering chili until thickened. This is a great way to achieve that perfect consistency for your Chili Con Carne recipe large.
Can I use different types of beans in this Chili Con Carne Big?
Yes, you absolutely can! While kidney and pinto beans are classic, feel free to experiment. Black beans, cannellini beans, or even chickpeas would work wonderfully in this hearty dish. Just make sure to drain and rinse them before adding them to the pot during the last 30 minutes of simmering. It’s a great way to adapt this Chili Con Carne recipe large to what you have on hand! For a different bean-based dish, you might enjoy our beef and cheese chimichangas.
Variations of Chili Con Carne Big You Can Try
This Chili Con Carne Big recipe is incredibly adaptable, making it perfect for any preference or occasion, especially when you’re planning a big chili con carne for a gathering. If you’re looking for a vegetarian option, simply omit the ground beef and add more beans, a can of corn, and perhaps some diced sweet potatoes or butternut squash for heartiness. For a different cooking method, try this in a slow cooker! Brown the beef and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours. For a smoky kick, swap regular chili powder for chipotle chili powder, or add a diced jalapeño or poblano pepper with the onions for extra heat. You can also experiment with different beans like black beans or cannellini beans.
Chili Con Carne Big: Great Flavor Crowd-Pleaser
- Total Time: 1 hour 50 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Chili Con Carne is a big, bold, and hearty recipe perfect for feeding a crowd. It’s packed with flavor, slightly smoky and spicy, and comforting enough for a weeknight but special enough for guests. This chili travels well and can be customized to your taste.
Ingredients
- 2 tbsp olive oil
- 2 large onions, diced
- 5 cloves garlic, minced
- 3 pounds ground beef (preferably chuck)
- 2 tbsp tomato paste
- 12 ounce can crushed tomatoes
- 3 cups beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- Two 15-ounce cans kidney beans, drained and rinsed
- 15 ounce can pinto beans, drained and rinsed
- Salt and pepper to taste
- Optional garnishes: shredded cheese, sour cream, chopped green onions, fresh cilantro
Instructions
- In a large pot, heat olive oil over medium-high heat. Add onions and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Add ground beef to the pot. Cook, breaking apart with a spoon, until browned and fully cooked. Drain excess fat if necessary.
- Stir in tomato paste, crushed tomatoes, and beef broth, mixing well to incorporate the tomato paste. Bring to a simmer.
- Add chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Stir to combine.
- Reduce heat to low and simmer uncovered for about 1 hour, stirring occasionally. If chili becomes too thick, add more beef broth as needed.
- Stir in kidney beans and pinto beans, and simmer for another 30 minutes to blend flavors.
- Taste and adjust seasoning if needed. Serve hot with desired garnishes.
Notes
- For a deeper flavor, prepare the chili a day in advance and reheat before serving. The flavors will intensify overnight.
- Swap ground beef for cubed beef chuck for a chunkier chili.
- Use chipotle chili powder for smoky heat.
- Try black beans or navy beans instead of kidney and pinto beans.
- Make it vegetarian by using more beans, vegetable broth, and sweet potatoes.
- This big batch chili con carne freezes beautifully.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 380 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A