HUGE POT of Chili Recipe – Perfect Comfort Food for Every Gathering

Instructions for Making a Perfect Pot of Chili

Step 1: Prepare the Meat

1. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat.
2. Add the ground beef and ground pork to the pot, breaking it apart with a spoon as it cooks. Allow it to brown well – about 6-8 minutes.
3. Once browned, add the diced sausage to the mix and cook for another 3-4 minutes until it becomes slightly crispy and releases its smoky flavor.
4. Drain any excess fat if needed and set the meat aside on a plate.

Step 2: Sauté the Vegetables

1. In the same pot, add a little more oil if necessary, then toss in the onion, bell peppers, jalapeños, and garlic.
2. Sauté the vegetables until they are soft and translucent – about 5-6 minutes.
3. This process will help release their natural sweetness and create a perfect flavor base for your chili.

Step 3: Build the Chili Base

1. Add the diced tomatoes, crushed tomatoes, and tomato paste to the pot, stirring well to combine.
2. Pour in the beef broth and, if using, the dark beer.
3. Return the cooked meat mixture to the pot and stir to blend with the tomato base and broth.

Step 4: Season the Chili

1. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, and sugar.
2. Add salt and pepper to taste, then stir everything well, ensuring the spices are fully mixed into the liquid.

Step 5: Simmer the Chili

1. Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low.
2. Let the chili simmer uncovered for 2-3 hours. Stir occasionally to ensure the flavors meld together and the chili thickens.
3. After about 1.5 hours, taste the chili and adjust seasonings as needed. You can add a bit more chili powder or cayenne if you prefer a spicier dish.

Step 6: Add the Beans

1. After about 2 hours of simmering, add the kidney beans and black beans to the pot.
2. Let the chili continue to cook for another 30-45 minutes to ensure the beans soak up the rich flavors.
3. Check for thickness. If you prefer a thicker chili, let it simmer uncovered for an additional 15 minutes; for a thinner consistency, add a splash of broth.

Step 7: Serve and Garnish

1. Once the chili has reached your desired consistency, turn off the heat and let it rest for a few minutes.
2. Ladle the chili into bowls and top with shredded cheese, sour cream, fresh cilantro, sliced green onions, diced avocado, and a squeeze of lime for an extra burst of flavor.

Tips for Making the Best Chili

• Don’t rush the simmering: The longer you let it simmer, the deeper the flavors will develop. Plan for at least 2-3 hours.
• Use fresh spices for the best flavor, as they can lose potency over time.
• Add vegetables like corn, zucchini, or mushrooms if you prefer a chunkier chili.
• Taste as you go to ensure you’re achieving the desired level of spice and saltiness.

Storage and Reheating

Leftover chili can be stored in the refrigerator for up to 4-5 days. This dish is ideal for batch cooking, as it freezes well and can last for up to 3 months in the freezer. To reheat, simply warm it on the stove over medium heat until hot, stirring occasionally.