This is the kind of chili that makes people stop talking mid-bite, then ask for seconds. It’s rich, smoky, and layered with flavor—everything you want whether you’re hosting game day or feeding a hungry crowd on a cold night. The recipe makes a big pot that easily feeds 20+ people, and it holds beautifully for hours.
It’s budget-friendly, freezer-friendly, and built for toppings and sides. If you can stir a pot, you can pull this off.
Why This Recipe Works
- Two kinds of beef for texture: A mix of ground beef and chopped chuck gives you tender chunks and a hearty base.
- Bloomed spices: Toasting spices in fat releases deep, smoky flavor without turning the chili bitter.
- Tomato paste + coffee/cocoa: A small amount adds body and a subtle, savory backbone (not sweetness).
- Layered peppers: Fresh bell pepper, jalapeño, and chipotle in adobo bring brightness, heat, and smoke.
- Simmered low and slow: A gentle 1.5–2 hour simmer marries everything without drying out the meat.
Shopping List
- Beef: 5 lb 80/20 ground beef; 3 lb boneless beef chuck, trimmed and cut into 1/2-inch pieces
- Aromatics: 4 large yellow onions (diced), 8 cloves garlic (minced)
- Peppers: 3 red bell peppers (diced), 4 jalapeños (seeded for mild, leave seeds for heat), 4 chipotle peppers in adobo (minced) + 2 tbsp adobo sauce
- Tomato base: 2 cans (28 oz each) crushed tomatoes, 2 cans (28 oz each) fire-roasted diced tomatoes, 1 small can (6 oz) tomato paste
- Beans (optional but crowd-pleasing): 4 cans (15 oz each) kidney beans, drained and rinsed; 2 cans (15 oz each) black beans, drained and rinsed
- Liquid: 6 cups beef broth, 1 cup strong brewed coffee (or 1 cup extra broth), 2 tbsp Worcestershire
- Spices: 1/2 cup chili powder, 2 tbsp ground cumin, 1 tbsp smoked paprika, 2 tsp dried oregano, 2 tsp ground coriander, 2 tsp kosher salt (plus more to taste), 1 tsp black pepper, 1 tsp cinnamon (optional), 1 tbsp unsweetened cocoa powder
- Oil and add-ins: 3 tbsp neutral oil, 2 tbsp brown sugar (balances acidity), 2 bay leaves
- Toppings (choose a few): Shredded cheddar, sour cream, chopped cilantro, sliced green onions, pickled jalapeños, diced red onion, hot sauce, lime wedges, crushed tortilla chips
- Sides: Cornbread, baked potatoes, steamed rice, or tortilla chips
How to Make It
- Brown the beef in batches: Heat a large stockpot or Dutch oven over medium-high. Add 1 tbsp oil and brown half the ground beef with a pinch of salt.
Scoop to a tray. Repeat with remaining ground beef, then the chopped chuck, adding oil as needed. Don’t crowd the pot—browning equals flavor.
- Sweat the aromatics: Reduce heat to medium.
Add onions and a pinch of salt. Cook 8–10 minutes until translucent and lightly golden. Stir in garlic for 1 minute.
- Add peppers: Stir in bell pepper and jalapeños.
Cook 5–7 minutes until softened.
- Bloom the spices: Push vegetables to the sides, add tomato paste to the center, and cook 2 minutes. Sprinkle in chili powder, cumin, smoked paprika, oregano, coriander, black pepper, cinnamon (if using), and cocoa. Stir 1–2 minutes until fragrant.
- Build the base: Add chipotles, adobo sauce, Worcestershire, coffee, and beef broth.
Scrape the bottom to release browned bits.
- Add tomatoes and meat: Stir in crushed tomatoes, fire-roasted tomatoes, bay leaves, and all the browned beef. Bring to a gentle simmer.
- Slow simmer: Partially cover and simmer 90–120 minutes, stirring every 15 minutes. Adjust heat to keep a lazy bubble.
If it thickens too much, add a splash of broth or water.
- Add beans and balance: Stir in beans and brown sugar. Simmer 10–15 minutes. Taste and add salt as needed.
For more heat, add extra chipotle or a dash of hot sauce.
- Finish and serve: Remove bay leaves. Let rest 10 minutes, then ladle into bowls. Top with your favorites.
For a crowd, keep warm in slow cookers on “low.”
Storage Instructions
- Fridge: Cool completely. Store in airtight containers up to 5 days. It tastes even better on day two.
- Freezer: Portion into freezer-safe bags or containers (leave headspace).
Freeze up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm gently on the stove with a splash of water or broth. Stir often to prevent sticking.
- Transporting for events: Reheat and hold in insulated slow cookers.
Keep above 140°F for food safety.
Why This is Good for You
- Protein-packed: Beef and beans deliver long-lasting energy and satiety.
- Fiber and nutrients: Beans, tomatoes, and peppers add fiber, potassium, and antioxidants.
- Balanced meal: Pair with a simple green salad or roasted veggies to round out the plate.
- Customizable: You control salt, heat, and toppings to fit your goals.
Pitfalls to Watch Out For
- Skipping the browning: Gray meat equals flat flavor. Take the time to brown in batches.
- Boiling too hard: A rolling boil can toughen meat. Keep it at a gentle simmer.
- Under-salting: With a pot this big, you’ll need more salt than you think.
Season, taste, and adjust at the end.
- Adding beans too early: They can break down and get mushy. Stir them in during the last 10–15 minutes.
- Over-spicing upfront: Spices intensify as it simmers. You can always add more heat later.
Variations You Can Try
- Texas-Style (No Beans): Skip the beans and use only beef.
Add an extra cup of broth if needed.
- Smokier: Add 1–2 tsp liquid smoke or extra smoked paprika. Use smoked salt to finish.
- Vegetable Boost: Add diced carrots and celery with the onions, or stir in corn during the last 10 minutes.
- Different Beans: Swap in pinto or cannellini beans, or use all kidney beans.
- Heat Levels: Mild—omit jalapeño seeds and halve chipotles. Hot—add cayenne or fresh serranos.
- Beer Chili: Replace 2 cups of broth with a dark lager or stout for malty depth.
- Lean Option: Use leaner ground beef and add 2 tbsp olive oil to maintain richness.
FAQ
How many people does this recipe feed?
This batch comfortably feeds 20–24 people as a bowl with toppings, or up to 30 if served over rice, baked potatoes, or with cornbread.
Can I make it ahead?
Yes.
Chili tastes better the next day. Cook fully, cool, refrigerate, and reheat gently. Add a splash of broth if it thickens.
What if I don’t have chipotle in adobo?
Use 1–2 tsp smoked paprika and a pinch of cayenne for heat and smoke.
A few dashes of hot sauce also help.
Can I cook this in a slow cooker?
Brown the meat and aromatics on the stove first, then transfer everything to a slow cooker. Cook on low 6–8 hours or high 3–4 hours. Add beans in the last 30 minutes.
How do I thicken thin chili?
Simmer uncovered to reduce, or stir in 1–2 tbsp masa harina or fine cornmeal and cook 5 minutes.
Tomato paste also helps.
Is cocoa powder required?
No, but it adds subtle depth and rounds out acidity. It won’t make the chili taste like chocolate.
How spicy is it?
Medium heat as written. Adjust by changing jalapeño seeds, chipotle amount, and hot sauce at the end.
What toppings work best for a crowd?
Offer shredded cheddar, sour cream, cilantro, green onions, pickled jalapeños, lime wedges, and crushed tortilla chips so guests can customize.
Can I use turkey instead of beef?
Yes.
Use 5 lb ground turkey and 3 lb chopped turkey thighs for better texture. Add 1–2 tbsp oil when browning.
How do I keep it warm for a party?
Transfer to one or two slow cookers on low. Stir occasionally and keep the lid on to prevent drying.
Wrapping Up
This big-batch beef chili is bold, smoky, and built to share.
It’s flexible, forgiving, and easy to scale, whether you’re feeding a team or stocking your freezer. Set out a toppings bar, keep it warm, and watch it disappear. When you need a guaranteed crowd-pleaser, this is the pot to make.