Big Batch Homemade Chili

Big Batch Homemade Chili is an easy, hearty chili recipe that will feed a crowd! Make it ahead and freeze or can it until you are ready to serve!

Doesn’t a hot bowl of chili hit the spot on a cold day? Big Batch Homemade Chili is my family’s favorite chili recipe.

We like kidney beans but when that is the only bean in the chili, it is a bit much. I spread them out a bit by adding Great Northern Beans, a nice mild white bean.

This is an easy recipe, especially if you have your meat cooked ahead of time. When I cook ground beef, I usually cook more than I need at the time and freeze the rest for whatever I will need later. It makes life so much easier!

Just open cans, dump it all in a big pot and let it simmer for an hour or so.  

This recipe makes a lot so you have some to can or put in the freezer for later.  

This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

Other Soup Recipes

Low Carb Beefy Cabbage Soup

Big Batch Homemade Chili

Chicken Corn Chowder

Creamy Broccoli Cauliflower Cheese Soup

Low Carb Slow Cooker Chili

Low Carb White Chicken Chili

Beefy Lentil Soup

Creamy Crock Pot Potato Soup

Sausage Zucchini Soup

What to Make with:

We always eat our chili served over a bed of white rice and with shredded cheddar or Monterey Jack cheese over the top. It is also delicious with biscuits or cornbread on the side.

The Seasonings:

This is THE chili recipe in our house so I make up chili seasoning packs that I can just drop into my pot without measuring. When I make up one, I just make up a few and then the next several times, all I need to do is grab a pack and drop it into the pot. I love to do little make-ahead timesavers like that!

An onion and bell pepper shortcut:

You can buy onions and bell peppers pre-cut in the freezer section at most grocery stores. I keep them on hand at all times for recipes like this one. They can be dropped right into the pot even frozen. That is a big time saver! They are not expensive either!

For this recipe when it says, “ground beef cooked in onion”, I just sprinkle a little bit of dried minced onion over the beef when I put it in the pan. That is really easy and gives it some flavor.

How to Make Simple Make Big Batch Homemade Chili Ahead of Time:

It can be frozen for up to 6 months in an airtight container or canned.

If it is frozen, of course you must think ahead to thaw it out. Sometimes I freeze it in a big container for a crowd that requires more thawing time but individual servings are better for other times. Remove a serving for work the next day and by lunch it should be mostly thawed out.

If it is canned, it can be grabbed off the shelf and is ready to go. One of my sons likes to take a pint jar to work to leave in his locker and then warm up in the microwave for his dinner in the middle of the night. (Remove lids, cover with paper towel and handle carefully because the jar will be hot.)

It can be pressure canned; process pints 1 hour and quarts 1 hour, 15 minutes at 10 pounds pressure.

Ingredients:

(Full printable ingredients and instructions are just below.)

(Pictured is a double batch)

ground beef cooked in onion*

green peppers, chopped

kidney beans

great northern beans

diced tomatoes

tomato sauce

chili powder

pepper

salt

garlic powder

Instructions:

Cook and drain ground beef.

Rinse and drain beans.

Add all ingredients to large pot.

Stir together and bring to boil.

Reduce heat and simmer gently 60 minutes or more.

Serve with rice and shredded cheddar cheese.

Yield; 84 ½ cup servings / 42 cups / about 10 ½ quarts

Note: *when it says, “ground beef cooked in onion”, I just sprinkle about 2 Tbsp. of dried minced onion over each pound of beef when I put it in the pan. That is really easy and gives it some flavor. You could also add about ½ cup of raw chopped onion if you prefer.

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