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!
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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 (affiliate link) 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 (affiliate link)
salt (affiliate link)
garlic powder (affiliate link)
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 (affiliate link) 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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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!
Ingredients
- 2 pounds ground beef cooked in onion*
- 1 cup green peppers, chopped
- 3-16 ounce cans kidney beans
- 3-15 ounce cans great northern beans
- 2-28 ounce cans diced tomatoes
- 2-28 ounce cans tomato sauce
- 4 Tablespoons chili powder
- 2 teaspoons pepper
- 4 teaspoons salt
- 2 teaspoons 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.
Notes
Yield; 42 one 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.
Nutrition Information
Yield 42 Serving Size 1 cupAmount Per Serving Calories 156Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 481mgCarbohydrates 18gNet Carbohydrates 12gFiber 6gSugar 3gProtein 12g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
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