Beef and Bean Chili for a Crowd

This large-batch beef and bean chili starts with a savory tomato base, a blend of chili powder, cumin, and smoked paprika, and a substantial texture from ground beef and two kinds of beans. A long, slow simmer helps the flavors combine and the meat to become tender.

The process begins by sautéing onions, peppers, and garlic to create an aromatic base. Browning the ground beef develops a roasted flavor, and toasting the spices in the hot fat before adding liquids intensifies their aroma. These steps contribute to the final character of the chili.

The result is a thick chili suitable for serving a large group or for portioning into freezer meals. The recipe is straightforward and relies on common pantry ingredients and a few key techniques to build flavor over time. For another hearty meal, try this stovetop-to-oven baked macaroni and cheese.

Ingredients

Makes 16 servings

• 1/4 cup (60 ml) vegetable oil
• 4 large yellow onions, chopped
• 4 large bell peppers (any color), chopped
• 12 cloves garlic, minced
• 4 pounds (1.81 kg) ground beef (80/20 or 85/15)
• 1/2 cup chili powder
• 1/4 cup ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon smoked paprika
• 1 to 2 teaspoons cayenne pepper, or to taste
• 2 teaspoons salt, plus more to taste
• 1 teaspoon black pepper
• 2 (28-ounce / 794 g) cans diced tomatoes, undrained
• 2 (15-ounce / 425 g) cans tomato sauce
• 4 cups (960 ml) beef broth
• 2 tablespoons (27 g) packed brown sugar
• 2 (15-ounce / 425 g) cans kidney beans, rinsed and drained
• 2 (15-ounce / 425 g) cans black beans, rinsed and drained

Method

1. Sauté Aromatics In a large, heavy-bottomed pot or Dutch oven (at least 8 quarts), heat the vegetable oil over medium-high heat. Add the chopped onions and bell peppers and cook, stirring occasionally, until softened, about 8 to 10 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef Add the ground beef to the pot with the vegetables. Break it up with a spoon and cook until it is browned all over, about 10 minutes. If there is an excessive amount of fat, carefully drain most of it off, leaving a few tablespoons in the pot.
3. Bloom the Spices Add the chili powder, cumin, oregano, smoked paprika, cayenne, salt, and black pepper to the pot. Stir constantly for 1 minute to toast the spices in the fat until they are very fragrant. This step deepens their flavor.
4. Add Liquids Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Add the brown sugar. Stir everything together, scraping up any browned bits from the bottom of the pot.
5. Simmer the Chili Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 1/2 hours, stirring every 20 to 30 minutes to prevent sticking. A longer simmer can result in a richer flavor.
6. Add Beans Stir in the rinsed and drained kidney beans and black beans. Continue to simmer, uncovered, for another 30 minutes to allow the chili to thicken slightly and the beans to heat through.
7. Final Seasoning Taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, or cayenne to reach your desired level of spice and flavor. Serve hot.

Food safety: Cook ground beef until browned and no pink remains. Use an instant-read thermometer to verify the internal temperature of the cooked beef reaches 160°F (71°C).

Tips for Developing Flavor

A few details in the cooking process can help build a richer taste in the final dish.

• Do Not Crowd the Pan: When browning 4 pounds of beef, we suggest working in two batches. Overcrowding the pot steams the meat instead of searing it, which prevents a flavorful brown crust from forming. Remove the first batch with a slotted spoon before adding the second.
• The Long Simmer: While the chili is ready after the minimum time, letting it simmer for 2 hours or longer can make a noticeable difference. It gives the spices time to infuse the sauce and helps tenderize the beef. Be sure to stir occasionally to prevent scorching.
• Deglaze the Pot: After browning the meat and toasting the spices, there will be browned bits stuck to the bottom of the pot. When you add the beef broth, use a wooden spoon to scrape these bits up. They contain concentrated flavor that will enrich the chili.

Variations and Substitutions

This recipe is a versatile starting point and can be adapted using different ingredients.

Meat and Bean Swaps

You can substitute the ground beef with other ground meats. Ground turkey or chicken will create a leaner chili, while a mix of ground pork and beef adds richness. For the beans, you can use pinto beans, cannellini beans, or a mix of others in place of or in addition to the kidney and black beans.

Adding More Vegetables

To include more vegetables, consider adding 1 cup (about 150 g) of frozen corn kernels during the last 30 minutes of cooking. Diced zucchini or mushrooms can also be added with the onions and peppers at the beginning of the recipe. If you enjoy recipes with corn and beans, our black bean and corn quesadillas are another great option.

Adjusting the Heat Level

The heat in this chili comes from the cayenne pepper. For a milder version, start with just 1/2 teaspoon or omit it. For a spicier chili, increase the cayenne, add a minced jalapeño or serrano pepper with the garlic, or include a pinch of red pepper flakes.

Serving Suggestions

A selection of toppings allows each person to customize their bowl. Consider setting out bowls of:

• Shredded cheddar or Monterey Jack cheese
• Sour cream or plain Greek yogurt
• Chopped fresh cilantro
• Diced red or white onion
• Sliced jalapeños (fresh or pickled)
• Crushed corn or tortilla chips

For a more complete meal, serve the chili alongside cornbread, crusty bread, or over a bed of steamed rice.

Storing and Reheating

Chili stores very well, and its flavor often continues to develop after a day in the refrigerator.

• Refrigerator: Cool the chili completely and transfer it to an airtight container. Refrigerate promptly, within 2 hours of cooking. It can be stored in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze the cooled chili in freezer-safe containers or bags, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months.
• Reheating: Reheat chili gently on the stovetop over medium-low heat, stirring occasionally, until it is steaming hot throughout. If reheating from frozen, thaw it in the refrigerator overnight first. For food safety, reheated leftovers should reach an internal temperature of 165°F (74°C).

This recipe was drafted with AI assistance and checked by our editors for measures, timings and food safety. It has not been through a test kitchen. How our recipes are made.