Big batch ground beef chili is the pot to make when you want leftovers, a crowd to feed, or a freezer stocked with ready meals. Two pounds of ground beef, two kinds of beans, and a short list of spices fill a large pot with plenty to share.
The method is as plain as it gets, with browning, simmering, and a final taste. It rewards a little patience, because the flavor deepens as the pot sits.
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Why This Big Batch Ground Beef Chili Recipe Works
Browning the meat in a wide pot gives the chili a savory base that canned ingredients alone cannot match. Draining the extra grease keeps the finished pot clean tasting.
A mix of diced tomatoes, tomato sauce, and broth gives the chili a balanced texture that is neither too thin nor too thick. The beans soak up some of that liquid as they simmer.
Chili powder, cumin, and paprika form a classic spice blend that is mild enough for the whole table. A small amount of chopped jalapeno lets you add heat without overwhelming the pot.
Ingredients for Big Batch Ground Beef Chili
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup canned diced tomatoes
- 1 cup tomato sauce
- 1 cup low sodium beef broth
- One 15 ounce can kidney beans, drained and rinsed
- One 15 ounce can black beans, drained and rinsed
- 2 tablespoons chopped jalapeno, optional
Lean ground beef. Lean beef leaves less grease behind, so the chili comes out rich but not heavy.
Tomatoes and sauce. Diced tomatoes add texture while tomato sauce gives the base a smooth, thick body.
Two beans. Kidney and black beans hold their shape through the simmer and add fiber and protein.
Beef broth. Low sodium broth adds savory depth and keeps the pot loose, and you control the final salt.
Jalapeno. A little chopped jalapeno adds fresh heat, and you can skip it for a mild pot.
How to Make Big Batch Ground Beef Chili
1. Brown the beef Cook the ground beef in a large pot over medium heat for eight to ten minutes, breaking it into crumbles, until no pink remains, then spoon off the extra grease.
2. Cook the onion Add the chopped onion to the pot and cook for about four minutes, stirring often, until it softens and looks translucent.
3. Add the garlic and spices Stir in the garlic, chili powder, cumin, paprika, and salt and cook for one minute so the spices bloom in the heat.
4. Pour in the tomatoes Add the diced tomatoes, tomato sauce, and broth, stir well, and scrape the bottom of the pot to release the browned bits.
5. Add the beans Stir in both cans of beans and the jalapeno, then bring the pot to a gentle bubble over medium heat.
6. Simmer the pot Reduce the heat to low and simmer for thirty to sixty minutes, stirring now and then, until the chili is thick and rich.
7. Taste and adjust Taste the chili and add a pinch of salt, a splash of broth, or a little more chili powder to suit your table.
How to Serve Big Batch Ground Beef Chili
Ladle the chili into bowls and set out shredded cheese, sliced scallions, and sour cream for toppings. Warm skillet yeast bread makes a sturdy dipper, and root beer baked beans add a sweet side. A bowl of tangy Dijon macaroni salad and a dish of white queso dip with chips round out a crowd pleasing spread.
How to Store and Reheat Big Batch Ground Beef Chili
Cool the chili quickly and portion it into airtight containers, then refrigerate for three to four days. Freeze flat in freezer bags for up to three months and thaw overnight in the refrigerator. Reheat on the stove until it reaches 165 degrees F, adding a little broth if needed.
Tips and Variations for Big Batch Ground Beef Chili
Use a very large pot. A pot that holds at least six quarts gives the beef room to brown and the chili room to bubble without spilling.
Cook the beef safely. Ground beef is safe at 160 degrees F, so make sure no pink remains before adding the vegetables.
Cool it fast. Divide the chili into shallow containers so it cools within two hours, which keeps it safe to store.
Freeze in portions. Single serving containers thaw faster and make quick lunches, so freeze some in small amounts.
Wear gloves. Wear gloves when chopping jalapenos and avoid touching your eyes until you wash your hands.
Thicken if needed. Simmer uncovered for a few extra minutes, or mash a spoonful of beans into the pot to thicken the chili.
Flag the allergens. Cheese, sour cream, bread, and queso bring milk and wheat, so label them for guests.
Check trusted guidance. The Texas AgriLife Extension food safety guide covers general food safety for cooking and serving large batches.
Frequently Asked Questions About Big Batch Ground Beef Chili
How many servings does Big Batch Ground Beef Chili make?
It makes about eight generous bowls, which is plenty for dinner with leftovers.
Can I freeze Big Batch Ground Beef Chili?
Yes, cool it fully and freeze it in portions for up to three months.
Can I make Big Batch Ground Beef Chili in a slow cooker?
Brown the beef first, then cook everything on low for six to eight hours, never using frozen meat.
What beans can I use?
Pinto, cannellini, or chili beans all work, so use any combination of canned beans you like.
How do I make the chili spicier?
Add more jalapeno, cayenne, or hot sauce toward the end of cooking.
Big Batch Ground Beef Chili
Equipment
- Large 6 quart pot
- Wooden spoon
- Measuring spoons
Ingredients
Main Ingredients
- 2 lb lean ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- 1 cup canned diced tomatoes
- 1 cup tomato sauce
- 1 cup low sodium beef broth
- 15 oz kidney beans one can, drained and rinsed
- 15 oz black beans one can, drained and rinsed
- 2 tbsp chopped jalapeno optional
Instructions
Cooking
- Brown the beef. Cook the beef in a large pot for 8 to 10 minutes, then drain off the extra grease.
- Add onion and spices. Cook the onion for 4 minutes, then stir in the garlic and spices for 1 minute.
- Add the liquids. Stir in the tomatoes, tomato sauce, and broth, scraping up the browned bits.
- Add beans and simmer. Add both beans and the jalapeno and simmer on low for 30 to 40 minutes until thick.
- Season. Taste and adjust the salt before serving.
