Big Batch Ground Beef Chili
A large pot of ground beef chili with kidney beans, black beans, tomatoes, and classic chili spices.
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.
Notes
Substitutions: Swap the beans for pinto beans or use ground turkey cooked to 165 degrees F.
Tips: Cool the chili in shallow containers before storing. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months and reheat to 165 degrees F.