Short, hearty meals are a staple in many households, and this BIG POT of CHILI is the perfect example of comfort food at its best. It’s a dish that brings family and friends together, filling the room with mouthwatering aromas. I’ve made this recipe countless times for cozy weekend gatherings and busy weeknights alike. What I love about it is how simple yet satisfying it is—a big, steaming pot that’s just waiting to be served.
Why you’ll love this dish
This BIG POT of CHILI is truly a winner for many reasons. First and foremost, it’s incredibly budget-friendly, using ingredients that you likely already have at home. It’s also a one-pot meal, which means less cleanup—always a plus in my book! This chili is kid-approved, with a flavor profile that appeals to even the pickiest eaters. Plus, it’s versatile enough to make for game day, family dinners, or a cozy night in.
"This is the best chili I’ve ever made! So easy and the flavors are incredible. It’s a huge hit with my family!"
How this recipe comes together
Making this BIG POT of CHILI is a breeze! It involves browning the meat, sautéing onions and garlic, and then simmering all the delicious ingredients together. The process allows the flavors to meld beautifully, resulting in a comforting dish that’s packed with warmth. Here’s a quick rundown: you’ll cook the meat and veggies first, then stir in the spices and canned ingredients, finally letting it simmer for a while to develop that rich chili flavor.
What you’ll need
To prepare this delicious dish, gather the following ingredients:
- 2 lb ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans diced tomatoes
- 2 cans kidney beans, drained and rinsed
- 1 can tomato sauce
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons olive oil
Feel free to substitute ground turkey or chicken for the beef if you’re looking for a lighter option. You can also swap kidney beans for black beans or pinto beans if you prefer.
