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Hearty Potluck Chili

Close-up of steaming potluck chili with ground beef, kidney beans, tomatoes, and carrots.
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A crowd-pleasing, easy-to-make chili perfect for potlucks, game days, or any large gathering. This recipe is designed to be made ahead and is freezer-friendly.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 recommended)
  • 2 large yellow onions, chopped
  • 4 cloves garlic, minced
  • 2 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 4 cups beef broth
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions

  1. Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add chopped onions and bell peppers to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Add drained and rinsed beans, crushed tomatoes, tomato sauce, and tomato paste to the pot. Stir to combine.
  5. Pour in beef broth and add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir well.
  6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. For best flavor, simmer for 2-3 hours.
  7. Taste and adjust seasonings as needed.
  8. Serve hot with your favorite toppings.

Notes

  • This chili can be made up to 3 days in advance and stored in the refrigerator. The flavors will meld and deepen overnight.
  • To freeze, let the chili cool completely, then transfer to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
  • For a slow cooker version, brown the beef and sauté the vegetables on the stovetop first. Then, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Consider a topping bar with shredded cheese, sour cream, chopped onions, jalapeños, and tortilla chips.

Nutrition

Find it online: https://cutcooktaste.com/potluck-chili-recipe/