There’s nothing quite like a hearty pot of chili that warms everyone at the table.
This easy crowd chili is bold, flavorful, and perfect for family dinners, game days, or any gathering where comfort food is a must.
Why You’ll Love This Recipe
It makes a big batch that’s ideal for feeding a crowd.
The combination of beef, beans, peppers, and spices creates rich, layered flavor.
It simmers low and slow, so the flavors deepen beautifully.
It’s customizable—adjust the spice level to suit your taste.
What You’ll Need (Ingredient Highlights)
Lean ground beef provides the meaty base without excess grease.
Red and green bell peppers add sweetness and color.
Jalapeños bring just the right amount of heat.
A mix of beans gives heartiness and texture.
Chili powder and cumin infuse smoky, savory warmth.
Pro Tips Before You Start
Chop vegetables evenly so they cook at the same rate.
Rinse canned beans thoroughly to reduce excess sodium.
Taste and adjust seasoning at the end for balance.
Letting it rest for a few minutes after cooking makes it even richer.
How to Make Easy Crowd Chili
Step 1 – Brown the beef
Heat oil in a Dutch oven and cook ground beef until browned. Drain excess grease.
Step 2 – Sauté the vegetables
Add peppers, onions, and jalapeños. Cook until softened and fragrant.
Step 3 – Add remaining ingredients
Stir in beans, cilantro, tomatoes, chili powder, cumin, and sugar.
Simmer gently for 1 ½ hours, stirring occasionally. Add water if too thick.
Step 4 – Season and serve
Taste, adjust seasoning with salt, pepper, or cayenne.
Garnish with cilantro, cheese, or hot sauce. Serve hot.
What to Serve Them With
Top with shredded cheddar, sour cream, or diced avocado.
Pair with cornbread or crusty bread to soak up the sauce.
Serve with tortilla chips for a fun, crunchy side.
Variations / Substitutions
Swap beef for ground turkey or chicken for a lighter version.
Use kidney, pinto, or black beans—or mix them.
Add corn kernels or zucchini for extra veggies.
Make it vegetarian by omitting meat and adding more beans.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze in portions for up to 3 months. Reheat gently on the stove.
Chili often tastes even better the next day as flavors meld.
FAQs
Can I make this chili in a slow cooker?
Yes, brown the beef and then transfer everything to a slow cooker. Cook on low for 6–8 hours.
How spicy is this chili?
It has moderate heat from jalapeños, but you can reduce or increase the peppers to your liking.
Can I use fresh tomatoes instead of canned?
Yes, just peel and puree them first for a smoother texture.
What’s the best bean combination?
A mix of kidney, pinto, and black beans works great, but any beans you like will do.
Can I make this ahead of time?
Definitely—it actually tastes better after resting overnight.
What toppings go well with chili?
Cheddar cheese, sour cream, green onions, cilantro, and tortilla chips are classic.
Can I add beer to the chili?
Yes, replace part of the tomato puree with beer for extra depth of flavor.
What if I want it thicker?
Let it simmer uncovered longer, or mash some beans to thicken naturally.
Is this chili gluten-free?
Yes, as long as all canned ingredients and spices are certified gluten-free.
How do I make it milder for kids?
Skip or reduce the jalapeños and cayenne, and serve hot sauce on the side for adults.
Final Thoughts
This easy crowd chili is a reliable, flavorful dish that brings people together.
It’s hearty, customizable, and always a hit no matter the occasion.
