UGE POT of Chilli At Home

Here’s a simple recipe for a large pot of chili that you can make at home:

Ingredients

For the Base:

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bell peppers (any color), diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 jalapeños, diced (optional, for heat)

Meat (optional):

• 2 pounds ground beef, turkey, or a plant-based alternative

Beans:

• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) corn, drained

Tomatoes:

• 2 cans (28 oz each) crushed tomatoes
• 2 tablespoons tomato paste

Spices:

• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon oregano
• Salt and pepper to taste

Additional:

• 2 cups beef or vegetable broth
• 1 tablespoon Worcestershire sauce (or soy sauce for a vegetarian option)
• Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, avocado

Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onions, garlic, bell peppers, carrots, celery, and jalapeños. Sauté until softened, about 5-7 minutes.
2. Brown the Meat: If using meat, add it to the pot and cook until browned. Break it up with a spoon as it cooks.
3. Add Remaining Ingredients: Stir in the kidney beans, black beans, corn, crushed tomatoes, tomato paste, broth, Worcestershire sauce, and all the spices. Mix well.
4. Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavors to meld. If you have more time, simmer for 1-2 hours for even better flavor.
5. Taste and Adjust: After simmering, taste and adjust seasoning with salt, pepper, or additional spices if needed.
6. Serve: Ladle the chili into bowls and top with your choice of toppings.

Enjoy your hearty homemade chili!