Hearty Big Batch Chili

Big Batch Chili is a classic, full of flavor with ground beef, kidney beans, and crushed tomatoes. It’s the perfect dish for large gatherings, freezing, or enjoying throughout the week.

Ingredients

4 pounds lean ground beef
8 medium onions diced
2 1/2 (28 oz) cans crushed tomatoes
4 can kidney beans drained (reserve the liquid)
1 (15oz) can tomato sauce
2 Tablespoons granulated sugar
3 Tablespoon chili powder
5 teaspoons salt

Instructions

Brown the beef: In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks.
Add onions: Stir in the diced onions and cook until they are softened and translucent, about 5 minutes.
Add tomatoes and seasonings: Stir in the crushed tomatoes, tomato sauce, reserved bean liquid, sugar, chili powder, and salt. Bring the mixture to a boil.
Simmer: Reduce the heat and let the chili simmer uncovered for 1 1/4 hours, stirring occasionally.
Add beans: Stir in the kidney beans and simmer for an additional 15 minutes.
Serve: Serve hot with your favorite chili toppings, such as shredded cheese, sour cream, or chopped green onions.

Notes

Customize the spice level: If you prefer a spicier chili, feel free to add more chili powder or a pinch of cayenne pepper.
Freezer-friendly: This chili is perfect for making in large batches and freezing for future meals.
Vegetarian option: To make this chili vegetarian, you can substitute the ground beef with plant-based protein and use vegetable broth instead of the bean liquid.