Big Crowd Chili

4.45 from 9 votes

This big pot of chili will serve a crowd. Or you can make a pot and freeze half for another day.

Prep Time15

Cook Time1 30

Total Time1 45

Course: entree

Cuisine: southwestern

Servings:

Calories: 158kcal

Author: Lisa Grant

3 TBS olive oil
3 pounds lean ground beef
1 large red bell pepper seeded and chopped
1 large green bell pepper seeded and chopped
1 large onion finely chopped
3 jalapeno peppers seeded and minced
1 tablespoon minced garlic
3 cans 15 oz beans, rinsed and drained (you can use your favorite)
½ cup fresh chopped cilantro optional
6 cups canned crushed tomatoes
2 TBS chili powder less or more to taste
1 TBS ground cumin powder less or more to taste
2 TBS sugar
salt and cayenne pepper to taste
hot sauce fresh chopped cilantro and shredded cheddar cheese for garnishing and serving

In a large Dutch oven sauce pan, heat olive oil to medium high heat. Add ground beef. Cook until the meat is no longer pink. Drain any extra grease.
Add peppers, onions, jalapeno peppers and garlic. Cook on low until vegetables are wilted. Add beans, cilantro, tomatoes, chili powder, cumin and sugar. Cook on low for 1 ½ hours while stirring occasionally. If chili gets too thick a little water can be added to thin out.
Add salt and pepper to taste and add any more cumin or chili powder if necessary. Serve with hot sauce and garnish with cilantro and cheese if desired.