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+ servings

Big Crowd Chili

This big pot of chili will serve a crowd. Or you can make a pot and freeze half for another day.
Course entree
Cuisine southwestern
Keyword chili for a crowd
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 267kcal
Author Lisa Grant


  • 3 TBS olive oil
  • 3 pounds lean ground beef
  • 1 red pepper seeded and chopped
  • 1 green pepper seeded and chopped
  • 1 ½ cups finely chopped onion
  • 5 jalapeno peppers seeded and minced
  • 3 cans 15 oz beans, rinsed and drained (you can use your favorite)
  • ½ cup fresh chopped cilantro
  • 6 cups pureed fresh tomatoes or canned crushed tomatoes can be used
  • 2 TBS chili powder
  • 1 TBS ground cumin powder
  • 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 and jalapeno peppers. 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. Serve with hot sauce and garnish with cilantro and cheese if desired.


Calories: 267kcal | Carbohydrates: 8g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 121mg | Potassium: 703mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 40.2mg | Calcium: 34mg | Iron: 4.2mg