There are certain recipes that I simply can’t see the point of making only enough for one meal. Recipes like Marinara and Meatballs or Banana Bread just scream to be doubled, or tripled for meals on another day. If it can be frozen, then I always make enough for another day, like this Big Ass Pot O’ Chili Recipe. Why do I call it that? Because I easily get three meals for my family of four out of this recipe. It’s also a fantastic recipe to make for a crowd. Just make sure you have a cross breeze going in the house to air out the after effects of all those beans, if you know what I’m saying.
Speaking of beans, you do know that they’re incredibly good for you, right? Aside from the *ahem* extra air they create, they are loaded with antioxidants and fibre. So not only does this chili recipe bring the goods when meal planning, it also packs a nutritional wallop. In addition to the wonder beans, it also contains tomatoes which are rich in lycopene and onions and garlic which are part of the allium family and you know what that means, right? Yeah, neither do I, but you can read all about it over here.
Big Ass Pot 'O Chili
- 2 lbs lean ground beef
- 2 medium onions chopped
- 4-5 cloves garlic minced
- 2 small cans green chiles
- 2 tbsps pickled jalapenos chopped fine
- 6 tbsps chili powder
- 2 tsps salt
- 2 tsps cumin powder
- 3 28 oz cans whole San Marzano tomatoes
- 1 19 oz can chickpeas
- 1 19 oz can blackbeans
- 1 19 oz can red kidney beans
In a large Dutch oven or heavy bottom stainless steel pot, cook beef with chopped onion and garlic until no longer pink.
In a blender, puree 2 of the of the cans of San Marzano tomatoes and add to pot. Turn heat to medium. Add can of whole tomatoes and as chili simmers break up tomatoes into smaller pieces.
Rinse beans well and add to pot. Add chiles, diced jalapenos, chili powder, salt and cumin. Reduce heat to low and simmer for 4 hours, stirring occasionally. Serve with chopped green onions, shredded cheese and sour cream.
This chili has some heat so if you like it less hot, then add fewer jalapenos and a tablespoon or two less of chili powder. If you like it hotter than add more.
Freeze in Glass Lock containers. To reheat, thaw chili overnight in fridge and warm over low heat in a heavy bottom stainless steel pot.
Feel free to use any ground meat you'd like for this recipe.