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chili recipe

Big Ass Pot 'O Chili

Author Candace Derickx

Ingredients

  • 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

Instructions

  1. In a large Dutch oven or heavy bottom stainless steel pot, cook beef with chopped onion and garlic until no longer pink.
  2. Drain fat.
  3. 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.
  4. 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.

Recipe Notes

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.