Big Ass Pot of Chili Recipe (2024)

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January 29, 2010 | 85 Comments

2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef…and that’s only the beginning.

This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you’ve gone through the last of it, you always want just a little bit more.

It really is that good. It’s not like some chili which sits in your stomach like a ton of bricks. It’s not too beany, or too spicy, or too smoky. It’s complex, with a sweet savory tang, and layers of meaty flavor throughout. For me, it’s the sweetness that makes this chili special. A multi-dimensional sweetness derived from a number of ingredients: carrots (grated so that they melt into the sauce), ketchup, barbecue sauce, sugar, and baker’s chocolate.

That’s Secret #1.

Big Ass Pot of Chili Recipe (5)

The Makings of the Best Chili Ever

Secret #2 is adding a parmesan rind to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or…chili! Remember it next time you finish off an expensive wedge of parmigiano. After you’re done digging away at all the edible parts, pop the rind in a freezer bag and save it for a rainy (or shall I say chili, ha ha ha) day.

Secret #3: let it simmer for a long long time. This is one of those dishes that tastes better the next day, or the day after that. I kid you not, I let this simmer for 6 hours or more. I will usually make it late afternoon on a weekend, let it cook all evening, and then turn off the flame and cover it right before going to bed. The next day, the flavors will have melded together into something amazing.

There may be a few lingering doubts in your mind about why not to make this recipe. One being the long list of ingredients, to which I say, okay, there are a lot of ingredients, and yes, you will need to make a Costco run, but after that it’s really easy. You basically just add everything to a big pot and leave it alone. Fool proof. And worth it.

The other question may concern the alarming quantity this recipe makes. Feeds 20+. Yes, it does! But really, you’ll be surprised at how quickly this goes, and I mean, if you’re going to make all that effort in getting the ingredients, you might as well go the whole nine yards. If you’re still on the fence, consider these scenarios where a massive pot of chili makes perfect sense:

  • Game Day with lots of men to feed. Isn’t the Super Bowl coming up or something?
  • Ski weekend. This is the perfect make-ahead meal. All you have to do is heat it up on the stove, which is the maximum effort I usually have in me after a day on the slopes, when my quads have turned to lead.
  • Any weekend. Especially when it is relentlessly rainy and cold outside. (You may know what I mean). Extra bonus, this recipe freezes really well. Store away single/double servings of this and have a warm, satisfying, homemade meal ready in minutes any time.

Now that you’re ready for chili, the next challenge is to find a pot that is sufficiently massive. You’re on your own for that one. Alright, I’ll give you a hint: I scored mine off of Craigslist from a restaurant going out of business. For something this size, go commercial.

Big Ass Pot of Chili Recipe (6)

Best Chili Ever

Big Ass Pot of Chili Recipe (7)

Print

Big-Ass Pot of Chili

Yield: 4 gallons (20+ servings)

Adapted from Steve Conn and Colerain Firefighters Local 3915’s "Major Cojone’s Chili.” I guess it makes sense that the original recipe would come from a fire house 🙂 I doubled the Major’s recipe, made some tweaks to the heat source, and added some sweet secret ingredients.

Ingredients

  • 2 pounds applewood-smoked bacon, diced into 1 inch squares
  • 4 pounds spicy Italian pork sausage, removed from casings
  • 6 pounds ground beef
  • 1 jalapeno pepper, finely chopped
  • 3 red bell peppers, chopped
  • 4 large onions, finely chopped
  • 3 carrots, grated
  • 8 cloves garlic, finely chopped
  • 4 cans (28 oz each) chili beans
  • 4 cans (28 oz each) crushed tomatoes
  • 4 cans (28 oz each) tomato sauce
  • 2 cups ketchup
  • 2 cups sugar
  • 2 cups water
  • ½ cup BBQ sauce
  • ¼ cup Worcestershire sauce
  • 4 tablespoons red chili powder
  • 2 tablespoons Sriracha chili sauce
  • 2 ounces unsweetened baker's chocolate
  • 1 parmesan rind

Instructions

  1. In a large pan, cook bacon until crispy; drain and add to a 5-gallon pot.
  2. Drain off the bacon grease. Brown the sausage in the same pan; drain and add to the pot.
  3. Drain off the fat from the pan again. Brown the ground beef; drain and add to the pot with the other meats.
  4. Add all of the remaining ingredients and bring to a bubble, stirring periodically. Then, lower heat and simmer on low for at least 6 hours.
  5. Serve with chili toppings if you’d like (shredded cheese, sour cream, green onion or chives), Frito scoops, quesadillas, or bread bowl.

http://lickmyspoon.com/recipes/big-ass-pot-of-chili/

Recipe Source: LickMySpoon.com.

Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!

This post was published on KQED’s Bay Area Bites on January 27, 2010. It was also featured in SF Weekly’s SFoodie.

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Big Ass Pot of Chili Recipe (11)

Big Ass Pot of Chili Recipe (2024)

FAQs

What is the best pot for making chili? ›

A heavy stainless pot will do, as will an aluminum one if you're careful not to let the bottom of the chili burn.

How big of a pot do I need for chili? ›

On the low end, a 5-quart stock pot is suitable for making soups and chili, but for actually making stock you want something in the 12-quart or larger range.

How do you make chili more flavorful? ›

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

What is the best thickener for chili? ›

Stir in some finely ground cornmeal or masa harina.

Ground cornmeal is very effective at absorbing excess liquid and adds a subtle corn-like flavor. Just avoid coarse-ground cornmeal or polenta as they can lend a grainy texture to your chili.

What is the best meat for chili? ›

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

Is chilli better in crockpot or stove? ›

Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.

What is the secret to really good chili? ›

Add a touch of sweetness

Chili is rich, deep and often spicy, so adding a sweet ingredient is a great way to create balanced flavor. We've found that adding diced carrots is the easiest way to add natural sweetness, but you can also use vegetables like sweet potatoes or winter squash.

When cooking chili do you cover the pot? ›

We want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly. — Beef is optional.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Does chili need tomato paste? ›

Tomato sauce is not a strong a taste as tomato paste. Also, sauce will increase the liquid content of your chili ever so slightly. Tomato paste has a more full, rich, tomato taste and smell. Using either one is appropriate, but you will need to tweak your seasonings to suit your personal tastes, anyway.

Do you cook onions or meat first for chili? ›

In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper. Cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.

Should chili be thick or soupy? ›

There are indeed chili soups, but that is not the same as CHILI. You can easily find photos of “chili cook-off” winning chilis. You won't find much agreement on what ingredients go into a chili or how spicy it should be but uniformly, they are thick, and never soupy.

Does tomato paste make chili thicker? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

What liquid to add to chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Is it safe to cook chili in a stainless steel pot? ›

When cooking acidic foods like chili, stay away from cast iron. Instead, opt for a stainless steel or enameled slow cooker.

Is chili better in a Dutch oven or crockpot? ›

For making great chili, it's a tie between the Dutch oven and the multi-cooker in slow-cook mode. Each requires some tweaking in the cooking methods, though. The Dutch oven chili had the best aroma, heat, and flavor, but it looked less than appetizing due to its dry texture. And the longer it sat, the thicker it got.

Is chili good in a cast iron pot? ›

A cast iron Dutch oven is the perfect vessel for cooking over a fire for long periods of time. Any kind of fatty meat with plenty of connective tissue works here. Grinding your own chili powder with dried chiles makes for the most flavorful chili.

Can you make chili in a stock pot? ›

Chilli is ideal to cook in a heavy-duty pot, made of steel and aluminium, which allows you to simmer several ingredients. This allows the strong chilli flavour to absorb into the other ingredients without it being overpowering. Our recipe for Chunky Steak Chilli can be cooked in a stock pot or a casserole dish.

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