Big-Batch Beef and Bean Chili

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Photo by Hans Gissinger
Big-Batch Beef and Bean Chili 2.9 180 5 1
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  • Serves 16
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Fat 10 g
    • Sat Fat 3 g
    • Cholesterol 45 mg
    • Sodium 797 mg
    • Protein 24 g
    • Carbohydrate 28 g
    • Sugar 13 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 57 mg

Divide the oil between 2 large pots and heat over medium heat. Divide the onions, bell peppers, and garlic between the pots and cook, stirring occasionally, until tender, 12 to 15 minutes.Divide the beef between the pots, increase heat to medium-high, and cook, breaking it up with a spoon, until it’s no longer pink, 8 to 10 minutes. Divide the tomato paste, chili powder, and cumin between the pots and cook, stirring, for 2 minutes.Divide the tomatoes (with their juices), beans, and chocolate between the pots. To each pot, add 1 cup water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes. Dividing evenly between the pots, stir in the vinegar.To eat tonight: Dig in!To freeze and reheat later: Freeze the chili in four 2-quart or eight 1-quart freezer-safe containers for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.

Ingredients

  1. Check 1/4 cup olive oil
  2. Check 3 large red onions, chopped
  3. Check 4 green bell peppers, chopped
  4. Check 8 cloves garlic, chopped
  5. Check 3 pounds ground beef chuck
  6. Check 1 6-ounce can tomato paste
  7. Check 3 tablespoons chili powder
  8. Check 1 tablespoon ground cumin
  9. Check 4 28-ounce cans diced tomatoes
  10. Check 4 15-ounce cans kidney beans, rinsed
  11. Check 4 ounces semisweet chocolate, chopped
  12. Check kosher salt and black pepper
  13. Check 1/4 cup red wine vinegar

Directions

  1. Divide the oil between 2 large pots and heat over medium heat. Divide the onions, bell peppers, and garlic between the pots and cook, stirring occasionally, until tender, 12 to 15 minutes.
  2. Divide the beef between the pots, increase heat to medium-high, and cook, breaking it up with a spoon, until it’s no longer pink, 8 to 10 minutes. Divide the tomato paste, chili powder, and cumin between the pots and cook, stirring, for 2 minutes.
  3. Divide the tomatoes (with their juices), beans, and chocolate between the pots. To each pot, add 1 cup water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes. Dividing evenly between the pots, stir in the vinegar.
  4. To eat tonight: Dig in!
  5. To freeze and reheat later: Freeze the chili in four 2-quart or eight 1-quart freezer-safe containers for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.