Cooking For Big Family

So, you’ve found yourself staring down a small army of hungry faces, huh? Maybe it’s your actual big family, or maybe you just host epic game nights. Either way, the thought of cooking for a crowd without losing your mind (or your entire weekend) can be, shall we say, *daunting*. But fear not, my friend! I’ve got your back with a recipe that’s less a recipe and more a survival guide for feeding the masses. Get ready to impress everyone with minimal effort and maximum flavor. You’re welcome.

Why This Recipe is Awesome

Because it’s a “dump everything in a pot and let magic happen” kind of deal. Seriously. We’re talking **Big Batch, No-Fuss Chili**. Why is it awesome? Let me count the ways:

• It’s practically **idiot-proof**. Even I, queen of forgetting half the ingredients, can ace this.
• It feeds a small village, making it perfect for those “surprise, we brought three extra kids!” moments.
• It’s a **one-pot wonder**, meaning cleanup is a breeze. (High five for fewer dishes!)
• It tastes even better the next day, so leftovers are a gift, not a chore.
• It’s super customizable. Got picky eaters? They can dress it up (or down) themselves.

Ingredients You’ll Need

Time to gather your culinary weaponry. Don’t worry, nothing fancy here – just good, honest grub.

• 2-3 lbs Ground Meat: Beef (80/20 for flavor, or leaner if you’re watching your waistline), turkey, or even a combo of both. Your call, rockstar.
• 2 Large Onions: Chopped. Because what’s a good chili without a mountain of onions?
• 6-8 cloves Garlic: Minced. Yes, that many. Don’t be shy; garlic is your friend.
• 2 (28 oz) cans Crushed Tomatoes: The base of all things delicious.
• 1 (28 oz) can Diced Tomatoes: Adds a bit of chunkiness. We like texture, don’t we?
• 1 (15 oz) can Tomato Sauce: Just to thicken things up a bit.
• 3 (15 oz) cans Beans: Kidney, black, pinto – mix ’em up! Rinsed and drained, unless you like bean juice (you probably don’t).
• 1-2 cups Beef Broth: Or veggie broth. Helps achieve that perfect consistency.
• 4-5 tbsp Chili Powder: This is chili, after all! Adjust to your heat preference.
• 2 tbsp Cumin: Earthy goodness right here.
• 1 tbsp Smoked Paprika: For that “OMG what’s that amazing flavor?!” factor.
• 1 tsp Dried Oregano: A little herbaceous hug.
• Salt & Black Pepper: To taste, obviously.
• Optional Kickers: 1-2 jalapeños (minced, seeds removed for less heat), a dash of cayenne pepper for extra fire.
• Toppings (Crucial!): Shredded cheese, sour cream, chopped green onions, hot sauce, tortilla chips, cornbread. Don’t skimp here, people!

Step-by-Step Instructions

1. Grab your biggest, heaviest pot or Dutch oven. Like, the one you usually use for a small child’s bath. Heat it over medium-high heat.
2. Add your ground meat and cook, breaking it up with a spoon, until it’s beautifully browned. No wimpy, grey meat here! **Drain any excess fat** because nobody wants greasy chili.
3. Toss in your chopped onions and cook until they’re soft and translucent, about 5-7 minutes. Scrape up any yummy brown bits from the bottom of the pot while you’re at it – that’s flavor gold.
4. Add the minced garlic and cook for just another minute until fragrant. Don’t let it burn; burnt garlic is a sad, bitter affair.
5. Now for the dump-and-stir party! Pour in the crushed tomatoes, diced tomatoes, tomato sauce, and beef broth. Stir well.
6. Add all your glorious spices: chili powder, cumin, smoked paprika, oregano, salt, and pepper. If you’re using jalapeños or cayenne, now’s the time. Stir everything until it’s perfectly combined and smells absolutely divine.
7. Finally, add your rinsed and drained beans. Give it another good stir.
8. Bring the chili to a gentle simmer. Once it’s bubbling nicely, reduce the heat to low, cover the pot, and let it **simmer for at least 1-2 hours**. The longer, the better, really. This is where all those flavors get to know each other and fall in love. Stir occasionally to prevent sticking.
9. Taste and adjust seasonings. Does it need more salt? More spice? Don’t be afraid to experiment.
10. Serve it hot with all those amazing toppings. Go wild!

Common Mistakes to Avoid

• Not browning your meat properly: Don’t just cook it until it’s grey. Get some actual brown crust on there. That’s flavor, my friend!
• Forgetting to drain the fat: Greasy chili is a no-go. Period.
• Skimping on the spices: This isn’t a bland stew; it’s chili! Be bold, but taste as you go.
• Not letting it simmer long enough: Patience is a virtue, especially in chili making. Those hours of simmering are crucial for flavor development. Don’t rush perfection.
• Using unrinsed beans: Unless you want extra sodium and a weird murky liquid, rinse those babies!

Alternatives & Substitutions

This recipe is super flexible, so feel free to play around! Here are a few ideas:

• Meat Swap: Not a beef fan? Use ground turkey for a lighter version, or even ground chicken. For a vegetarian/vegan version, swap the meat for a few extra cans of mixed beans, lentils, or a good plant-based ground crumble. You might need to adjust the broth amount.
• Add Veggies: Want to sneak in some extra goodness? Diced bell peppers (any color!), shredded carrots, or even corn are great additions. Add them with the onions for bell peppers/carrots, or with the beans for corn.
• Spice it Up (or Down): If you’re a heat fiend, add a diced habanero (with gloves, please!) or a generous pinch of chipotle powder for a smoky kick. If you’re cooking for kids, go easy on the chili powder and skip the jalapeños entirely.
• Broth Options: Beef broth gives a richer flavor, but vegetable broth works just fine, especially if you’re going meatless. Water will work in a pinch, but the flavor won’t be as deep.

FAQ (Frequently Asked Questions)

Got questions? I probably do too, but I’ll answer yours first.

• “Can I make this ahead of time?” OMG, absolutely! **Chili is one of those magical dishes that tastes even better the next day.** Make it a day or two in advance and just reheat gently. Your future self will thank you.
• “How do I make it spicier (or milder)?” For spicier, add more chili powder, a dash of cayenne, or a minced jalapeño (or two!) with the seeds. For milder, just reduce the chili powder a bit. You can always add a dash of hot sauce to individual bowls later.
• “Can I freeze this chili?” You bet your sweet apron you can! Once cooled completely, portion it into freezer-safe containers or bags. It’s good for up to 3 months. Perfect for meal prep, FYI.
• “What if I don’t have all the different beans?” No worries! Use whatever you have on hand. All kidney, all black beans, a mix – it’ll still be delicious.
• “Can I cook this in a slow cooker?” Yes! Brown the meat and sauté the aromatics on the stovetop first (don’t skip this step for flavor!), then dump everything into your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Easy peasy.
• “What are the best toppings?” This is a highly personal question, but for me, it’s a generous dollop of sour cream, a mountain of sharp cheddar cheese, some chopped fresh cilantro or green onions, and maybe a few crushed tortilla chips for crunch. Cornbread on the side is non-negotiable, IMO.

Final Thoughts

There you have it! Your new go-to recipe for feeding a crowd without breaking a sweat. It’s hearty, comforting, and seriously satisfying. So go ahead, whip up this chili, gather your people, and enjoy some good food and good company. You’ve officially conquered the kitchen, big family style. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!