Recipes For Large Family

Got a small army to feed? And by ‘army,’ I mean your adorable, ever-hungry family who raids the fridge like it’s the last surviving food bunker on Earth? Yeah, I feel you. That’s why we’re making *Giant Pot of ‘Feed the Horde’ Chili* today. It’s basically a hug in a bowl, but, like, a really, really big hug that ensures everyone is stuffed and happy. Ready to get your chili on?

Why This Recipe is Awesome

Okay, so why this chili? Because it’s a one-pot wonder, which means less dish duty (hallelujah!). It practically cooks itself while you chase toddlers, navigate homework battles, or finally sit down for five glorious minutes. Plus, it’s packed with flavor, warms you from the inside out, and you can stretch it for days. Leftovers for the win, baby! **It’s practically a meal prep masterpiece without even trying.**

Ingredients You’ll Need

• Ground Beef: 3 lbs (Go big or go home, right? You can totally swap for ground turkey if you’re feeling fancy/healthy.)
• Onions: 2 large, chopped (Your eyes might water, but it’s worth it!)
• Garlic: 6-8 cloves, minced (Because bad breath is a small price for deliciousness.)
• Canned Crushed Tomatoes: 2 large (28 oz each) (No, you don’t need to crush them yourself. We’re not Martha Stewart here.)
• Canned Diced Tomatoes: 2 large (28 oz each) (Texture is everything, my friend.)
• Canned Kidney Beans: 2 cans, rinsed and drained (Don’t skip the rinse, unless you like… *extra* foam.)
• Canned Black Beans: 2 cans, rinsed and drained (More beans, more… fun.)
• Beef Broth: 4 cups (Or water, if you’re living dangerously.)
• Chili Powder: 1/4 cup (Or more, if you like a kick. Don’t be shy!)
• Cumin: 2 tbsp (The secret to that warm, smoky flavor.)
• Smoked Paprika: 1 tbsp (Optional, but highly recommended for an extra *oomph*.)
• Salt & Pepper: To taste (Be brave, taste as you go!)
• Olive Oil: A glug or two (For getting things started.)
• Optional Toppings: Shredded cheese, sour cream, green onions, hot sauce (Because chili without toppings is like a party without music.)

Step-by-Step Instructions

1. Grab your biggest pot. Seriously, the biggest one you own. If it doesn’t feel comically large, it’s probably too small. Heat a generous glug of olive oil over medium-high heat.
2. Toss in the ground beef. Break it up with a spoon and cook until it’s beautifully browned. Drain off any excess fat – nobody wants greasy chili!
3. Add the chopped onions to the pot and sauté until they’re soft and translucent, about 5-7 minutes. Then, throw in the minced garlic and cook for another minute until fragrant. Don’t let it burn!
4. Time for the magic spices! Stir in the chili powder, cumin, and smoked paprika. Let them toast for about a minute, stirring constantly. This wakes up their flavors like a morning espresso.
5. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Give it a good stir, scraping up any browned bits from the bottom of the pot – that’s where the flavor lives!
6. Finally, add the rinsed kidney beans and black beans. Bring the whole glorious mess to a simmer, then reduce the heat to low, cover, and let it do its thing for at least 1 hour. **The longer it simmers, the better it gets**, so if you have time, let it bubble for 2-3 hours. Stir occasionally to prevent sticking.
7. Taste and adjust seasonings. Does it need more salt? More pepper? A secret pinch of sugar to balance the acidity? Your kitchen, your rules!
8. Ladle generously into bowls and set out all those delicious toppings. Prepare for immediate compliments and requests for seconds (and thirds).

Common Mistakes to Avoid

• Skipping the browning of the meat: Please, for the love of flavor, brown your beef properly. Those caramelized bits are crucial! If it’s grey, you’re doing it wrong.
• Not rinsing your beans: Ever wonder why canned beans can sometimes… *contribute* to a gassy evening? The liquid they’re packed in is often full of starches that cause havoc. Rinse ’em!
• Ignoring the simmer time: This isn’t a race, it’s a marathon of flavor development. Don’t rush it. The longer it simmers, the more the flavors meld into a harmonious, delicious symphony. Patience, young Jedi.
• Being shy with seasoning: Don’t just dump in salt and pepper once and call it a day. Taste, adjust, taste again. It’s an iterative process!

Alternatives & Substitutions

• Meat Swap: Not a beef person? Ground turkey or chicken works just as well, though you might lose a bit of richness. For a vegetarian version, ditch the meat entirely and load up on extra beans and veggies like bell peppers, zucchini, or corn. (Just remember to adjust cooking time!)
• Spice Level: If you’re feeding little ones (or spice-averse adults), go easy on the chili powder. For the brave, a dash of cayenne pepper or a chopped jalapeño (seeds removed for less heat) can really amp things up.
• Broth Boost: No beef broth? Vegetable broth or even just water will do in a pinch, but the broth adds a nice depth of flavor. If you’re really feeling fancy, a splash of dark beer (like a stout or porter) can add an incredible richness.
• Bean Varieties: Feel free to mix and match your beans! Pinto beans, cannellini beans – whatever makes your heart (and stomach) happy.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Oh, absolutely! Chili is one of those magical dishes that often tastes even better the next day. Make a big batch, let it cool, and refrigerate. Reheat gently.
• How long does it last in the fridge? Generally, 3-4 days. But let’s be real, with a large family, it probably won’t last that long anyway!
• Can I freeze leftovers? You betcha! Chili freezes beautifully. Portion it into freezer-safe containers or bags and it’ll keep for up to 3 months. Perfect for those “I-can’t-even-think-about-cooking” nights.
• My chili is too thin, what do I do? Easy fix! Remove the lid and let it simmer uncovered for a bit longer to allow some of the liquid to evaporate. Or, for a quicker fix, mash a scoop of beans against the side of the pot and stir it in. The starch will thicken it right up.
• What if I don’t have all the spices? While the chili powder and cumin are pretty essential for “chili” flavor, you can absolutely get creative. Don’t have smoked paprika? No biggie. A pinch of oregano can also add a nice touch. Work with what you’ve got!
• Is it *really* a one-pot meal? Yes, it truly is! Unless you count the cutting board and knife for chopping, and the bowls for serving… but who’s counting those, really? Minimal cleanup, maximum deliciousness.

Final Thoughts

And there you have it, fellow kitchen warrior! A monstrously delicious pot of chili that’ll silence the hungry hordes and maybe even get you a few “You’re the best!” comments. Don’t be afraid to tweak it, make it your own, and most importantly, enjoy the process (and the eating!). Now go forth and conquer that hunger. You’ve totally got this!