This hearty ground beef chili is the one I make when I’m feeding a crowd. Whether it’s a harvest crew, game day crew, or Sunday supper crew, its rich, bold flavor and big batch size mean you can serve a crowd with confidence. Plus, leftovers freeze beautifully for meals later in the week.
I love this recipe because it’s:
- Great for gatherings, potlucks, and meal prep
- Simple enough for weeknights, yet scaled big enough to feed tons
- Comforting and classic, with familiar ingredients everyone loves
- Super versatile - you can make it in your Dutch oven, slow cooker, or Instant Pot
Check out my Pulled Pork Chili recipe, too!
Why This Chili Works
Think warm, cozy, crowd-pleasing chili with deep flavor but no funky ingredients. We using solid staples and a sprinkle of paprika for extra color and flavor.
This chili tastes even better the next day and makes a terrific base for chili mac, nachos, adding as a baked potato topping, or a freezer stash.
Main Ingredients
- Ground beef (big crowd size)
- Onions - If you're opposed to cutting onions, buy the frozen diced bag and it's so easy your three year old can do it!
- Chili beans
- Diced tomatoes & tomato sauce
- Chili powder, paprika, salt, pepper
If you've been blessed with an abundance of ground beef in your freezer, here are ideas to use up ground beef!
(See full recipe card below for exact measurements.)
Here are three ways you can cook this chili, depending on your schedule and kitchen equipment.
Dutch Oven - Classic Crowd Method
- Step 1: Brown the beef + onions right in your Dutch oven.
- Step 2: Drain the fat, then add all remaining ingredients.
- Step 3: Simmer. Bring to a simmer and let it go for about 40 minutes. It will reduce slightly.
Why this is my favorite/main method here: Cooking it on the stovetop gives you rich flavor and depth with minimal hands-on work, and it’s perfect for groups and family gatherings. The pot stays warm and simmering and is ready to go when guests arrive.
Slow Cooker: Set and Forget Method
- Brown beef + onions on the stove.
- Transfer to slow cooker and add everything else.
- Cook low 8 hours or high 4–5 hours.
The crockpot is perfect for busy days, tailgates, or sit-down dinners where you want the aroma cooking all day.
Tip: Browning first adds deeper flavor.
Instant Pot: Quick & Cozy
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- Brown meat + onions on Sauté.
- Add spices and liquids, pressure cook ~30 minutes.
- Stir in beans if needed after cooking.
Great when you want chili fast without losing texture.
Toppings & Serving Ideas
Top your chili with:
- Sharp shredded cheddar
- Sour cream
- Green onions
- Crushed crackers, chips, or cornbread
Serve with hot buttered rolls or use it as a potato bar topping for a crowd-friendly dinner.
How to Freeze Chili
This chili is one of my favorite freezer meals because it holds up beautifully and reheats like a dream.
To freeze chili:
- Let the chili cool completely.
- Portion it into freezer-safe containers or freezer bags.
- Label with the date and freeze for up to 3 months. I love these small, 16 ounce containers for 1-2 servings and large 32 ounce containers for storing bigger portions in the freezer.
When you’re ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.
Learning how to freeze soup and chili is a great way to turn one big pot into several easy future meals.
Freezing Chili in Mason Jars
If you like using mason jars for soups and stews, chili works well too — as long as it’s done correctly.
I have a full step-by-step guide that walks through the best way to freeze soup including:
- Which jars to use
- How much headspace to leave
- Tips to prevent cracking
This method is perfect for individual portions and makes grab-and-go meals incredibly easy.
The possibilities are endless when you have 6 quarts of chili on hand!
I hope you'll give this recipe a try, because I feel like it's 2026 is this chili's moment to shine! The beans add fiber and help stretch the budget. Let me know what you think!!!
More soups & chili recipes
Recipe
Classic Chili for a Crowd (Dutch Oven, Slow Cooker & Instant Pot Options)
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Ingredients
- 3 pounds ground beef
- 2 onions chopped
- 2 16-ounce cans mild chili beans
- 2 28-ounce cans diced tomatoes do not drain
- 2 28-ounce cans tomato sauce
- 3 Tablespoons chili powder
- 1 Tablespoon salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
Instructions
Stovetop/Dutch Oven Method
- Heat a LARGE pot over medium high heat. Add the 3 pounds ground beef and 2 onions, stirring to break up the meat. When fully cooked, drain fat and return to pan
- Stir in 2 16-ounce cans mild chili beans, 2 28-ounce cans diced tomatoes, 2 28-ounce cans tomato sauce, 3 Tablespoons chili powder, 1 Tablespoon salt, ½ teaspoon paprika and ½ teaspoon ground black pepper.
- Bring to a boil. Reduce heat to a gentle simmer. Cover partially with a lid and cook, stirring occasionally, for 40 minutes.Chili will reduce as it cooks.
Instant Pot Method (8-Quart Required)
- Select Sauté on the Instant Pot. Add ground beef and onions and cook, breaking up the meat, until browned. Drain fat.
- Stir in all remaining ingredients except the chili beans, being careful not to exceed the fill line.
- Seal and cook on Manual/Pressure for 30 minutes. Allow a natural release for 10–15 minutes.
- Stir in chili beans until combined.
Slow Cooker Method (large slow cooker)
- Brown ground beef and onions in a large skillet over medium-high heat; drain fat.
- Transfer to a large slow cooker and stir in remaining ingredients.
- Cook on low for 8 hours or high for 4–5 hours.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
My food memory: I grew up eating a big pot of chili, watching the steam rise while everyone milled around the kitchen. It's still my favorite version, the kind that makes your whole house smell like comfort. — Deanne
Irina says
I am in love with your Classic Chili recipe. Thanks for sharing great tips of how to make the meal on a stove top, in instant pot and a slow cooker. I am happy that I have got at least two options:)
Sapana says
I love how easy it is to make this chili and making it in the Instant Pot makes it all the more convenient!
Tilly says
so good and so comforting!
Candice says
I could not wait to try this recipe when I saw it, and it did not disapoint! Most chili uses pork, which I don't eat, and it was great to find a delicious recipe that uses only beef... thank you for sharing!
Anita says
This is the recipe to make when I'm feeling lazy. Easy, simple, and practically cooks itself. And it's good to make a bigger batch too, and simply reheat to enjoy with pasta. 🙂
Irina says
I am in love with your Classic Chili recipe. Thanks for sharing great tips of how to make the meal on a stove top, in instant pot and a slow cooker. I am happy that I have got at least two options:)
Sapana says
I love how easy it is to make this chili and making it in the Instant Pot makes it all the more convenient!
Tilly says
so good and so comforting!
Candice says
I could not wait to try this recipe when I saw it, and it did not disapoint! Most chili uses pork, which I don't eat, and it was great to find a delicious recipe that uses only beef... thank you for sharing!
Anita says
This is the recipe to make when I'm feeling lazy. Easy, simple, and practically cooks itself. And it's good to make a bigger batch too, and simply reheat to enjoy with pasta. 🙂