Classic Chili for a Crowd (Dutch Oven, Slow Cooker & Instant Pot Options)
This classic chili recipe is perfect for a weeknight meal and is ready to start cooking in minutes. If you can open a can, you can make this chili!
Servings: 18 servings
Calories: 281kcal
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
If you are using very lean meat, you can add a teaspoon or two of oil when browning the meat.
Yield: This recipe makes about 5½–6 quarts of chili, which serves approximately 18 people.
Make-Ahead: Chili tastes even better the next day as the flavors have time to develop.
Freezer-Friendly: Let chili cool completely, then freeze in freezer-safe containers or bags for up to 3 months.
Heat Level: This chili is mild to medium. Add extra chili powder, cayenne, or hot sauce to increase the heat, or serve spicy toppings on the side.
Cooking Methods: A large Dutch oven works best for the stovetop version. An 8-quart Instant Pot or a large slow cooker is recommended for the full recipe.
If your chili is thinner than you like, simmer a few extra minutes uncovered.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 17g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1292mg | Potassium: 844mg | Fiber: 5g | Sugar: 8g | Vitamin A: 845IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 4mg
