Large Batch Meaty Chili
If you’re craving a hearty, cozy meal to feed a crowd, this Big Batch Meaty Chili is the perfect recipe to have in your back pocket.
It’s packed with ground beef, savory Italian sausage, colorful veggies, and warm spices that simmer together into the most satisfying pot of chili.
Whether you’re hosting friends, prepping meals for a busy week, or just love leftovers, this recipe makes a generous amount—and tastes even better the next day.
Why you’ll love this big batch chili recipe
There are so many reasons to love this big, bold, meaty chili:
It feeds a crowd – This is a true big-batch recipe, perfect for gatherings, game nights, or filling the freezer.
Layered, hearty flavor – Browned beef and sausage add richness, while spices, veggies, and tomatoes create a deep, comforting flavor..
Simple steps, major payoff – Everything cooks in one large stock pot, and after the initial prep, the simmer does all the work.
Ingredients
- Meat: Ground beef, bulk Italian sausage
- Veggies: Onion, garlic, celery, green bell pepper, red bell pepper
- Canned items: Canned diced tomatoes, tomato paste, canned green chilis, chili beans
- Seasonings: Chili powder, dried oregano, cumin, paprika, sugar, salt, pepper
- Extras for flavor: Worcestershire sauce, hot sauce
- To serve: Sour cream, tortilla chips
How to make this chili for a crowd
- Brown the meat. Heat a large stock pot over medium-high heat. Add the ground beef and Italian sausage and cook until fully browned.
- Remove excess fat. Instead of draining the pot, wad up a ball of paper towels, grab it with tongs, and dab it around the pot to soak up the fat. Discard the paper towels.
- Add the veggies. Stir in the onion, garlic, green and red bell peppers, celery, and canned green chilis. Cook for about 5 minutes, just until they start to soften.
- Season everything. Add the oregano, cumin, chili powder, paprika, sugar, salt, and pepper. Stir well and cook for 1–2 minutes to toast the spices.
- Mix in flavor boosters. Add the hot sauce, Worcestershire sauce, and tomato paste. Stir and cook for another couple of minutes to deepen the flavor.
- Build the chili. Pour in the diced tomatoes and chili beans. Stir everything together, cover the pot, and let it simmer gently for about 2 hours.
- Serve. Ladle the chili into bowls and enjoy with a dollop of sour cream and a handful of crunchy tortilla chips.
Tips from my kitchen
- Like it spicy? Use a spicy chili powder or add extra hot sauce. You could even add some cayenne pepper.
- This chili freezes beautifully—store in freezer-safe containers for quick future meals.
- Make ahead and enjoy the next day to let the flavors deepen overnight.
Conclusion
This Big Batch Meaty Chili is warm, hearty, and full of flavor—everything you want in a comfort-food classic.
It’s easy to make, perfect for feeding a group, and even better the next day. Grab a spoon, your favorite toppings, and dig into a bowl of this cozy chili anytime you need a comforting meal.
Large Batch Meaty Chili
November 19, 2025Equipment
- Large stock pot
- Paper towels
- Tongs
- Long wooden spoon
Ingredients
- 2 lbs ground beef
- 1 lb bulk Italian sausage
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 stalks celery, chopped
- 1 TBS dried oregano
- 2 tsp cumin
- ¼ cup mild chili powder
- 1 tsp paprika
- 1 tsp sugar
- 1 tsp salt
- 1 tsp freshly cracked pepper
- 2 tsp hot sauce
- 1 TBS Worcestershire sauce
- 1 6 oz can tomato paste
- 2 28 oz cans petite diced tomatoes with juice
- 4 15 oz cans chili beans, drained
- 1 4 oz can green chilis
Instructions
- Heat a large stock pot over medium-high heat. Add the ground beef and Italian sausage and cook until fully browned.2 lbs ground beef, 1 lb bulk Italian sausage
- Remove the excess fat by simply wadding up a ball of paper towels, grab it with tongs, and dab it around the pot to soak up the fat. Discard the paper towels.
- Stir in the onion, garlic, green and red bell peppers, and celery. Cook for about 5 minutes, just until they start to soften.1 yellow onion, diced, 4 cloves garlic, minced, 1 green bell pepper, diced, 1 red bell pepper, diced, 3 stalks celery, chopped
- Add the oregano, cumin, chili powder, paprika, sugar, salt, and pepper. Stir well and cook for 1–2 minutes to toast the spices.1 TBS dried oregano, 2 tsp cumin, ¼ cup mild chili powder, 1 tsp paprika, 1 tsp sugar, 1 tsp salt, 1 tsp freshly cracked pepper
- Add the hot sauce, Worcestershire sauce, and tomato paste. Stir in well. Cook for another couple of minutes.2 tsp hot sauce, 1 TBS Worcestershire sauce, 1 6 oz can tomato paste
- Pour in the diced tomatoes, chili beans, and canned green chilis.2 28 oz cans petite diced tomatoes with juice, 4 15 oz cans chili beans, drained, 1 4 oz can green chilis
- Stir everything together, cover the pot, and let it simmer gently for about 2 hours.
- Taste for salt and add more if needed. Ladle the chili into bowls and enjoy with a dollop of sour cream and a handful of crunchy tortilla chips.
