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Large Batch Meaty Chili

Large Batch Meaty Chili

November 19, 2025
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.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course dinner, Main Course
Cuisine American
Servings 15 servings

Equipment

  • 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.
Keyword Fall, Winter