This hearty ground beef chili is my go-to when I’m feeding a crowd. Whether it’s a harvest crew, game day group, or Sunday supper, its bold, comforting flavor and large yield let you serve many with confidence. Leftovers freeze well for easy meals later in the week.
Why I love this recipe
- Perfect for gatherings, potlucks, and meal prep
- Simple enough for weeknights yet scaled to feed a crowd
- Comforting and classic with familiar ingredients
- Versatile — make it in a Dutch oven, slow cooker, or Instant Pot
Why this chili works
This is warm, cozy, crowd-pleasing chili with deep, straightforward flavor. It relies on pantry staples plus a touch of paprika for color. The flavors deepen overnight, making leftovers even better. Use it for chili mac, nachos, baked potato topping, or freeze portions for later.
Main ingredients
- Ground beef — enough for a big batch
- Onions — fresh or frozen diced
- Chili beans
- Diced tomatoes & tomato sauce
- Chili powder, paprika, salt, pepper
See the recipe card below for exact measurements.
Cooking methods
Choose the method that fits your schedule and equipment: stovetop in a Dutch oven for best depth, slow cooker for a hands-off day, or Instant Pot when you need it faster.
Dutch oven — classic crowd method
- Step 1: Brown the beef and onions in your Dutch oven.
- Step 2: Drain fat, then add the remaining ingredients.
- Step 3: Simmer. Bring to a simmer, cover partially, and cook about 40 minutes until it reduces slightly.
Stovetop cooking in a Dutch oven gives rich flavor and depth with minimal hands-on time. It’s ideal for groups since the pot can stay warm and ready when guests arrive.
Slow cooker — set and forget
- Brown beef and onions on the stove.
- Transfer to the slow cooker and add the remaining ingredients.
- Cook low 8 hours or high 4–5 hours.
The slow cooker is perfect for busy days or when you want the aroma to build all day. Browning first deepens the flavor.
Instant Pot — quick and cozy
- Brown meat and onions on Sauté.
- Add spices and liquids and pressure cook about 30 minutes.
- Stir in beans after cooking if needed.
Instant Pot is great when you want chili faster without losing texture.
Toppings & serving ideas
Popular toppings:
- Sharp shredded cheddar
- Sour cream
- Green onions
- Crushed crackers, chips, or cornbread
Serve with hot buttered rolls or offer it as a baked potato bar topping for a crowd-friendly meal.
How to freeze chili
This chili freezes exceptionally well and reheats beautifully.
To freeze:
- Cool completely.
- Portion into freezer-safe containers or bags.
- Label and freeze up to 3 months.
Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.
Freezing in mason jars
Chili works in mason jars if you follow proper steps: choose jars that handle freezing, leave the right headspace, and follow packing and thawing precautions to avoid cracking. This approach is handy for single portions and grab-and-go meals.
Having a large pot of chili on hand opens up many meal options. The beans add fiber and help stretch the budget.
Recipe
Classic Chili for a Crowd (Dutch Oven, Slow Cooker & Instant Pot Options)
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
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
Instructions
Stovetop / Dutch Oven Method
- Heat a large pot over medium-high. Add 3 pounds ground beef and 2 chopped onions, breaking up the meat. When fully cooked, drain fat and return to the pot.
- Stir in 2 (16-oz) cans mild chili beans, 2 (28-oz) cans diced tomatoes (do not drain), 2 (28-oz) cans tomato sauce, 3 Tbsp chili powder, 1 Tbsp salt, 1/2 tsp paprika, and 1/2 tsp ground black pepper.
- Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook, stirring occasionally, about 40 minutes. Chili will reduce as it cooks.
Instant Pot Method (8-quart required)
- Select Sauté. Brown ground beef and onions, breaking up the meat; drain fat.
- Stir in all remaining ingredients except the chili beans, keeping below the fill line.
- Seal and cook on Manual/Pressure for 30 minutes. Allow a natural release for 10–15 minutes, then stir in chili beans.
Slow Cooker Method
- Brown ground beef and onions in a skillet; 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 using very lean meat, add a teaspoon or two of oil when browning. Yield: about 5½–6 quarts of chili (serves ~18). Make-ahead: flavors improve overnight. Freezer-friendly: cool completely and freeze in freezer-safe containers for up to 3 months. Heat level: mild to medium; add extra chili powder, cayenne, or hot sauce to increase spice. Recommended equipment: large Dutch oven, an 8-quart Instant Pot, or a large slow cooker for the full recipe. If the chili is thinner than you like, simmer uncovered a few extra minutes to reduce.
Nutrition
Serving: 1 serving | Calories: 281 kcal | Carbohydrates: 17 g | Protein: 17 g | Fat: 16 g | Saturated Fat: 6 g | Sodium: 1292 mg | Fiber: 5 g
Nutrition info is an estimate and may vary by brands used.
My food memory: I grew up eating a big pot of chili while the house filled with that warm, comforting aroma. This version still makes the whole kitchen smell like home. — Deanne