Recipe: Big-Batch Chili

This big batch chili recipe post may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer 

Who doesn’t love a good bowl of chili? People love chili so much it is sometimes a food of contention… 🙈 My Texas parents constantly tell me chili (which is the state food by the way) does NOT have beans in it (I disagree and remind them that I was born and raised here in Wisconsin, so it shouldn’t be a surprise). I have friends around here who put noodles in it. That’s not my favorite way, but hey! Each their own, am I right? This chili recipe is the Smith Family Favorite. We make a huge batch that consists of (up to) 4 lbs of ground beef, beans, and vegetable juice to add some veggies, then we eat what want of it and then freeze the rest for more meals! Bonus! Leftovers taste even better! This chili is also perfect for watching football games with a big crowd.

Utensils You Will Need

• A Large Roaster (I have a Nesco 18 Qt Roaster, but any 18 QT roaster will do)
• A large pan (12″ or larger)
• Cooking Spoon/spatula (to break up meat, and stir in ingredients) I prefer a bamboo flat spatula. However, any spoon you usually use to break up your meat is fine (Make sure it won’t scratch up your roaster).
• Ladle (For serving)

Here are the cooking directions:

Or you can just scroll down to the full recipe if you don’t need detailed explanations.

Set your Roaster oven to the Roast setting (about 350°F) let this heat up while you go on to cooking the meat.

This is the only thing you’ll do in a separate pan, and it’s honestly because it cooks faster. I’ve done this in the roaster too, but because it’s basically a countertop oven, it doesn’t really work the same as your stovetop. Set your burner to medium-high heat and let it warm. I do not add any oil because, as I cook the beef, the natural fat comes out and releases the meat. However, if you choose to use venison (Which is a much leaner meat, you should add a little “fat”. I like to use about a tablespoon of bacon fat with my venison, but olive oil is fine as well).

While your meat is cooking, dump everything else into the now-hot roaster. Start with vegetable juice. Then add the beans. Next add the chili, garlic, and onion powder. STOP! Grab your spoon, and stir until combined. Oh! Check your meat! Stir it around and ensure it’s browning (not burning) evenly. OK, now add your tomatoes and broth. Stir again.

Is that meat done yet? Yes? sweet! Add it. Stir until thoroughly mixed together. Now, taste, salt and pepper taste again, and add more of anything you think you need.

Now let it sit until hot and bubbly. Then turn it down to 200 and serve. Top with whatever your favs are.

You could also make Chili Cheese dogs or Chili cheese fries with the chili!

For Batch Dinners

• Turn off the roaster and let the chili get to room temp. Grab some freezer bags
• A quart size freezer bag filled is good for about 4-6 servings
• A gallon size is good for about 10-12 servings

Make it Vegan/Vegetarian

• For the Broth use veggie stock/broth.
• Replace the beef with:
• more canned beans (any of your choice) – Just add, no need to pre-cook
• firm tofu (I recommend crumbling in)
• canned lentils – Just add, no need to pre-cook
• mushrooms – Just add, no need to pre-cook, but you could sautée if you wanted to add another depth of flavor.

ENJOY and Share! 

Let me know your thoughts! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

Want more easy dinner ideas? Try these

• One-Pot Ground Beef Stroganoff
• Homemade Sloppy Joe
• One Pot Asparagus and Bacon Rigatoni

Big-Batch Chili

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 55 minutes
• Yield: 72 bowls 1x

Print Recipe

Save Recipe Recipe Saved

Description

This a super easy chili recipe you make in one big batch in your roaster oven, then you can freeze it in batches and have it ready for dinner anytime, or just serve it up in the roaster oven for a big party or get-together!

---

Ingredients

Units USM Scale 1x2x3x

• 2 64 oz jars vegetable juice (such as V8)
• 4 15 oz cans dark red kidney beans
• 1 8 oz jar chili powder
• 1 28 oz can diced tomatoes
• 1 28 oz broth (see notes¹ for details)
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 5 lbs 80/20 ground beef (cooked and drained – see notes² for alternatives)
• salt (to taste)
• black pepper (to taste)

Toppings (all are optional and not included in the nutritional information))

• Shredded cheese
• Corn chips/oyster crackers
• Diced onions
• Sour cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Set your Roaster to Roast setting (about 350° F) let this heat up while you go on to cooking the meat.
2. Set your burner to medium-high heat and let it warm. I do not add any oil because, as I cook the beef, the natural fat comes out and releases from the meat. However, if you choose to use venison (Which is a much leaner meat, you should add a little "fat". I like to use about a tablespoon of bacon fat with my venison, but olive oil is fine as well).
3. stir the meat occasionally until cooked and browned completely
4. While your meat is cooking, dump everything else into the now-hot roaster. Start with vegetable juice. Then add the beans. Next add the chili, garlic, and onion powder.
5. Stir until combined, then add your tomatoes and broth. Stir again.
6. Add the ground beef, and stir until completely mixed together. Now, taste, salt and pepper taste again, and add more of anything you think you need.
7. Now let it sit until hot and bubbly. Then turn it down to 200° F and serve. Top with any or all of the toppings suggested (or whatever other faves you like).

Notes

Ingredient Notes

¹ Broth can be chicken or beef. If you want to make this pure vegan/vegetarian, use veggie stock/broth.

²If you don’t want to use beef you can replace it with more beans, firm tofu, lentils, or even mushrooms. You would not need to precook any of them, simply add to the chili mixture (Tofu I recommend crumbling in, and you could sautée the mushrooms if you wanted to add another depth of flavor).

For Batch Dinner

• Turn off the roaster and let the chili get to room temp. Grab some freezer bags
• A quart size freezer bag filled is good for about 4-6 servings
• A gallon size is good for about 10-12 servings

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Calories: 81
• Sugar: 0.01
• Sodium: 22
• Fat: 6
• Saturated Fat: 2
• Carbohydrates: 0.1
• Fiber: 0.03
• Protein: 5
• Cholesterol: 22

Want to remember this post? Pin it to your favorite Pinterest Board!

©Photo, Prop Styling, and Food Styling by Jenn Smith

This Blog Post is ©2020 Always Jenn Smith™; Jenn Smith, LLC (FKA Smith Country, LLC)  See below for details

Please Be Respectful

All rights reserved. You may NOT sell, trade, share or redistribute this big batch chili recipe in any way or use any of my photographs for your site. If you are linking back to this post to a list of recipes, giving credit for the recipe to myself and my site, you may use ONE photo. You must site me and my blog as the recipe creator and give credit for the photo. ©2020 Always Jenn Smith; Jenn Smith, LLC

Jenn Smith of Always Jenn Smith™; Jenn Smith, LLC participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  As well as the Apple affiliate program now called the Performance Partners Program.

This site displays third-party ads and contains affiliate links, See terms and conditions for ALL affiliates.

If you have any questions feel free to comment below or e-mail me directly.

Thank you for visiting!