Need to feed a crowd?
This is a super easy way of making homemade chili and this recipe makes a huge amount!
We make this on our camping trips and we are usually feeding around 8 people. You will need a large stock pot for this recipe.
This can easily be divided in half if you don’t need to feed that many folks. It also freezes well.
We also like our chili very soupy because I serve this with Mexican cornbread, so I add quite a bit of beef stock and tomato soup to thin it out; however, you can always add less of these two ingredients and the consistency will be a little thicker.
Check out the video tutorial for this chili recipe using our Camp Chef Tundra Pro on our Youtube channel.
1 large onion, diced
1 large green bell pepper, diced
2 teaspoons olive oil
2.5 pounds ground beef (may also substitute with ground turkey, chicken or pork)
2 packages of chili seasoning mix
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
4 cups beef broth
2 (28 oz) cans diced tomatoes
1 (28 oz) can crushed tomatoes
2 (15 oz) cans dark red kidney beans, drained
2 (15 oz) cans light red kidney beans, drained
2 (15 oz) cans pinto beans, drained
3 cups tomato juice
Salt and pepper to taste
Start out by sauteing the onions and peppers in the olive oil until the onions become translucent.
Add the ground beef and constantly keep it stirred to break it into bite size pieces.
Cook the beef until it is fully browned and then begin adding the seasoning and mix well.
Add the broth and stir, then add the crushed tomatoes, diced tomatoes, beans and tomato juice. Give it a taste to see if you need additional salt and pepper.
Cook on medium-low for about 30 minutes to develop the flavors.
Keep it stirred to prevent it from sticking.