Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 tbsp olive oil, divided
- 2 large yellow onions, diced (about 3 cups)
- 2 bell peppers, diced (about 2 cups)
- 8 cloves garlic, minced (about 2 1/2 tbsp)
- 3 tbsp chili powder, 2 tbsp ground cumin, 1 tbsp smoked paprika, 2 tsp dried oregano, 1/2 tsp cayenne, 2 tsp kosher salt, 1 tsp black pepper
- Beef pot: 2 1/2 lb (1130 g) ground beef (80/20), 2 tbsp tomato paste, 2 (28 oz) cans crushed tomatoes, 2 cups beef broth, 2 (15 oz) cans kidney beans (drained), 1 (15 oz) can pinto beans (drained), 1 tbsp Worcestershire, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 2 tbsp masa harina
- Vegetarian pot: 12 oz cremini mushrooms (finely chopped), 1 tbsp soy sauce, 1 (28 oz) can crushed tomatoes, 2 cups vegetable broth, 1 (15 oz) can black beans (drained), 1 (15 oz) can kidney beans (drained), 1 (15 oz) can pinto beans (drained), 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 2 tbsp masa harina
- Toppings: 3 cups shredded sharp cheddar, 1 1/2 cups sour cream, 1 bunch scallions (sliced), 2 jalapeños (sliced), 2 cups cornbread crumbles, 3 cups tortilla strips
Do This
- 1) Prep toppings; warm cornbread at 300°F for 10 minutes, then crumble; bake tortilla strips at 375°F for 8–10 minutes if making your own.
- 2) Sauté onions and bell peppers in oil until soft; add garlic for 1 minute.
- 3) Bloom spices and tomato paste in the pot to deepen flavor.
- 4) Beef pot: brown ground beef, then add tomatoes, broth, beans; simmer 45 minutes.
- 5) Vegetarian pot: sauté mushrooms, add tomatoes, broth, beans, soy sauce; simmer 35–40 minutes.
- 6) Thicken both with masa harina; finish with vinegar and a touch of brown sugar; adjust salt.
- 7) Set up the chili bar and let everyone build their bowl.
Why You’ll Love This Recipe
- It feeds a crowd easily: A big pot of beef chili plus a separate vegetarian bean chili means everyone wins.
- Make-it-your-way toppings: Cheddar, sour cream, scallions, jalapeños, cornbread crumbles, and tortilla strips turn dinner into a fun build-your-own bar.
- Deep, classic chili flavor: Bloomed spices, tomato paste, and a slow simmer make it taste like it cooked all day.
- Great for leftovers: Both chilies reheat beautifully for lunches and easy dinners.
Grocery List
- Produce: 2 large yellow onions, 2 bell peppers, 1 bunch scallions, 2 jalapeños, 8 cloves garlic, 12 oz cremini mushrooms (vegetarian pot)
- Dairy: 3 cups shredded sharp cheddar (about 12 oz), 1 1/2 cups sour cream
- Meat: 2 1/2 lb ground beef (80/20 recommended)
- Canned & Jarred: 3 cans crushed tomatoes (28 oz each total: 2 for beef pot, 1 for vegetarian pot), kidney beans (3 cans total), pinto beans (2 cans total), black beans (1 can), tomato paste (small can)
- Pantry: Olive oil, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, kosher salt, black pepper, beef broth, vegetable broth, Worcestershire sauce, soy sauce, apple cider vinegar, light brown sugar, masa harina
- For serving: Cornbread (store-bought or homemade), corn tortillas (or store-bought tortilla strips)
Full Ingredients
Chili Bar Toppings & Sides (set out in bowls)
- Shredded cheddar: 3 cups (12 oz / 340 g) sharp cheddar, shredded
- Sour cream: 1 1/2 cups (360 g)
- Scallions: 1 bunch, thinly sliced (about 1 cup)
- Jalapeños: 2 fresh jalapeños, thinly sliced (or 1/2 cup pickled jalapeños, drained)
- Cornbread crumbles: 2 cups crumbled cornbread (about 8 oz / 225 g); warm cornbread at 300°F (150°C) for 10 minutes before crumbling
- Tortilla strips: 3 cups store-bought tortilla strips, or homemade (see below)
Optional Homemade Tortilla Strips
- 6 corn tortillas (6-inch), stacked and sliced into thin strips
- 1 tbsp olive oil
- 1/2 tsp kosher salt
Common Prep for Both Chilies
- Olive oil: 3 tbsp, divided (2 tbsp for beef pot; 1 tbsp for vegetarian pot)
- Yellow onions: 2 large, diced (about 3 cups / 450 g), divided
- Bell peppers: 2 medium (any color), diced (about 2 cups / 300 g), divided
- Garlic: 8 cloves, minced (about 2 1/2 tbsp), divided
- Spice blend (divide between pots):
- 3 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 2 tsp kosher salt (plus more to taste)
- 1 tsp black pepper
- Thickener for each pot: 2 tbsp masa harina (total 4 tbsp)
- Balancing finish for each pot: 1 tbsp apple cider vinegar + 1 tbsp light brown sugar (total 2 tbsp each)
Big Pot Classic Beef Chili (main pot)
- Ground beef: 2 1/2 lb (1130 g), ideally 80/20 for best flavor
- Tomato paste: 2 tbsp
- Crushed tomatoes: 2 cans (28 oz each / 794 g each)
- Beef broth: 2 cups (480 ml)
- Kidney beans: 2 cans (15 oz each / 425 g each), drained and rinsed
- Pinto beans: 1 can (15 oz / 425 g), drained and rinsed
- Worcestershire sauce: 1 tbsp
Vegetarian Bean Chili Option (separate pot)
- Cremini mushrooms: 12 oz (340 g), finely chopped (they mimic ground-meat texture)
- Soy sauce: 1 tbsp
- Crushed tomatoes: 1 can (28 oz / 794 g)
- Vegetable broth: 2 cups (480 ml)
- Black beans: 1 can (15 oz / 425 g), drained and rinsed
- Kidney beans: 1 can (15 oz / 425 g), drained and rinsed
- Pinto beans: 1 can (15 oz / 425 g), drained and rinsed
Step-by-Step Instructions
Step 1: Prep the toppings and set up the chili bar station
Shred the cheddar, slice the scallions, and slice the jalapeños. Set each topping into its own small bowl with a spoon.
If using cornbread from the store (or leftover homemade), warm it in a 300°F (150°C) oven for 10 minutes so it crumbles easily and tastes fresh. Let it cool for 2 minutes, then crumble into bite-size pieces.
Step 2: Make tortilla strips (optional) and keep warm
Heat the oven to 375°F (190°C). On a rimmed baking sheet, toss the tortilla strips with 1 tbsp olive oil and 1/2 tsp kosher salt. Spread into an even layer.
Bake for 8–10 minutes, stirring once at the 5-minute mark, until crisp and lightly golden. Set aside to cool (they crisp more as they cool). If using store-bought strips, simply set them out in a bowl.
Step 3: Build the flavor base (aromatics and spices)
For easiest timing, you’ll cook the beef chili in a large Dutch oven (at least 7 quarts) and the vegetarian chili in a medium pot (4–5 quarts) alongside it.
In a small bowl, stir together the spice blend: chili powder, cumin, smoked paprika, oregano, cayenne, kosher salt, and black pepper. Divide the blend roughly in half (it does not need to be exact).
Beef pot: Heat 2 tbsp olive oil over medium heat. Add half the diced onions and half the diced bell peppers. Cook for 6–8 minutes, stirring occasionally, until softened. Add half the garlic and cook for 1 minute, stirring.
Step 4: Brown the beef and start the big pot chili
Add the ground beef to the beef pot. Cook for 8–10 minutes, breaking it up with a wooden spoon, until no longer pink and some browned bits form. If there is more than about 2 tbsp of fat pooled in the pot, carefully spoon off the excess.
Stir in 2 tbsp tomato paste and half the spice blend. Cook for 1 minute, stirring constantly, to toast the spices and caramelize the tomato paste (this is where the chili starts tasting deep and classic).
Add 2 cans crushed tomatoes, 2 cups beef broth, the drained kidney beans (2 cans), drained pinto beans (1 can), and 1 tbsp Worcestershire sauce. Bring to a gentle simmer.
Step 5: Start the vegetarian bean chili in a second pot
Vegetarian pot: Heat 1 tbsp olive oil over medium heat. Add the remaining onions and bell peppers. Cook for 6–8 minutes until softened. Add the remaining garlic and cook for 1 minute.
Add the chopped mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown. Stir in 1 tbsp soy sauce and cook for 30 seconds.
Stir in the remaining half of the spice blend. Add 1 can crushed tomatoes, 2 cups vegetable broth, and the drained beans (black, kidney, and pinto). Bring to a gentle simmer.
Step 6: Simmer both chilies until thick and hearty
Partially cover both pots and maintain a steady, gentle simmer (small bubbles, not a rolling boil).
Beef chili simmer time: 45 minutes, stirring every 10–15 minutes so nothing sticks.
Vegetarian chili simmer time: 35–40 minutes, stirring occasionally.
If either chili starts to look too thick before the simmer time is up, add water or broth 1/4 cup at a time to loosen it.
Step 7: Thicken, balance, and season to taste
For each pot, sprinkle in 2 tbsp masa harina while stirring (this prevents clumps). Simmer for 5 minutes to thicken.
Finish each pot with 1 tbsp apple cider vinegar and 1 tbsp light brown sugar. Stir, simmer 2 more minutes, then taste.
Adjust with additional kosher salt (start with 1/2 tsp at a time), more vinegar for brightness, or a pinch more brown sugar if your tomatoes taste especially sharp.
Step 8: Serve the classic chili bar
Keep the chilies warm over low heat for up to 30 minutes, stirring occasionally. Set the beef chili and vegetarian chili out with labels (even a sticky note works).
Encourage everyone to build their bowl: ladle in chili, then top with cheddar, a dollop of sour cream, scallions, jalapeños, cornbread crumbles, and a handful of crunchy tortilla strips.
Pro Tips
- Bloom the spices: Cooking the spices briefly in oil (with tomato paste) makes the chili taste richer and less “powdery.”
- Simmer gently, not aggressively: A quiet simmer keeps the beans intact and prevents the bottom from scorching.
- Masa harina is the secret thickener: It adds body and a subtle corn flavor that fits a chili bar perfectly.
- Make it ahead for better flavor: Chili almost always tastes better the next day; the spices have time to meld.
- Keep toppings cold, chili hot: Contrast is part of what makes a chili bar fun (melty cheese, cool sour cream, crunchy strips).
Variations
- Spicier chili bar: Add 1–2 canned chipotle peppers in adobo (minced) to either pot, and offer hot sauce at the table.
- Texas-style (no beans) beef chili: Skip the beans in the beef pot and add an extra 1 cup beef broth; simmer 60 minutes for thickness.
- Extra-veg vegetarian pot: Add 1 cup diced zucchini and 1 cup corn kernels during the last 15 minutes of simmering.
Storage & Make-Ahead
Cool chili to room temperature for no more than 2 hours, then refrigerate in airtight containers. Both chilies keep well for 4 days in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring often, until the center reaches 165°F (74°C). Add a splash of broth or water if thickened. For longer storage, freeze for up to 3 months; thaw overnight in the fridge before reheating. Store toppings separately; tortilla strips are best kept at room temperature in a sealed bag for 2–3 days.
Nutrition (per serving)
Approximate, per 1 1/2 cups chili (no toppings): Beef chili: 430 calories, 27 g protein, 22 g fat, 34 g carbs, 10 g fiber, 980 mg sodium. Vegetarian bean chili: 320 calories, 15 g protein, 7 g fat, 54 g carbs, 16 g fiber, 820 mg sodium.
