Well it’s Monday and I thought I would do another free printable, but this time for Mindi’s Big Pot of Chili recipe. This is incredibly entertaining to me that I not only like chili, I love it enough that I came up with my own recipe several years back. Why is it so entertaining? Well you would have to understand how I grew up and what I liked and disliked as a child.
Picky eaters, there’s hope for you yet!
Growing up I was a very picky eater and did not like a lot of things. Some of those things include: peppers, onions, tomatoes, and all beans except green beans. Can you see what’s so funny? 😂 There are still things I hated as a child that I still hate as an adult…mustard I’m looking at you…but it’s amazing how your tastes change as you get older. So parents out there with picky kids, have no fear they can definitely grow out of it!
Another reason I disliked chili growing up was I have learned I don’t like bland chili. I need spice! I need a little kick or else it just seems like bland tomato juice and beans to me. Some in my family growing up do not like spicy foods so my mom made most foods fairly bland.
I think I finally found that I liked chili when I started getting Wendy’s chili. I would get that little extra spice packet you can get from them and put in it to give it that kick and I fell in love. Over the years I wanted to replicate that flavor a bit but make it a more robust chili. I started playing around with several recipes and adding together some of my favorite options from each of them. Eventually I added my own twists and now have my base recipe that I call Mindi’s Big Pot of Chili.
Tweak your heat!
I say base recipe because it’s never really the same twice. If I am feeling like a lot of spice I put in the full amount of chili pepper and slice up all the jalapenos peppers and maybe even add a couple more. If I am having it for a crowd who may not like spicy food I reduce the chili pepper a bit and remove the seeds from my jalapenos.
I call it my big pot of chili because it’s a huge batch that must be made in a tall stock pot. Do not attempt the full recipe in a dutch oven sized pot, this is easily double that amount! I tend to make a huge pot like this, freeze half for another time period and the half we use is utilized for many meals. Sure we have chili, but then we also have chili spaghetti and chili, chips and cheese like a deluxe nacho plate. So if you are just wanting to try the recipe out, I would cut it in half at a minimum….maybe even a quarter.
You can download the recipe here or follow the directions below.
Mindi’s Big Pot of Chili
- 4lbs ground beef
- 29oz can of tomato sauce
- 29oz can of kidney beans (with liquid)
- 29oz can of chili beans (with liquid)
- 2 medium onions, diced
- 2 large green bell peppers, coarsely diced
- 4-6 green chili peppers, diced.
- 2-4 jalapenos, diced
- 2 stacks of celery, diced
- 2 cans of rotel
- 2 cans fire roasted diced tomatoes
- 2 cloves garlic, minced
- 4-5t of cumin powder
- 2T dried italian seasoning, crushed
- 4T chili powder
- 3t black pepper
- 4t salt
- 4c water
- Diced red onion, to taste
- Shredded cheddar cheese, to taste
Brown ground beef with garlic in a skillet over medium heat. Drain off fat. In a LARGE stock pot, combine beef and all the remaining ingredients except for red onion and cheddar cheese and bring to a simmer over low heat. Cook, stirring every 15 minutes for at least 2-3 hours. Serve with diced red onion and cheddar cheese sprinkled on top. Chili will become hotter and more complex in flavor if refrigerated overnight.
Feel free to substitute ground turkey for your beef or add in a little steak bites, it’s delicious no matter what! Enjoy!Thanks for reading!