🥣 Classic Chili Con Carne
A massive, crowd-pleasing batch of traditional beef and kidney bean chili. Perfectly seasoned and slow-simmered for large gatherings, block parties, or deep-freezer meal prep.
Ingredients
The Meat & Aromatics:
- 8 lbs ground beef
- 8 cups chopped onions
The Tomato & Bean Base:
- 8 cans tomatoes (1 lb 12 oz each)
- 2 cans tomato sauce (15 oz each)
- 8 cans kidney beans (1 lb each — drain and reserve liquid!)
Seasonings & Thickener:
- 6 tablespoons chili powder
- 3 tablespoons salt
- ¼ cup sugar
- 8 tablespoons flour
- 1½ cups water
Cooking Instructions
- Brown the Beef Base: Place your ground beef and chopped onions into a very large, heavy kettle. Cook over medium-high heat, stirring frequently, until the meat is thoroughly browned and the onions are soft and tender. Drain excess grease if desired.
- Build the Sauce: Stir in the canned tomatoes, the reserved liquid from the kidney beans, the tomato sauce, sugar, chili powder, and salt. Bring to a gentle simmer and leave uncovered.
- Thicken and Slow Cook: In a separate bowl, whisk the flour and 1½ cups of water together until completely smooth without any lumps. Slowly pour this slurry into the simmering chili, stirring well to combine. Drop the heat and cook slowly for about 45 minutes.
- Finish the Beans: Fold in the drained kidney beans. Continue to simmer uncovered for an additional 15 minutes, stirring occasionally, until the beans are heated through and the chili reaches your preferred thick consistency. Serve hot!