I like to call this my Saturday chili. It’s meaty and hearty and satisfying, and it’s been in our meal rotation all through the chilly months for years now. (They are “chili” months, after all, haha.)
This recipe makes a whopping sixteen cups. That’s enough to feed a crowd or to hoard in the freezer for those dreary cold nights when it gets dark way too early and the cupboard is bare.
On any given Saturday morning, I might start this early and give it a long, lazy simmer while I sip my coffee, read the paper, or throw in a load of laundry. I can call up friends and have an impromptu, casual gathering with very little elbow grease.
Video! How to Make Beef Chili
COOK THIS BEEF CHILI LOW AND SLOW
It’s the long, lazy simmer that really sets this meaty chili apart. Onions, garlic, peppers and tomatoes slowly thicken the chili until…