5 Gallons of Chili Recipe Perfect for Big Gatherings

There’s something truly special about a big pot of chili—especially when you’re cooking for a crowd, a party, or prepping meals for the week ahead. This 5 gallons of chili recipe is perfect for gatherings, fundraisers, or simply stocking your freezer with hearty, comforting food.

Whether you love a classic beef chili or prefer a veggie-packed version, this recipe balances bold spices, rich tomato flavors, and tender beans for a satisfying dish that everyone will love. Cooking in such a large quantity might seem intimidating, but with the right ingredients and step-by-step guidance, you’ll be serving up a massive batch of chili in no time.

From the initial simmer to the final garnish, this recipe ensures every bite bursts with flavor. Plus, it’s incredibly versatile—feel free to customize it to your taste or dietary preferences.

Ready to become the ultimate chili master? Let’s dive in!

Why You’ll Love This Recipe

This recipe is a crowd-pleaser for many reasons. First, it’s designed to make a large batch—perfect for parties, family reunions, or meal prep for a week or more.

You won’t need to slave away in the kitchen every day when you have a huge pot of chili ready to go.

Second, it strikes a perfect balance between rich, smoky, and spicy flavors without being overwhelmingly hot. The combination of spices, meats, beans, and vegetables creates a depth of flavor that’s comforting and hearty.

Finally, this chili freezes beautifully, which means you can enjoy a taste of home-cooked goodness anytime. Plus, it’s easy to adjust if you want to make a vegetarian or vegan version.

It’s a recipe that truly caters to your needs.

Ingredients

• 10 lbs ground beef (or ground turkey for a lighter option)
• 5 lbs kidney beans, soaked overnight and drained (or 4 cans, 15 oz each, drained and rinsed)
• 4 large onions, finely chopped
• 8 cloves garlic, minced
• 10 large bell peppers, diced (mix of red, green, and yellow)
• 3 cups tomato paste
• 2 gallons crushed tomatoes (approximately 32 cups)
• 2 gallons beef broth or vegetable broth for vegetarian option
• 1 cup chili powder
• 1/2 cup cumin
• 1/4 cup smoked paprika
• 1/4 cup oregano
• 3 tablespoons cayenne pepper (adjust to taste)
• 3 tablespoons black pepper
• 1/2 cup salt (adjust to taste)
• 1 cup olive oil or vegetable oil
• Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños, fresh cilantro

Equipment

• Large stockpot or commercial-sized pot (at least 10 gallons capacity)
• Large stirring spoon (preferably wooden or heat-resistant silicone)
• Cutting boards and sharp knives
• Colander (for draining beans and vegetables)
• Measuring cups and spoons
• Heat-resistant gloves or mitts
• Large ladle (for serving)
• Storage containers (if freezing leftovers)

Instructions

1. Prepare the beans: If using dried kidney beans, soak them overnight in plenty of water. Drain and rinse before cooking. If using canned beans, simply drain and rinse well.
2. Sauté the aromatics: Heat the olive oil in your large stockpot over medium heat. Add the chopped onions and garlic and sauté until softened and translucent, about 7-10 minutes.
3. Brown the meat: Add the ground beef (or turkey) to the pot. Break it up with a spoon and cook until browned all over, about 15 minutes. Drain excess fat if needed to keep the chili from being greasy.
4. Add the peppers: Stir in the diced bell peppers and cook for another 5 minutes until slightly softened.
5. Mix in spices and tomato paste: Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, black pepper, and salt. Stir well to coat the meat and vegetables with the spices. Then, add the tomato paste and mix thoroughly.
6. Add liquids and beans: Pour in the crushed tomatoes and beef broth. Stir to combine everything. Add the prepared kidney beans and bring the mixture to a boil.
7. Simmer the chili: Reduce heat to low and simmer uncovered for at least 2-3 hours, stirring occasionally to prevent sticking. The chili should thicken and flavors will deepen as it cooks.
8. Taste and adjust: About halfway through cooking, taste the chili and adjust seasoning as needed—add more salt, chili powder, or cayenne if you like it spicier.
9. Serve or store: Once cooked and thickened, serve hot with your favorite toppings or let it cool before portioning into containers for freezing.

Tips & Variations

“For even more depth, try adding a splash of coffee or dark beer during the simmering stage. It adds a subtle richness that’s hard to beat!”

If you want to make this chili vegetarian or vegan, simply skip the meat and increase the beans or add hearty vegetables like mushrooms, zucchini, or lentils. Use vegetable broth instead of beef broth.

For a smoky flavor, add chipotle peppers in adobo sauce or a tablespoon of liquid smoke. You can also customize the heat level by adjusting the cayenne pepper or adding fresh jalapeños.

Don’t forget to stir often and monitor the liquid level. If the chili becomes too thick, add a bit more broth or water.

Nutrition Facts

Serving Suggestions

This chili pairs beautifully with a variety of sides and toppings. Serve it over steamed white or brown rice, alongside cornbread, or with crunchy tortilla chips for dipping.

Top your bowl with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, diced onions, or fresh cilantro to add extra flavor and texture. For a lighter touch, add avocado slices or a squeeze of lime.

Looking for more hearty recipes to complement your chili night? Check out our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or try the Best Indian Vegetarian Starter Recipes for Every Occasion to round out your menu.

Conclusion

Making 5 gallons of chili might sound like a big project, but with the right approach, it’s entirely doable and incredibly rewarding. This recipe provides a rich, flavorful base that can be customized to suit your taste buds and dietary needs.

Whether you’re feeding a large group, prepping meals for the week, or hosting a game day party, this chili will not disappoint.

Remember, the key to great chili lies in slow simmering and layering flavors, so don’t rush the process. Store leftovers in airtight containers for easy reheating, and you’ll have a delicious, comforting meal ready whenever hunger strikes.

For more delicious and easy recipes, don’t forget to explore our other favorites like the Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious or the quick and tasty Veg Grilled Sandwich Recipes That Are Quick and Delicious.

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