• Jenn

Big Batch Chili

Updated: Nov 20

<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/PdjfSsR.jpg","name":"Big Batch Chili","description":"A super easy chili recipe you make in batches, freeze and have ready for dinner anytime!","yield":"72","author":{"@type":"Person","name":"Jenn Smith"},"url":"https://www.thesmithcountry.com/post/big-batch-chili","keywords":"batch dinner planning, chili, chili recipe, ground beef recipe, venison recipe, big batch dinner","recipeCategory":"dinner","recipeCuisine":"American","video":null,"recipeIngredient":["(2) 64 oz jars V8","(4) 15oz cans beans","8 oz of chili powder","28 oz can diced tomatoes ","28 oz of broth (chicken or beef)","1 Tablespoon garlic","1 Tablespoon onion powder","5 lbs cooked and drained 80/20 ground beef","Salt & pepper to taste","Shredded cheese","Corn chips/oyster crackers","Diced onions","Sour cream","A Large Roaster (I have a Nesco 18 Qt Roaster, but any 18QT roaster will do)","A large pan (12\" or larger)","Cooking Spoon/spatula (to break up meat, and stir in ingredients)","Ladle (For serving)"],"recipeInstructions":["Set your Roaster to Roast setting (about 350) let this heat up while you go on to cooking the meat.","Set your burner to medium-high heat and let it warm. I do not add any oil because, as I cook the beef, the natural fat comes out and release the meat. However, if you choose to use venison (Which is a much leaner meat, you should add a little \"fat\". I like to use about a tablespoon of bacon fat with my venison, but olive oil is fin as well).","stir the meat occasionally until cooked and browned completely.","While your meat is cooking, dump everything else into the now hot roaster. Start with the vegetable juice. Then add the beans. Next add the chili, garlic and onion powder. ","Stir until combined, then add your tomatoes and broth. Stir again.","Add the ground beef, and stir until completely mixed together. Now, taste, salt and pepper, taste again and add more of anything you think you need.","Now let it sit until hot and bubbly. Then turn down to 200 and serve. Top with any or all of the toppings suggested (or whatever other favs you like)."],"nutrition":{"calories":"374.40","fatContent":"22.79","saturatedFatContent":"8.47","carbohydrateContent":"5.36","fiberContent":"1.82","sugarContent":"2.13","proteinContent":"35.49","sodiumContent":"312.02","cholesterolContent":"112.87","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="21" data-ccmcardnum="3"><div class="ccm-wrapper" id="recipe" style="background-color: rgb(233, 221, 213); border: 0px rgb(135, 78, 76);"><h3 class="ccm-name" style="color: rgb(103, 60, 58); border-bottom-color: rgb(135, 78, 76);">Big Batch Chili</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><a href="https://www.recipesgenerator.com/p/print.html?em=gsvhnrgsxlfmgib^^tnzro.xln&amp;cardid=21&amp;cardnum=3" target="_blank" class="ccm-printbutton" id="ccm-printbutton" onclick="this.href = this.href + &quot;&amp;url=&quot; + location.href;ccmpr(this);" style="color: rgb(255, 252, 250); background: rgb(135, 78, 76);">Print</a><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img src="https://i.imgur.com/PdjfSsR.jpg" draggable="false" alt="Big Batch Chili" title="Big Batch Chili"></div><div class="ccm-info" style="color: rgb(103, 60, 58); border-color: rgb(103, 60, 58);"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>72</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Jenn Smith</span></span></div></div><div class="ccm-summary">A super easy chili recipe you make in batches, freeze and have ready for dinner anytime!</div><div class="ccm-section-ingredients ingredients ccm-as-checkboxes"><h3 class="ccm-head" style="color: rgb(103, 60, 58);">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Chili</div><ul class="ccm-section-items"><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>(2) 64 oz jars V8</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>(4) 15oz cans beans</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>8 oz of chili powder</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>28 oz can diced tomatoes </span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>28 oz of broth (chicken or beef)</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>1 Tablespoon garlic</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>1 Tablespoon onion powder</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>5 lbs cooked and drained 80/20 ground beef</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Salt &amp; pepper to taste</span></label></li></ul></div><div class="ccm-section"><div class="ccm-section-title">Toppings (All optional)</div><ul class="ccm-section-items"><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Shredded cheese</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Corn chips/oyster crackers</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Diced onions</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Sour cream</span></label></li></ul></div><div class="ccm-section"><div class="ccm-section-title">Utensils needed</div><ul class="ccm-section-items"><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>A Large Roaster (I have a Nesco 18 Qt Roaster, but any 18QT roaster will do)</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>A large pan (12" or larger)</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Cooking Spoon/spatula (to break up meat, and stir in ingredients)</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Ladle (For serving)</span></label></li></ul></div></div><div class="ccm-section-instructions instructions ccm-as-checkboxes"><h3 class="ccm-head" style="color: rgb(103, 60, 58);">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Set your Roaster to&nbsp;Roast&nbsp;setting (about 350) let this heat up while you go on to cooking the meat.</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Set your burner to medium-high heat and let it warm. I do not add any oil because, as I cook the beef, the natural fat comes out and release the meat. However, if you choose to use venison (Which is a much leaner meat, you should add a little "fat". I like to use about a tablespoon of bacon fat with my venison, but olive oil is fin as well).</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>stir the meat occasionally until cooked and browned completely.</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>While your meat is cooking, dump everything else into the now hot roaster. Start with the vegetable juice. Then add the beans. Next add the chili, garlic and onion powder.&nbsp;</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Stir until combined, then add your tomatoes and broth. Stir again.</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Add the ground beef, and stir until completely mixed together. Now, taste, salt and pepper, taste again and add more of anything you think you need.</span></label></li><li style="color: rgb(103, 60, 58);"><label><input class="ccm-chkbox" type="checkbox"><span>Now let it sit until hot and bubbly. Then turn down to 200 and serve. Top with any or all of the toppings suggested (or whatever other favs you like).</span></label></li></ol></div></div><div><h3 class="ccm-head" style="color: rgb(103, 60, 58);">Notes:</h3><div class="ccm-notes" style="white-space: pre-line;"><p>When you're done eating (or done cooking it if your a batch dinner planner), turn off the roaster and let the chili get to room temp. Grab some freezer bags (I find a quart size freezer bag filled is good for about 4-6 servings, and a gallon size is good for about 10-12 - of course, all of this is dependent on your bowl size).</p></div></div><div class="ccm-nutrition-info" style="color: rgb(103, 60, 58);"><div><p>Calories</p>374.40</div><div><p>Fat (grams)</p>22.79</div><div><p>Sat. Fat (grams)</p>8.47</div><div><p>Carbs (grams)</p>5.36</div><div><p>Fiber (grams)</p>1.82</div><div><p>Net carbs</p>3.54</div><div><p>Sugar (grams)</p>2.13</div><div><p>Protein (grams)</p>35.49</div><div><p>Sodium (milligrams)</p>312.02</div><div><p>Cholesterol (grams)</p>112.87</div></div><div class="ccm-nut-notes" style="background: rgb(247, 234, 218); color: rgb(103, 60, 58);">serving size is for an 18 oz bowl.</div><div class="ccm-similar-posts ccm-hide-on-print"><h3 class="ccm-head" style="color: rgb(103, 60, 58);">Similar Recipes</h3><div class="ccm-similar-posts-wrapper"><a class="ccm-similar-post" href="https://www.thesmithcountry.com/post/jenn-s-sloppy-joe-recipe" target="_blank"><img class="ccm-similar-post-image" src="https://static.wixstatic.com/media/57e51f_9b59082b23a6439ba143c048b6b48da6~mv2.png"><h3 class="ccm-similar-post-name">From Scratch Sloppy Joe Recipe</h3></a><a class="ccm-similar-post" href="https://www.thesmithcountry.com/post/meatballs-in-morel-cream-sauce" target="_blank"><img class="ccm-similar-post-image" src="https://i.imgur.com/gZxT3RU.png"><h3 class="ccm-similar-post-name">Meatballs in Morel Cream Sauce</h3></a><a class="ccm-similar-post" href="https://www.thesmithcountry.com/post/chicken-spinach-and-gnocchi-soup" target="_blank"><img class="ccm-similar-post-image" src="https://static.wixstatic.com/media/57e51f_035fba7388bb428aad6314b2db965262~mv2.png"><h3 class="ccm-similar-post-name">Chicken, Spinach and Gnocchi Soup</h3></a></div></div><div class="ccm-posturl"><a href="https://www.thesmithcountry.com/post/big-batch-chili">https://www.thesmithcountry.com/post/big-batch-chili</a></div><div class="ccm-copyright">The Smith Country, LLC 2020</div><div class="ccm-keywords ccm-hide-on-print">batch dinner planning, chili, chili recipe, ground beef recipe, venison recipe, big batch dinner</div><div class="ccm-categories ccm-hide-on-print">dinner</div><div class="ccm-cuisine ccm-hide-on-print">American</div><div class="ccm-instagram-credit ccm-hide-on-print" style="background: rgb(226, 176, 145); 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Who doesn't love a good bowl of chili? People love chili so much it is sometimes a food of contention... 🙈


My Texas parents constantly tell me chili (which is the state food by the way) does NOT have beans in it.


I have friends around here that put noodles in it. That's not my favorite way, but hey! Each there own, am I right?




This chili recipe is the Smith Family Favorite. We make it in LARGE batches and freeze them into smaller batches. It'll last us a couple of months before I need to make it again.




Ready to get started?



Ingredients

  • (2) 64 oz jars/cans of tomato/vegetable juice (I actually use V8)

  • (4) 15oz cans beans

  • 8 oz of chili powder

  • 28 oz can diced tomatoes

  • 28 oz of broth (chicken or beef)

  • 1 Tablespoon garlic

  • 1 Tablespoon onion powder

  • 5 lbs cooked and drained 80/20 ground beef

  • Salt & pepper to taste



Toppings (All optional)

  • Shredded cheese

  • Corn chips/oyster crackers

  • Diced onions

  • Sour cream



Cooking Items You will need

  • A Large Roaster (I have a Nesco 18 Qt Roaster, but any 18QT roaster will do)

  • A large pan (12" or larger)

  • Cooking Spoon/spatula (to break up meat, and stir in ingredients) I personally prefer a bamboo flat spatula, but seriously any spoon you usually use to break up is fine (Just make sure it won't scratch up your roaster).

  • Ladle (For serving)



Directions

Set your Roaster to Roast setting (about 350) let this heat up while you go on to cooking the meat.



Set your burner to medium-high heat and let it warm. I do not add any oil because, as I cook the beef, the natural fat comes out and release the meat. However, if you choose to use venison (Which is a much leaner meat, you should add a little "fat". I like to use about a tablespoon of bacon fat with my venison, but olive oil is fin as well).



While your meat is cooking, dump everything else into the now hot roaster. Start with the vegetable juice. Then add the beans. Next add the chili, garlic and onion powder. STOP! Grab your spoon, stir until combined. Oh! Check your meat! Stir it around and make sure it's browning (not burning) evenly. OK, now add your tomatoes and broth. Stir again.

Is that meat done yet? Yes? sweet! Add it. Stir until completely mixed together. Now, taste, salt and pepper, taste again and add more of anything you think you need.

Now let it sit until hot and bubbly. Then turn down to 200 and serve. Top with any or all of the toppings suggested (or whatever other favs you like).



Check out how I top mine.

You could also make Chili Cheese dogs or Chili cheese fires with the chili!


Make sure you tag me @thesmithcountry in your chili posts! I can't wait to see how you enjoy your chili!



Ready to store your chili for future meals?


When you're done eating (or done cooking it if you're batch dinner planning), turn off the roaster and let the chili get to room temp. Grab some freezer bags (I find a quart size freezer bag filled is good for about 4-6 servings, and a gallon size is good for about 10-12 - of course, all of this is dependent on your bowl size).








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