Cook up a massive, comforting batch of beef and 15-bean chili. This slow-simmered recipe yields 24 servings, perfect for freezing or feeding a crowd.
- Multi-bean starch release creates a naturally thick, velvety gravy without flour or cornstarch.
- Retaining the rendered beef fat preserves and amplifies oil-soluble spice compounds.
- A gentle four-hour simmer allows the collagen in the beef to break down while the beans reach perfect tenderness.
I remember standing over my grandmother's massive, chipped blue enamel stockpot on a freezing Tuesday in November, my wrists aching from stirring thirty pounds of stew with a wooden spoon that had seen better decades.
This is that pot.
Using a multi-bean blend like Hurst’s 15 Bean Soup mix isn't just a shortcut; it's a structural masterstroke for slow-simmered stews. As the diverse varieties of legumes cook, they release starches at different rates, leading to natural starch gelatinization that thickens the broth into a velvety gravy without needing a flour slurry. It yields a gorgeous, variegated texture where some beans melt completely into the background while others retain a satisfying, toothsome bite.
We do not drain the beef fat here, which might make some lean-meat purists flinch. That rendered fat carries the oil-soluble flavor compounds from our spices directly to your tongue.
When browning three pounds of ground beef, your average lightweight skillet will crowd and steam the meat instead of searing it. I always reach for a heavy 12-inch Lodge cast-iron skillet to maximize the Maillard reaction, scraping the browned bits directly into the pot with a sturdy metal spatula.
Patience is the secret ingredient.
While this giant batch is simmering, you have plenty of time to whip up a side of sweet and buttery cornbread. If you want a quicker, bean-free alternative for hot dogs later, our classic hot dog chili is hands down the best choice.
BIG BATCH Beef & 15-Bean Chili
Ingredients
- 1 20-oz. bag Hurst’s 15 Bean Soup dried bean mix (seasoning packet set aside)
- 6 cups water
- 3 pounds ground beef
- 2 large onions, diced
- 3 14-oz. cans petite diced tomatoes, undrained
- 1 16-oz. can tomato sauce
- 2 packets chili seasoning mix
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 2 teaspoons oregano
- 2 teaspoons chili powder
- 2 teaspoons black pepper
Directions
- Empty the 20-ounce bag of dried beans into a massive Dutch oven or stockpot, making sure to fish out and set aside the enclosed seasoning packet. Pour in 6 cups of water, bring the mixture to a rolling boil over high heat, then immediately drop the heat to medium-low, cover tightly, and let it simmer for 2 hours.
- While the beans soften, heat a heavy skillet over medium-high heat and brown the 3 pounds of ground beef alongside the 2 diced large onions until the meat is fully cooked through. Pour the entire skillet's contents—meat, onions, and all of the rich pan drippings—directly into the simmering pot of beans without draining.
- Tear open the reserved bean seasoning packet and dump it into the pot along with the 3 cans of undrained petite diced tomatoes, 16-ounce can of tomato sauce, 2 packets of chili seasoning, 1 tablespoon garlic powder, 1 tablespoon cumin, 2 teaspoons salt, 2 teaspoons oregano, 2 teaspoons chili powder, and 2 teaspoons black pepper. Stir thoroughly to combine, cover, and continue simmering on medium-low for another 2 hours, or until the largest beans are perfectly tender to the bite.
Notes
Keep these essential tips in mind to ensure your massive pot of chili turns out absolutely perfect:
- We recommend Diamond Crystal Kosher Salt for this recipe. If you are using Morton's kosher salt or standard table salt, cut the measurement in half (use 1 teaspoon instead of 2) to avoid over-salting this massive pot.
- Do not add the tomatoes or salt during the first two hours of cooking the beans. The acid in the tomatoes and the calcium in hard water can bind to the cell walls of the beans, preventing them from softening properly.
- Keep your heat low and stir the pot every 20 minutes during the final two hours. As the starches gelatinize and thicken the liquid, the heavy sediment will settle to the bottom of your pot and can easily scorch if left undisturbed.
- This chili tastes significantly better after 24 hours in the fridge. The flavors meld, the starches settle, and the spices mellow into a cohesive, deep warmth.
- If you prefer to skip the long simmer, you can soak the beans overnight in cold water, drain them, and reduce the first cooking step to 1 hour before adding the beef and seasonings.
Serving Suggestions
To balance the rich, slow-cooked depth of this chili, pair it with toppings and sides that offer contrasting textures and temperatures:
- A generous scoop of sour cream to cut through the deep, earthy spices with cool acidity.
- A handful of crushed corn chips to introduce a loud, salty crunch against the velvety beans.
- Finely minced raw white onion for a sharp, pungent bite that cuts through the rich beef fat.
- A side of warm, sweet Spiffy Jiffy Cornbread to balance the smoky heat of the chili.
- Freshly sliced pickled jalapeños to add a bright, vinegary kick that wakes up the slow-cooked flavors.
Storage and Reheating
Let the chili cool completely before transferring it to airtight containers. Because of the sheer thermal mass of this giant batch, dividing it into smaller, shallow containers will help it cool down rapidly in the fridge, preventing any bacterial growth.
In the refrigerator, this chili will keep beautifully for up to 5 days. You will notice that after 24 hours, the liquid will solidify slightly into a rich gel; this is completely normal and is a sign of a gelatin-rich, slow-cooked broth.
For long-term storage, this is an absolute freezer champion. Ladle the cooled chili into heavy-duty freezer bags, press them flat to squeeze out any excess air, and freeze them flat for up to 6 months. They thaw quickly and reheat beautifully on the stovetop.
When reheating, add a splash of water or beef broth to the pot. The beans will have absorbed a lot of the liquid during storage, so a little extra moisture helps restore that perfect, saucy consistency as it heats over medium-low.
Ingredient Substitutes
If you need to adapt this recipe based on what is in your pantry, try these reliable swaps:
- Hurst’s 15 Bean Soup Mix → Dried Pinto or Black Beans: Use 20 ounces of a single dried bean variety. Note that you will lose the varied texture of the multi-bean blend, so increase the cumin by 1 teaspoon to compensate for the missing seasoning packet.
- Ground Beef → Ground Turkey or Chicken: Swap at a 1:1 ratio. Since poultry is much leaner, add 2 tablespoons of neutral oil to the skillet when browning to replace the missing fat richness.
- Petite Diced Tomatoes → Whole Peeled Tomatoes: Use three 14-ounce cans of whole tomatoes, crushing them by hand into the pot to create a more rustic, chunky texture.
- Chili Seasoning Packets → Homemade Chili Spice Blend: Substitute with 4 tablespoons chili powder, 2 tablespoons cumin, 1 tablespoon oregano, and 1 teaspoon cayenne pepper mixed together.
- Tomato Sauce → Tomato Paste + Water: Whisk 3 tablespoons of tomato paste into 14 ounces of water to mimic the consistency and acidity of canned tomato sauce.
There is something deeply satisfying about watching a massive pot of chili bubble away on a cold afternoon. It fills the entire house with a rich, smoky aroma that practically begs people to gather around the stove. Scoop up a big bowl, pile on the toppings, and enjoy the comfort of a truly great slow-cooked meal.
