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Party Chili with cheese and sour cream on top in a white bowl
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5 from 2 votes

Party Chili

An easy chili recipe that can be increased to feed as many as needed. Leave the meat off for a delicious vegetarian chili. Assemble in the morning and allow the crock pot to slow cook all day long or cook on the stove top in minutes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: main
Cuisine: American
Keyword: what to serve with chili at a party, how to have a chili party
Servings: 6 servings
Calories: 350kcal
Author: Loaves and Dishes


  • 2 Tbs butter
  • 1 medium onion chopped
  • 1 lb ground beef
  • 3 cloves garlic minced
  • 1 15.5 oz can black beans drained
  • 1 15.5 oz can Red Beans drained
  • 1 15.5 oz can Chili Beans DO NOT DRAIN
  • 2 12 oz can Fire Roasted Diced Tomatoes DO NOT DRAIN
  • 1 packet taco seasoning use hot if you want hotter chili
  • 1 packet Ranch dressing mix
  • ¼ Cup Brown Sugar dark brown sugar is best
  • 1 tsp crushed Chipotle Peppers


  • In a skillet on medium heat, melt 2 tbs butter.
  • Add chopped onions to butter and cook until translucent.
  • Add the ground beef and brown. As meat comes to a brown color – add the minced garlic. When the meat is browned, pour off the grease.
  • In a large crock pot or stock pot , add the browned meat, onion and garlic mixture. Open the black beans, discard the extra liquid from the can and add the black beans to the pot. Open the red beans, discard the extra liquid from the can and then add the red beans to the pot. Open the chili beans and add directly to the pot. Open both cans of tomatoes and add directly to the pot. Stir well after each can.
  • Add the packets of taco seasoning and Ranch dressing mix. Add the brown sugar and crushed Chipotle Peppers and stir well.
  • If cooking on the stove top, heat on medium heat and serve when heated through (allow to simmer for several hours if you can, add water as needed). If cooking in a crock pot, pour the ingredients in the pot into the crock pot, place on high and heat for 3 hours (or low for 6-8 hours).


This chili ALWAYS tastes even better the next day so consider making it the day before you plan to serve it.  (No worries, it is good every time but is only improved with time). 
Easy!  Just leave out the ground beef!  Your vegetarian friends will be thrilled!
If you are planning a party, then you'll need to know how much to plan per person.  Always assume 1/2 - 1 Cup of this chili per person.  One batch makes 1 Cup per person. 
Chili is always a favorite and you are always free to change your recipe up.  I recommend considering the following when changing up the recipe:
  • Add green chilis
  • More cumin is flavorful
  • Consider creaminess with sour cream or heavy cream
  • Add cayenne for more spice
There are lots of options for sides dishes and toppings:
  • Sour Cream
  • Cheese
  • Corn Chips
  • Green onions
  • Chopped onions
  • Green chilis
  • Red Pepper flakes
  • chopped tomato
  • jalapeno slices
  • cilantro
Side dishes:


Yes!  This chili is an excellent choice for your freezer meals.  Once you have browned the beef and added the beans and seasonings, it is ready for the freezer.  Simply freeze in quart sized freezer bags. 
Once frozen, this chili is good for at least 6 months. 


This chili can be reheated from frozen as follows:  
  1. Put the chili into the crockpot, set on low and come back in 8 hours.
  2. Put the chili into a saucepan and add 1/2 cup of water, set the heat on medium and break the frozen chili up with a wooden spoon as it heats. 
  3. Place the  chili (still in its zip lock bag) in a bowl of warm water in the sink and allow to thaw then heat on the stove top in a sauce pan
  4. Heat the chili in the microwave until thawed and then heat per your choice of stove or microwave.


Calories: 350kcal