Crowd-Pleasing Chili: Mammoth Meals Made Easy

Connor Forbes
Connor Forbes
3 Min Read

Crowd-Pleasing Chili

By Joanna Barajas

The other day my client requested a chili recipe. She wanted to pack it up and take it to Mammoth. So, I made this really tasty chili with a side of cornbread. They loved it. So, I’m sharing it with you. It’s a great meal prep recipe and it can feed a crowd easily. Just pack it in your cooler for your next trip. 

This is my simple recipe. I like to add a little molasses to it for a slight sweetness, but you can leave it out and it will be just as good. 

I didn’t grow up making chili so I’m learning the ratios of spices that I like. This one is not too spicy. So, if you want to add heat, chop up a jalapeno or add a little cayenne pepper to the mix.

Oh yea, and don’t forget the cornbread!

Classic Chili


  • 1 tablespoon olive oil
  • 1 medium yellow onion -diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1.5 pounds 90% lean ground beef
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • ¼ teaspoon cinnamon (optional)
  • 1 1/2 teaspoons salt
  • 2 cups beef broth
  • 1 (24 oz.) can crushed tomatoes (San Marzano)
  • 1 (16 oz.) can red kidney beans, drained and rinsed
  • 1 Tbsp. molasses (optional)

For serving: 

Cilantro, lime wedges, sour cream, cheese, scallions


  1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion, red bell pepper and onion. Cook for 5 minutes, stirring occasionally.
  2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
  3. Add the spices, salt, pepper, and stir until well combined.
  4. Add the broth, diced tomatoes (with their juice), drained beans, and molasses (if using). Stir well.
  5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

I hope you try this new recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.

Chef Joanna is a graduate of Le Cordon Bleu in Paris and is a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at

Crowd-Pleasing Chili

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