Hearty Homestead Chili: Our Family’s Large Batch Recipe
Hello, dear friends and fellow homesteaders! As the days grow shorter and the Alaskan winter sets in, there’s nothing more heartwarming than gathering around the table with family for a big bowl of slow cooker chili. Today, I’m excited to share our family’s beloved large batch chili recipe—a tried-and-true favorite that has warmed us through many frosty winters.
This chili is more than just a meal; it’s a tradition. It’s perfect for feeding a crowd, making it ideal for family gatherings, community potlucks, or simply stocking up for those busy winter days.
Ingredients:
- 3 lbs ground sausage (or a mix of sausage and moose, if you have it)
- 4 large onions, diced
- 30 cloves garlic, minced
- 4 bell peppers (red, green, yellow), diced
- 3 quarts or 96 oz diced tomatoes
- 3 quarts or 96 oz crushed tomato
- 4 lbs dry kidney beans
- 4 lbs dry pinto beans
- 1 cup chili powder
- 2 tbsp ground cumin
- ¼ cup smoked paprika
- ¼ cup parsley
- ¼ cup basil
- ⅛ cup turmeric
- ½ cup brown sugar
- ½ cup salt, divided
- ¼ cup black pepper
- 25 oz can Foster’s Logger Beer
- 2 lbs baby spinach
Instructions:
1. Soak the beans: Combine both types of beans into a 22 qt roasting pan. Cover with water and soak for 24 hours. Add ¼ cup salt and soak for another 24 hours.
2. Cook the beans: Increase the heat to 300 degrees and cook until the kidney bean skins are soft.
3. Remove the beans: Remove half of the cooked beans to get ready for the chili ingredients.
4. Add the first part of the ingredients to the Chili: the tomatoes, chili powder, cumin, smoked paprika, parsley, basil, turmeric, brown sugar, ¼ cup salt, and pepper. Stir well to distribute the spices evenly throughout the mixture. Then put in the onions, bell peppers, garlic and beer. Mix well and cook at 300 degrees for about 2 to 3 hours.
5. Next add the second part of the ingredients: After it cooks for a few hours put in your raw meat and baby spinach. Continue cooking on 300 degrees until the bell peppers are soft and the meat is done.
6. Adjust and Serve: Taste the chili and adjust the seasonings as needed. If you like a thinner consistency, add some water. Once you’re satisfied with the taste and texture, it’s ready to serve. Ladle the chili into bowls and top with your favorite garnishes. We love a generous dollop of sour cream, a handful of shredded cheese, and a sprinkle of green onions or fresh cilantro. And don’t forget a side of homemade cornbread or crusty bread to complete the meal.
Homestead Tips:
- Make Ahead and Freeze Dry: Freeze dry to add to your long-term storage. If you don’t have a freeze dryer, you can freeze it or can it.
- Spice it to Your Liking: Feel free to adjust the spice level. Sometimes, we add some cayenne or a few dashes of hot sauce for an extra kick.
- Versatile Ingredients: If you’re out of certain beans, feel free to substitute with what you have on hand. This recipe is flexible and forgiving.
Here in the Alaskan mountains, this chili is a family favorite that brings warmth and joy to our table. It’s more than just a recipe; it’s a way to connect with our roots, nourish our bodies, and create lasting memories. I hope this large batch chili brings as much comfort and happiness to your family as it does to ours.
Stay warm and happy cooking from our homestead to yours!
Hearty Homestead Chili
Course: MainCuisine: SouthernDifficulty: Medium44
servings8
hours255
kcalDiscover the ultimate comfort food with our Hearty Homestead Chili recipe. Perfect for feeding a crowd, this large batch chili combines sausage, beans, tomatoes, and a blend of spices to create a rich, warming dish that’s ideal for cold Alaskan winters.
Ingredients
3 lbs ground sausage (or a mix of sausage and moose, if you have it)
4 large onions, diced
30 cloves garlic, minced
4 bell peppers (red, green, yellow), diced
3 quarts or 96 oz diced tomatoes
3 quarts or 96 oz crushed tomato
4 lbs dry kidney beans
4 lbs dry pinto beans
1 cup chili powder
2 tbsp ground cumin
¼ cup smoked paprika
¼ cup parsley
¼ cup basil
⅛ cup turmeric
½ cup brown sugar
½ cup salt, divided
¼ cup black pepper
25 oz can Foster’s Logger Beer
2 lbs baby spinach
Directions
- Soak the beans: Combine both types of beans into a 22 qt roasting pan. Cover with water and soak for 24 hours. Add ¼ cup salt and soak for another 24 hours.
- Cook the beans: Increase the heat to 300 degrees and cook until the kidney bean skins are soft.
- Remove the beans: Remove half of the cooked beans to get ready for the chili ingredients.
- Add the first part of the ingredients to the Chili: Add the tomatoes, chili powder, cumin, smoked paprika, parsley, basil, turmeric, brown sugar, ¼ cup salt, and pepper. Stir well to distribute the spices evenly throughout the mixture. Then add the onions, bell peppers, garlic and beer. Mix well and cook at 300 degrees for about 2 to 3 hours.
- Add the second part of the ingredients: After it cooks for a few hours add in your raw meat and baby spinach. Continue cooking on 300 degrees until the bell peppers are soft and the meat is done.
- Adjust and Serve: Taste the chili and adjust the seasonings as needed. If you like a thinner consistency, add some water. Once you’re satisfied with the taste and texture, it’s ready to serve. Ladle the chili into bowls and top with your favorite garnishes. We love a generous dollop of sour cream, a handful of shredded cheese, and a sprinkle of green onions or fresh cilantro. And don’t forget a side of homemade cornbread or crusty bread to complete the meal.
Notes
- Make Ahead and Freeze Dry: Freeze dry to add to your long-term storage. If you don’t have a freeze dryer, you can freeze it or can it.
- Spice it to Your Liking: Feel free to adjust the spice level. Sometimes, we add some cayenne or a few dashes of hot sauce for an extra kick.
- Versatile Ingredients: If you’re out of certain beans, feel free to substitute with what you have on hand. This recipe is flexible and forgiving.
