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Big-Batch Chili

Source of Recipe


Southern Living magazine



List of Ingredients



• 4 pounds ground beef
  
• 2 medium onions, chopped
  
• 1 green pepper, chopped
  
• 2 cloves garlic, minced
  
• 3 (14½-ounce) cans diced tomatoes, undrained
  
• 4 (8-ounce) cans tomato sauce
  
• 1 (6-ounce) can tomato paste
  
• ¼ cup chili powder
  
• 1 Tbsp sugar
  
• 1 tsp each: salt and pepper
  
• ½ tsp paprika
  
• ½ tsp ground red pepper
  
• 1 bay leaf
  
• 2 (16-ounce) cans light red kidney beans, rinsed and drained (optional)
  
• Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced ripe black olives
  






Instructions



1. Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain.
   
   
2. Place meat in a 6-quart slow cooker; stir in onions and next 12 ingredients (beans are optional). Cook, covered, at High 5 to 6 hours or at Low 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
   
   Makes 15 to 18 cups.
   
   
   COOKTOP PREPARATION:
   Cook ground chuck, in batches, in a large Dutch oven. Drain beef; return to Dutch oven. Add onions and next 12 ingredients. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
   
   TO FREEZE:
   Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month.
   Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes, or until bubbly, stirring after 3½ minutes.