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Chili: Big Batch Chili - 18

Source of Recipe

Southern Living Magazine, Submitted to our forum by Mark


List of Ingredients


4 Pounds ground chuck
2 Medium onions, chopped
1 Green pepper, chopped
2 Garlic cloves, minced
3 (14 1/2-ounce) Cans diced tomatoes, undrained
4 (8-ounce) Cans tomato sauce
1 (6-ounce) Can tomato paste
1/4 Cup chili powder
1 Tablespoon sugar
1 Teaspoon salt
1 Teaspoon pepper
1/2 Teaspoon paprika
1/2 Teaspoon 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



Recipe

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. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. 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 plastic 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 3 1/2 minutes.

Makes 15 to 18 cups