Big Batch Chili
Ingredients:
4 pounds ground chuck
2 medium onions, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 (14 ½ ounce) cans diced tomatoes, undrained
4 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¼ c chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon paprika
½ 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
Cooking:
Cook ground chuck in batch in large skillet over medium-high heat about 5 minutes, stirring until it crumbles and is no longer pink; drain
Place meat in a 6-quart slow cooker
Stir in onion, and next 12 ingredients and, if desired, beans.
Cover and cook on HIGH 5 to 6 hours or on LOW 7-8 hours
Remove and discard bay leaf
Serve with desired toppings.
Makes 15 to 18 cups.
| big_batch_chili.pdf |