Big-Batch Chili

 

Yield:

Makes 15 to 18 cups

 

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

Preparation

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.