Big Batch Chili

By bklynmommy

Ingredients

• 4 lbs ground chuck
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 3 (14 1/2 ounce) cans diced tomatoes, untrained
• 4 (8-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 1/4 cup chili powder
• 1 tbs sugar
• 1 teas salt
• 1 teas black pepper
• 1/2 teas paprika
• 1/2 teas ground red pepper
• 1 bay leaf
• 2 (16-ounce) cans light red kidney beans, rinsed and drained
• Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced ripe black olives

Preparation

Step 1

In a large skillet over medium-high heat, work in batches to brown the ground chuck. Crumble, drain and place in a 6 quart or larger slow cooker.

Stir in the onion through kidney beans.

Cover and cook on High for 5 to 6 hours or on Low 7 to 8 hours. Remove and discard bay leaf. Serve with desired toppings and some cornbread. Told ya it was simple. ;)

This chili isn’t lying. It makes a huge batch. Be prepared to have some friends over or make space in the freezer.