Chili for a Crowd

By kjs1010

Ingredients

• 2 1/2 # ground chuck
• 2 cups chopped onions
• 2 cloves garlic, pressed
• 3 Tbs chili powder
• 1 1/2 tsp dried oregano leaves
• 1 tsp dried basil leaves
• 1/4 tsp crushed red pepper
• 1 tsp ground cumin
• 1 Tbs sugar
• 2 tsp salt
• 2 cans (1#size) tomatoes, undrained
• 2 cans (8 oz size) tomato sauce
• 1 can (6 oz) tomato paste
• 3 cans (1# size) kidney beans, drained and rinsed
• 4 cups fluffy cooked rice
• 1 cup finely chopped onion
• cheddar cheese
• Black olives, sliced

Details

Servings 16

Preparation

Step 1

In 6-qt dutch oven, over medium heat, saute ground beef, stirring occasionally, until red color disappears. Keep ground beef in small chunks. Pour off fat.

Add chopped onion, garlic, chili powder, oregano, basil, crushed red pepper, and cumin to dutch oven, and mix well. Cook, stirring, until onion is tender, about 5 minutes.

Stir in sugar, salt, tomatoes, tomato sauce and tomato paste; mix well. Bring to boiling, breaking up tomatoes with fork. Simmer slowly, covered and stirring occasionally, until thickened and flavors are blended, about 40 minutes.

Add kidney beans, simmer, covered for 10 minutes.

Serve over rice and top with onions, cheese, olives.