"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chili--Big batch Recipe

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This recipe for Chili--Big batch, by , is from The Bambrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jim Bambrey

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

 

 

 

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