Big-Batch Chili Recipe

Name: Big-Batch Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 pounds ground chuck, 2 medium onions, chopped, 1 green pepper, chopped, 2 garlic cloves, minced, and more.

Yes, Big-Batch Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big-Batch Chili

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