Friday, January 5, 2007


This is a big hit with my boys. It makes a huge batch and is better the second day.

4 lbs. ground beef
2 medium onions, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 14-oz. cans diced tomatoes, undrained
1 32-oz. can crushed tomatoes
1 6-oz. can tomato paste
1 can Rotel diced tomatoes with chilies
1/4 cup chili powder
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1 bay leaf
2 16-oz. cans kidney beans, rinsed and drained
Toppings: sour cream, shredded Cheddar cheese, chopped onions

Special equipment: 6-quart slow cooker
  1. Using a large skillet, cook ground beef, in batches, over medium-high heat until it is no longer pink. Stir the meat well so that it crumbles. Drain each batch of meat and place it in the crockpot.
  2. Stir in onions and the next 14 ingredients. Mix well.
  3. Cover and cook on HIGH 5 hours or on LOW 7 hours. Remove and discard bay leaf. Serve with desired toppings.
Makes 15-18 cups.


Rambling Mom said...

With a meal that size, I can make a batch and freeze some for next week. (If I plan it then it's called "planned overs" and not "leftovers").

Robin said...

Yummy! I was just thinking the other day that chili would be a good thing to have this week.