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
- 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.
- Stir in onions and the next 14 ingredients. Mix well.
- Cover and cook on HIGH 5 hours or on LOW 7 hours. Remove and discard bay leaf. Serve with desired toppings.