BIG BATCH KICKIN’ CHILI

BIG BATCH KICKIN’ CHILI


4 lbs. ground beef
2 cloves garlic, minced
2 (14.5-oz. (cans diced tomatoes with green bell pepper and onion, undrained
1 (10-oz.) can chili-style diced tomatoes with green chilies, undrained
2 (15-oz.) cans tomato sauce for chili
1 tsp. sugar
1 (1.25-oz.) package chili seasoning
½ tsp. ground red pepper
2(16-oz.) cans light red kidney beans. Rinsed and drained


In a large skillet, cook beef and garlic in batches over medium-high heat for 5 minutes, stirring until beef crumbles and is no longer pink; drain.

Place mixture in a 6 to 6-1/2-quart slow cooker; stir in remaining ingredients.

Cover and cook on high setting for 5 to 6 hours or on low setting for 10 hours. Serve chili with desired toppings like sour cream, shredded sharp cheese, sliced scallions or sliced ripe olives.

Note

This chili freezes well for up to a month, just divide leftover chili equally into gallon sized resealable plastic freezer bags; seal each bag then lay flat to freeze.

Yield: 10 servings.