Chili For A Crowd

This chili recipe makes 15 to 18 cups, so there's plenty to go around for any gathering. It also comes together in a slow cooker, so you can just cook the meat, stir all of the ingredients together, and let it cook on high for 5 to 6 hours or low for 6 to 8 hours while you tackle the rest of your to-do list.

Ingredients

• 4 lbs. ground chuck

• 2 medium onions, chopped

• 1 green pepper, chopped

• 2 garlic cloves, minced

• 3 (14 1/2-oz.) cans diced tomatoes, undrained

• 4 (8-oz.) cans tomato sauce

• 1 (6-oz.) can tomato paste

• 1/4 cup chili powder

• 1 Tbsp. sugar

• 1 tsp. salt

• 1 tsp. pepper

• 1/2 tsp. paprika

• 1/2 tsp. ground red pepper

• 1 bay leaf

• 2 (16-oz.) cans light red kidney beans, rinsed and drained (optional)

• Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced ripe black olives

Directions

Directions

1. Cook beef:

   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.

2. Add to slow cooker:

   Place meat in a 7- or 8-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.