Big Batch Kickin' Chili
- COOK TIME
- 6 Hr
- READY IN
- 6 Hr
There's no such thing as too much of a good thing, and this Big Batch Kickin' Chili is proof of that! There's enough of this chili to enjoy many times over, and believe us -- you'll want to!
What You'll Need:
4 pounds ground chuck
2 cloves garlic, minced
2 (14-1/2-ounce) cans diced tomatoes with green bell pepper and onion, undrained
1 (10-ounce) can chili-style diced tomatoes with green chilies, undrained
2 (15-ounce) cans tomato sauce for chili
1 tablespoon sugar
1 (1.25-ounce) package chili seasoning
teaspoon ground red pepper
2 (16-ounce) cans light red kidney beans, rinsed and drained
What To Do:
- In a large skillet, cook beef and garlic in batches over medium-high heat for 5 minutes, stirring until the 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 5 to 6 hours or on LOW setting 10 hours. Serve chili with desired toppings like sour cream, shredded sharp Cheddar cheese, sliced scallions, or sliced ripe olives.
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.
This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.
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