Big Batch Kickin' Chili

SERVES: 10

COOK TIME: 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
1/2 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.

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.

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JoeOnWingate 76601 08

Sep 23, 2012

Ii would like to see a more spicy (hot) recipe for a smaller slow cooker. We are a small family.

jmiolsick 9657016

Oct 11, 2012

Cut the recipe ingredients to half.

jmiolsick 9657016

Oct 11, 2012

Also as you can see it can be frozen up to a month.

bettytaylor 178074 9

Jan 18, 2013

Use only the tomatoes with the hot green chilis to make it hotter

cdwbellfounte

Sep 02, 2012

It is good. But if you like a more hot and spicy chili this isn't it. Maybe 2 packages of the chili seasoning would do it. And more ground red pepper. I also would add bell pepper and onion.