Big-Batch Chili

Ingredients

• 1  bay leaves 
• 43.5 ounce tomatoes diced undrained canned
• 32 ounce tomato sauce canned
• 0.3 cup chili powder 
• 15 servings cheddar cheese shredded sour ripe sliced chopped
• 2  garlic clove minced
• 1  bell pepper green chopped
• 4 pounds ground beef 
• 0.5 teaspoon ground pepper red
• 2 medium onion chopped
• 0.5 teaspoon paprika 
• 1 teaspoon pepper 
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 6 ounce canned tomatoes canned

Equipment

• frying pan
• plastic wrap
• baking pan
• microwave
• dutch oven
• slow cooker

Directions

1. 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. Place meat in a 6-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.
3. Remove and discard bay leaf.
4. Serve with desired toppings.
5. Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven.
6. Drain beef and return to Dutch oven.
7. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours.
8. Remove and discard bay leaf.
9. Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave.
10. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes.