Nothing else satisfies a hungry crowd like this hearty and warming comfort food.
(In fact, it’s even better a day or two after it’s made.)
We’ve made the process of big-batch cooking even simpler with this slow cooker method.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
You could also use ground sirloin.
Slow-Cooker Chili Tips
Slow cookers vary greatly in size, anywhere from 1.5 to 10 quarts.
If you don’t have oneor would rather go the stovetop routecheck out the full recipe for alternate directions.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Keep the lid on when no one is serving chili so the food stays warm.
Chili Toppings
Now for the fun part!
Instead, transfer the chili to food storage containers as soon as it’s cool enough to handle.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Then, let it cool completely before covering and moving to the refrigerator.
Instead, simmer the batch on the stovetop until heated through.
For individual portions, just reheat the chili in a microwave until warmed through.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Can You Freeze Chili?
), and divide them into reusable freezer containers or bags.
The leftovers keep for up to three months, and will taste just as delicious when reheated.
To Freeze:Let chili stand 30 minutes.
Stack bags of chili in freezer.
Freeze up to 1 month.
Thaw frozen chili overnight in refrigerator or defrost in microwave.
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.
cans diced tomatoes, undrained
4(8-oz.)
cans tomato sauce
1(6-oz.)
can tomato paste
1/4cup chili powder
1Tbsp.sugar
1tsp.salt
1tsp.pepper
1/2tsp.paprika
1/2tsp.ground red pepper
1bay leaf
2(16-oz.)
Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours.
Remove and discard bay leaf.
Serve with desired toppings.
How To Make on Stove
Cook ground chuck, in batches, in a large Dutch oven.
Drain beef and return to Dutch oven.
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.
Remove and discard bay leaf.
This recipe originally appeared in our November 2004 magazine.
