My big-batch chili will spice things up and keep you warm on a crisp winter day. Serve with a side of cornbread, or spoon over pasta for a change of pace. —Amy Hutchinson, Iowa Falls, Iowa
Total TimePrep: 45 min. Cook: 25 min.
Makes18 servings (7 quarts)
- 4 pounds lean ground beef (90% lean)
- 2 medium onions, finely chopped
- 2 medium green peppers, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 4 cans (16 ounces each) chili beans, undrained
- 4 cans (15 ounces each) tomato sauce
- 4 cans (10 ounces each) diced tomatoes and green chilies
- 4 cups tomato juice
- 3 tablespoons chili powder
- Shredded Colby-Monterey Jack cheese, optional
- In a stockpot, cook and crumble beef with onions and peppers in batches over medium heat until beef is no longer pink and vegetables are tender, 15-20 minutes; drain. Return beef mixture to pot.
- Stir in beans, tomato sauce, tomatoes, tomato juice and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, 25-30 minutes. If desired, serve with cheese.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.