This is another recipe that gets me rave reviews at potluck events, and it’s ridiculously easy to make a huge batch of it. This makes it perfect for holiday parties, game days, or make-ahead freezer meals.
Unlike other recipes we feature on this blog, this one is actually low in fat and high in protein! But the most redeeming quality? My kids love this recipe and will actively request I make it for them. Leftovers actually disappear…
Ingredients:
· 4 pounds ground beef
· 1 medium onion, chopped
· 1 bell pepper, chopped
· 2 garlic cloves, minced
· 3 (14 1/2-ounce) cans diced tomatoes, undrained
· 4 (8-ounce) cans tomato sauce
· 1 (6-ounce) can tomato paste
· 1/4 cup chili powder
· 1 tablespoon sugar
· 1 teaspoon salt
· 1 teaspoon pepper
· 1/2 teaspoon paprika
· 1/2 teaspoon ground red pepper
· 1 bay leaf
· 2 (16-ounce) cans light red kidney beans, rinsed and drained (optional)
· Optional Toppings: sour cream or greek yogurt, shredded Cheddar cheese, chopped green onions, sliced ripe black olives, avocado, cilantro, hot sauce.
Crock Pot Directions:
Cook ground beef, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. 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. Remove and discard bay leaf. Serve with desired toppings.
Stovetop Directions:
Cook ground beef, 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.
To Freeze:
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.
To Reheat:
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.
Jenn’s Tweaks & Tips:
· I use only half of an onion and two green bell peppers, all chopped up fine in my food processor.
· Kids love this stuff, but only if I leave out the ground red pepper.
· For adults who like a little spice, I use up to 1 tsp of cayenne pepper.
· Serve with my Dead Man’s Cornbread!
· Serve over cooked rice
· I prefer the slow-cooker method of preparation, so I’m not chained to my stove for hours.
· Sneak in more veggies by adding grated carrots or shredded zucchini! The flavor won’t suffer a bit. I use my food processor to get this done, because I’m lazy.
· Substitute the ground beef with ground chicken or turkey, or your favorite cubed meat: beef, buffalo, venison, etc.
· Cook for only 4 hours if you want the vegetables to stay a little crisp
· Cook for up to 8 hours for best flavor and smoother texture
· Recipe can be halved if your crock pot is small or you don’t want to have to freeze a lot of it.
Nutrition
Assumes you are preparing the recipe with the exact ingredients and no swaps or additions.
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| calories 218 | |
| % Daily Value * | |
| Total Fat 10 g | 15 % |
| Saturated Fat 5 g | 23 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 1 g | |
| Cholesterol 70 mg | 23 % |
| Sodium 612 mg | 25 % |
| Potassium 374 mg | 11 % |
| Total Carbohydrate 8 g | 3 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 5 g | |
| Protein 25 g | 49 % |
| Vitamin A | 8 % |
| Vitamin C | 21 % |
| Calcium | 3 % |
| Iron | 17 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
I hope you’ll give this one a try, and let us know how it turned out. Please include photos!
Leave a comment, or email us at jenn@jfriedmanfast.com
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