Tuesday, September 7, 2010

Chili with all the fixin's

This is a great beef chili recipe that makes a huge batch so you'll have a couple bags for the freezer. Of course you can serve it like you would any old chili but my favorite way is with some iceberg lettuce, kidney beans, shredded cheddar, chopped tomatoes, sour cream AND the best part - Fritos! It's like a retro taco salad! I also like a little steamed rice on the side - unfortunately I was out of avocados this day - that would have made it perfect! Adapted from Southern Living.

Big Batch of Chili makes about 17 cups

4 pounds quality ground beef
2 onions finely chopped
1 red pepper chopped
2 garlic cloves chopped
1 28 oz can diced tomatoes
1 32 oz can tomato sauce (I use my crush)
4 tablespoons tomato paste
1/4 cup chili powder (I use Rancho Gordo spicy!)
1 teaspoon each s&p
1 teaspoons smoked spanish paprika
1 dried mulato chili (a smoky chili pepper, not that hot, but adds a lot of flavor) you can skip if you can't find

Cook the beef in a large skillet (in batches) drain and put in a crock pot. Add onions, peppers and garlic to the pan and saute a few min, then add to the slow cooker along with all the rest. Stir and let cook 6-8 hours. If you want to just do it on the stove, cook on low in a big pot for about 4 hours. Add your favorite fixin's - but don't forget the Fritos - or if you want I guess tortilla chips would work too. Freeze in 2 -1 gallon ziplocs for later.

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