I have been making chili since college. It was one of the very first things I learned how to make. I did not grow up cooking, so when I got to college I had no idea how to feed myself anything other than pre-made, packaged foods.
To remedy that, I hired Jill Welch, a personal chef (aka the Kitchen Goddess and also a home birth midwife) and she gave me a few private cooking lessons.
I have changed her recipe over the years and it has morphed into what is below. I usually only make it once a year on Halloween. It makes a TON of food. I usually cook it fresh (as opposed to assembling and freezing like my other slow cooker freezer recipes) and then we eat of it for several days and then I freeze the leftovers in 2 cup portions. I love making it for Halloween, we usually always have some sort of party before and after trick or treating and it is a such an easy way to feed a lot of people for cheap.
P.S. I love these bowls and mat for when Penelope eats soup, or in this case chili, since it keeps the bowl in place via a suction cup type thing. She still makes a mess, because she wants to do everything herself, but this eliminates the possibility of the bowl being flung across the table and chili ending up on my curtains.
This makes a ton of chili. As you can see, it fills my 6 quart slow cooker up, which is great, because that means lots of chili to put in the deep freezer!
- 1 medium onion
- 1 green pepper
- 1 red pepper
- 3 large garlic cloves
- 2 lbs ground beef
- 4 cups of kidney beans
- 4 cups of pinto beans
- 2 cans crushed tomatoes
- 3 bay leaves
- chili powder
- Soak beans overnight
- Chop all veggies
- Add meat, then veggies on top, into slow cooker
- Cook on low for 8 hours
If you are interested in more slow cooker freezer recipes check out my cookbook From Your Freezer To Your Family, Slow Cooker Freezer Recipes For Every Season.