Big Batch of Chilli

I've been using this chilli recipe for a long time. Don't remember where I found it, but it always gets compliments. If you like it spicier, add more chopped chiles, substitute jalapenos for the bell peppers, or add some chipotles and Adobo sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1) Brown the meat in batches, over medium-high heat about 5 minutes. While browning, sprinkle each batch with salt &pepper. Place meat in a 6 qt slow cooker.

Step 2

2) Stir the onions, bell pepper, garlic, and chopped chile's into the hot grease and stir till the onions are browned or translucent. Add the seasonings, tomato sauce, and tomato paste to the mix.

Step 3

3) Empty the cans of tomatoes and beans into the crock pot with the meat. Pour the onion mixture over top and stir well. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.

Step 4

Cooktop preparation: Brown the meat, onions,garlic, and chiles in a large Dutch oven. Drain excess fat. Add remaining ingredients. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.

Step 5

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. 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.