Food and Recipes Recipes Best Slow-Cooker Chili Be the first to rate & review! There's almost nothing more comforting during cool weather than a warm bowl of chili. If you'll be entertaining a large crowd during the fall or winter months, this slow-cooker chili recipe belongs on your party menu. The big batch recipe makes 15 to 18 cups, so you won't have to worry about running out of food. After you brown the meat, you can just throw all of the ingredients for this hearty chili into your slow cooker. You'll then have plenty of time to prepare for your guest while it cooks. We recommend offering your guests sour cream, shredded Cheddar cheese, chopped green onions, and sliced ripe black olives to top their chili. By Southern Living Editors Published on January 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lee Harrelson Yield: 15 to 18 cups Ingredients 4 pounds ground chuck 2 medium onions, chopped 1 green 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) Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced ripe black olives Directions Cook ground chuck, 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. Cooktop preparation: Cook ground chuck, 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. 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. Rate it Print