Big Batch Crock Pot Chili

We’re oh-so-close to the Oscars on Sunday, and with just three entries left in this year’s 12 Days of Oscar we’re at our second film in the series that is nominated for an Oscar this year.  Dallas Buyer’s Club has been nominated for six Oscars.  Taking place in 1985 Dallas, the film stars Matthew McConaughey as Ron Woodruf who is diagnosed with AIDS and told he has thirty days to live.  After driving to Mexico for AZT, he meets a doctor who prescribes him other drugs that have not yet been approved in the U.S.  With the help of Rayon (Jared Leto), an HIV positive transgender woman Ron forms the Dallas Buyer’s Club, bringing these drugs over the border and selling them to other patients.

There’s not much food actually in this movie, so instead I considered a Texas theme.  When I thought about Texas, I kept coming back to the idea of chili.  I know that Texas chili doesn’t have beans.  I know.  I like my chili with beans, and so the beans stay.  Since everything’s bigger in Texas I made a huge batch of chili, in the crockpot, with beans.  There is nothing simpler than throwing some ingredients into the crock pot and having about four meals’ worth of chili to store in the freezer.  Oh, and double points because I am over this cold weather and would rather be in Texas right now.

big batch crock pot chili

Crock Pot Big-Batch Chili

Ingredients:

  • 4 lbs. ground chuck
  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 3 (14.5 oz. each) cans diced tomatoes, undrained
  • 4 (8 oz. each) cans tomato sauce
  • 6 oz. can tomato paste
  • 1/4 C. chili powder
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. ground red pepper
  • 1 bay leaf
  • 2 (16 oz. each) cans light red kidney beans, rinsed and drained

Directions:

In a large skillet, brown the ground chuck over medium-high heat, working in batches.

Crumble, drain, and place the beef into a 6 quart or larger slow cooker.

Stir in the remaining ingredients.

Cover and cook on high for 5 to 6 hours or on low for 7 to 8 hours.

Remove and discard bay leaf before serving.

Source: Pass the Sushi, originally from Southern Living Slow-Cooker Cookbook

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