November 10, 2012

Big Batch Chili

We are going to keep it super sweet and simple today. Saying that I have a million things to do would be the understatement of the century, big time. So here it goes.

I have an awesome chili recipe for you today and a recipe for the best cornbread I have ever eaten. The chili recipe makes a freaking ginormous batch. We froze three quart size bags, had enough to eat two very-full-bowls each (that's four bowls total), and had enough leftover to make these chili cheese dogs.

In short, this recipe title is not lying. It is a huge huge huge batch of chili. It is easy to make ahead of time because 95% of the work is done by your crock pot. It also freezes well, a double make ahead bonus.
Big Batch Chili

You'll need a big crock pot. Mine was almost overflowing. P.S. the cornbread recipe is the best I have ever eaten. Wait, did I already say that? Yes, yes I did, and I meant it. It is super moist but still crumbly; it's sweet, but pairs perfectly with a savory bowl of chili.
Big Batch Chili
The holidays are right around the corner, and you'll be needing a huge batch of something yummy to feed all of your friends and relatives who are coming to town. This is all of that, plus you can make it ahead of time. Thank me later, please.

Big Batch Chili

  • 4 lbs ground chuck or ground turkey
  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 3 (15 ounce) cans diced tomatoes, undrained
  • 4 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1/4 cup chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground red pepper (cayenne pepper)
  • 1 bay leaf
  • 2 (16 ounce) cans dark or light red kidney beans (I prefer dark), drained and rinsed
Cooking Directions
  1. In a large skillet over medium-high heat, work in batches to brown the ground chuck or ground turkey. Crumble, drain and place in a 6 quart or larger slow cooker.
  2. Stir in remaining ingredients
  3. Cover and cook on High for 5 to 6 hours or on Low 7 to 8 hours. Remove and discard bay leaf. Serve with desired toppings and some cornbread. Some great ideas for toppings include: sour cream, shredded Cheddar cheese, chopped green onions, sliced ripe black olives, red onions, diced tomatoes, etc.
Recipe by Pass the Sushi
5 out of 5 stars

Sweet Corn Bread

  • 4 eggs, whites and yolks separated
  • 1 cup milk
  • 1 teaspoon vanilla
  • 3/4 cup butter, melted and cooled to room temperature
  • 1 cup yellow cornmeal
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
Cooking Directions
  1. Preheat oven to 350 degrees. Grease and flour either an 8x8" pan or a 5x9" loaf pan.
  2. In a medium-size mixing bowl, combine egg yolks, milk, vanilla, and cooled melted butter and stir.
  3. Mix in cornmeal, flour, sugar, baking powder, and salt, stirring just to incorporate - but do not over mix.
  4. In a separate bowl, beat egg whites until stiff peaks form. Carefully fold them into the batter.
  5. Pour into prepared pan and bake for 40-45 minutes (8x8 pan) or 35-40 minutes (loaf pan). It is done when a toothpick inserted in the center or bread comes out clean.
5 out of 5 stars

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1 comment:

  1. Thanks for posting this recipe! I found it on pinterest & made it for 25 people today... Doubled the recipe & used a roaster oven. It turned out perfect! And everyone LOVED it! ...I am not very experienced in the kitchen so it was fun to have something I made turn out well & work out perfectly! AND great flavor! :)


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