This time last year...
Taylor and I decided to celebrate Halloween by making chili and watching old Vincent Price thrillers. I'm a sucker for traditions, the holidays, and food, so obviously I looked up the recipe and we cooked and ate the most perfect chili I've ever had. We decided to make the "big batch" recipe so we could pack it for lunches and have leftovers during our busy work week.
If you're looking to lay low this Halloween, do yourself a favor and whip up this glorious fall meal. Crack open a beer, throw on comfortable clothes and pull up some cult-classic horror films. It's the ultimate treat-yo-self Halloween treat!
What you'll need...
4 lbs ground chuck
2 medium onions, chopped
1 green bell pepper, chopped
2 garlic clothes, minced
2 14-ounce cans diced tomatoes, untrained
4 8-ounce cans tomato sauce
1 6-ounce can tomato paste
1/4 cup chili powder
1tablespoon sugar
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
2 bay leafs
2 16 ounce cans red kidney beans, rinsed and drained
Additional toppings...
Sour cream
Shredded cheddar cheese
Cook...
The cooking process is insanely simple. In a large skillet over medium heat, work in batches to brown the chuck. Crumble, drain and place in a 6 quart or larger slow cooker.
Stir in the onion and kidney beans.
Cook and let the flavors marinate for 5-6 hours on High.
Enjoy!
Chris & Taylor
