Chili for a Crowd

 


Ingredients

Chili

  • 4
    lb lean (at least 80%) ground beef
  • 8
    medium onions, chopped (4 cups)
  • 4
    cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
  • 3
    cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved
  • 1
    can (15 oz) tomato sauce
  • 3
    tablespoons chili powder
  • 2
    tablespoons sugar
  • 1
    tablespoon salt

Bread Bowls, if desired

  • 16
    small round bread loaves
  • Olive or vegetable oil

Steps

1 In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.

2 Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.

3 Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.

4 Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

 

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