Ingredients
2 teaspoons canola oil1 large green pepper, chopped1 large onion, chopped2 garlic cloves, minced3 pounds lean ground beef (90% lean)2 cans (14-1/2 ounces each) stewed tomatoes, undrained2 cans (8 ounces each) tomato sauce2 cans (4 ounces each) chopped green chiles1/2 cup minced fresh parsley2 tablespoons chili powder1-1/4 teaspoons salt1 teaspoon paprika1/2 teaspoon pepperHot cooked rice or pastaOptional toppings: Shredded cheddar cheese, sour cream and sliced green onions
Preparation
In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir until tender, 3-4 minutes. Transfer to a 6-qt. slow cooker.
In same skillet, add beef, half at a time; cook over medium-high heat until no longer pink, 6-8 minutes, breaking into crumbles. Using a slotted spoon, transfer to slow cooker.
Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend.
Reserve 5 cups chili for Double-Duty Layered Enchilada Casserole. Serve remaining chili with rice and toppings as desired.
