Big Batch Chili

I don't know what book I got this from.  I found it when researching how to feed my family frugally and efficiently.  I did batch cooking for a while.  It really is an effective way to feed a large family.

4 lbs. ground beef

2 medium onions, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

3 - 14 1/2 oz. cans diced tomatoes, undrained

4 - 8 oz. cans tomato sauce

1 - 6 oz. can tomato paste

1/4 c. chili powder

1 Tbsp. sugar

1 tsp. salt 

1 tsp. pepper

1/2 tsp. paprika

1/2 tsp. ground red pepper

1 bay leaf

2 - 16 oz. cans pinto beans, drained

Cook ground beef.  Place beef in slow cooker, stir in remaining ingredients, cover and cook on high 5-6 hours or on low 7-8 hours.  Remove and discard bay leaf.  Serve with desired toppings.  Makes 15-18 cups.

Freezing directions:

Cool chili.  Divide chili into 3 - 1 gallon freezer bags, seal and lay bag flat.  Freeze up to 1 month.  Thaw in fridge.