Double-Duty Hearty Chili Without Beans

• 2 teaspoons canola oil
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 pounds lean ground beef (90% lean)
• 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
• 2 cans (8 ounces each) tomato sauce
• 2 cans (4 ounces each) chopped green chiles
• 1/2 cup minced fresh parsley
• 2 tablespoons chili powder
• 1-1/4 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• Hot cooked rice or pasta
• Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

1. 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.
2. 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.
3. Stir tomatoes, tomato sauce, chilies, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend.
4. Reserve 5 cups chili for
5. . Serve remaining chili with rice and toppings as desired.
6. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

canola oil, green pepper, onion, garlic, lean ground beef, tomatoes, tomato sauce, green chiles, parsley, chili powder, salt, paprika, pepper, rice, toppings

Taken from www.tasteofhome.com/recipes/double-duty-hearty-chili-without-beans/ (may not work)