Chili for a Crowd

 

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

16

small round bread loaves

Olive or vegetable oil

• 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.