This recipe makes a big batch of chili that serves at least 12 people. It is perfect for serving a crowd or having several servings as leftovers for lunch which you can freeze and just heat up in the microwave.
In a large skillet on the stove top add the ground beef, onion and garlic and cook and crumble the ground beef until it is browned. Drain off any excess fat from the meat (if there is any) and add cooked meat mixture to a 6 quart or larger slow cooker.
Add remaining ingredients to the slow cooker and mix to combine.
Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Cook for 4 hours on LOW or 6 hours on HIGH.
Ladle chili into bowls and top with your favorite chili toppings and/or serve with cornbread.
This recipe is gluten-free when using either a gluten-free store bought chili seasoning mix or our homemade mix found HERE.