Chili for a Crowd

Cook the ground beef in batches in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.

The recipe makes about 6 quarts. If you have a large enough slow cooker, go ahead and use that. If not, the chili can be cooked over low heat on the stove top. Place the meat in a 7-8 quart pot; stir in the onions and other ingredients down to the bay leaf. If using a slow cooker, cook, covered on HIGH for 5-6 hours or on LOW for 6-8 hours. With 30 minutes to go, remove and discard the bay leaf and add the rinsed and drained beans.

If cooking on the stove top, simmer for a couple of hours and add the beans for the last half hour of cook time. Remove and discard the bay leaf.

Serve with desired toppings.