Double-Duty Hearty Chili Without Beans Recipe

In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker. In same skillet, add beef half at a time; cook over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer to slow cooker. Stir tomatoes, tomato sauce, chilies, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Reserve 5 cups chili for Double-Duty Layered Enchilada Casserole. Serve remaining chili with rice and toppings as desired. Freeze option: 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.