Everyone I have ever made this chili for has loved it and wanted the recipe, except for my husband. Strange. It's from my friend Celia years ago, and I think she got it from some lady who got it from some lady who made it up. That's the thing about recipes, isn't it? We wouldn't know how to make anything unless someone showed us how. So thank you to whoever made up this recipe, because it's great for a crowd and it's a nice change from spicy hot chili. This chili is hearty and sweet, almost like baked beans. It has a creamy orange color and tastes like the chili they eat in heaven. Seriously. The original recipe calls for Nalley chili, but since that isn't gluten free I substitute with either Dennison's or Hormel. Both taste great in this recipe. And I would use your large 6 quart crock pot for this recipe. It barely fits in the 5 quart. Give this one a try next time you do a potato bar: it's great over baked potatoes.
4 cans gluten free chili, Dennison's or Hormel
3 pounds hamburger
1 onion, diced
3 cups brown sugar
1 1/2 cups ketchup
2 cups shredded cheddar cheese
sour cream to taste
Place hamburger and onion in a large frypan and brown until all pink is gone from the meat and the onions are soft. If you don't have a large frypan, brown it in batches or else it boils in it's fat and doesn't taste right. Drain. Add cans of chili, hamburger, onion, sugar, and ketchup to crock pot and stir well. Cook on low 4-5 hours until flavors have melded together. Add cheese and sour cream just before serving, stir well.
I would love to know if your husband hates this chili, too, or if it's just mine. Leave me a comment after you make it and let me know!