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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From the cookbook Don't Panic, Dinner's in the Freezer . Green chiles may be added, if desired. If you prefer a slightly thinner consistency, add more tomato sauce, or V-8 juice. This makes a lot of chili and freezes well for future meals. Ingredients:
3 lbs extra lean ground beef |
3 cups onions, chopped |
2 1/4 cups green peppers, chopped |
3 garlic cloves, minced |
3 (16 ounce) cans cut-up tomatoes |
3 (16 ounce) cans dark red kidney beans, drained |
3 (8 ounce) cans tomato sauce |
2 tablespoons chili powder |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons salt |
3/4 teaspoon pepper |
Directions:
1. Cook ground beef, onion, green pepper and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes longer. Cool, place in gallon bags, and freeze for future use.
2. Top with grated cheese, sour cream and chopped onions.
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