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Total Time:
Prep Time: 25 min
Cook Time: 0 min

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Ingredients

For 8 Servings

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1 lb ground beef
3/4 cup chopped onion
1 medium green pepper, chopped
1 each small sweet orange, red and yellow peppers, chopped
1 tsp minced garlic
2 cans (16 oz each) kidney beans, rinsed and drained
1 can (16 oz) chili beans, undrained
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (11-1/2 oz) tomato juice
1-1/3 cups fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix

Directions

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1 In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2 Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.
3 To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through. Yield: 8 servings (3 quarts).

Directions

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1. In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

2. Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.

3. To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through. Yield: 8 servings (3 quarts).

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