|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 85g||31%|
|Dietary Fiber 24g||84%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple chili freezes very well, so make a batch or two and keep them in your freezer for last minute dinners and entertaining. Make a batch or three at the beginning of winter to help get you through the long, cold season. Top with shredded cheese and sliced scallions for an added punch of flavor.
- 1 pound ground beef
- 2 onions (chopped)
- 5 cloves garlic (minced)
- 2 (14 ounces) cans chopped tomatoes (undrained)
- 1 (15 ounces) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 (15 ounces) cans red kidney beans (rinsed and drained)
- 2 tablespoons cornstarch
- 1/4 cup water
Gather the ingredients.
Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender;
Drain the skillet.
Mix all ingredients except cornstarch and water in saucepan.
Bring to a boil, then reduce heat, cover and simmer for 50 to 60 minutes. If you want a thicker chili, mix cornstarch and water in a small bowl until smooth and add to chili, stirring well.
Uncover and cook for about 10 minutes, until slightly thickened.
To freeze, do not add cornstarch and water. Cool quickly in the refrigerator, then place in plastic freezer containers and freeze until solid.
To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated.
At this point, you can add the cornstarch and water mixture if you'd like a thicker chili.