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 lb. ground beef
- 2 onions, chopped
- 5 cloves garlic, minced
- 2 (14 oz.) cans chopped tomatoes, undrained
- 1 (15 oz.) can tomato sauce
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 (15 oz.) cans red kidney beans, rinsed and drained
- 2 tbsp. cornstarch
- 1/4 cup water
- 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 50-60 minutes. If you want a thicker chili, mix cornstarch and water in 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 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.
|Nutritional Guidelines (per serving)|