This simple chili freezes very well, so make a batch or two and keep them in your freezer for last minute dinners and entertaining.
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients:
- 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
Preparation:
Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. 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. 8 servings
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.
