I recently found out the beauty of making food and then freezing it. One of my favorites to do this with is chili. I found this recipe called It’s Chili by George!! on All Recipes and modified it to my liking.
Makes 6-8 servings (depending how big your servings are; mine are about 2 cups each)
- 2 lbs of lean ground beef
- 1 bottle (32 oz) of Knudsen’s organic tomato juice*
- 2 (15 oz) cans of tomato sauce
- 1 (15 oz) can of kidney beans
- 1 (15 oz) can of pinto beans
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 2 large celery stalks, chopped
- 1/8 tsp ground cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1.5 tsp ground cumin
- 1/4 cup chili powder
- In a non-stick skillet, brown the ground beef on medium-high heat. This will probably take about 10 minutes. You’ll need to mix it up regularly as it’s cooking.
- Meanwhile, chop up the onion, bell pepper and celery. Rinse and drain the beans. Toss everything but the meat into a large stock pot. Turn the heat up since it will take a little while to get it boiling.
- Meat should be done so drain it (you can use the same sive as for the beans) and toss into the stock pot.
- Bring the chili to a boil and then turn down to low to simmer for 1.5 hours.
- Either serve immediately or put into tupperware and freeze. Will keep for up to a month.
*I like to use Knudsen’s tomato juice because it’s a little thicker.