Classic Chili

Name: Classic Chili
Ingredients: 6 pounds lean ground beef; 4 cups chopped onion; 1 Tbs garlic, minced; 12 cups Basic Red Sauce, (page 178); 8 15 oz cans kidney beans; 4 15 oz cans pork and beans; 4 Tbs chili powder; 4 Tbs hot pepper sauce, optional; 4 tsp dried oregano; 4 tsp black pepper; 4 one-gallon freezer bags

Source

Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Ingredients

Serves

Display Units in Metric

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6 pounds	lean ground beef
4 cups	chopped onion
1 Tbs	garlic minced
12 cups	Basic Red Sauce (page 178)
8	15 oz cans kidney beans
4	15 oz cans pork and beans
4 Tbs	chili powder
4 Tbs	hot pepper sauce optional
4 tsp	dried oregano
4 tsp	black pepper
4	one-gallon freezer bags

Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef; divide evenly among the freezer bags.

Into each bag measure 3 cups red sauce, 2 cans kidney beans, 1 can pork and beans, 1 Tbs chili powder, 1 Tbs hot pepper sauce, 1 tsp oregano, and 1 tsp pepper.

Seal and freeze.

TO COOK:

Completely thaw one entree in the refrigerator.

Cook, stirring occasionally, in a medium saucepan over low heat for 1 hour, or until liquid cooks off and chili is thick.

Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef; divide evenly among the freezer bags.
Into each bag measure 3 cups red sauce, 2 cans kidney beans, 1 can pork and beans, 1 Tbs chili powder, 1 Tbs hot pepper sauce, 1 tsp oregano, and 1 tsp pepper.
Seal and freeze.
TO COOK:
Completely thaw one entree in the refrigerator.
Cook, stirring occasionally, in a medium saucepan over low heat for 1 hour, or until liquid cooks off and chili is thick.

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