Spicy Freezer Chili

Submitted by Salt Lake Meal Swap

"Katy found this recipe. A nice soupy chili. Can be thickend when served if you like."

 

• Ready In: 1hr 40mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 lb ground beef
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 (15 ounce) cans diced tomatoes (undrained)
• 1 (15 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 1 1/2 cups dried beans, prepared (Kidney black pinto etc.) or 3 1/2 cups cooked beans (Kidney black pinto etc.)
• 2 tablespoons cornstarch
• 1⁄4 cup water

directions

1. 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
2. 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.