Simple Chili
Ready In: 1 hr 20 mins
Serves: 4-6
Ingredients
- 1 lb extra lean ground beef
- 1⁄2 cup chopped onion
- 1 garlic clove, finely chopped
- 1 (14 1/2ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chili powder
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (15 -16 ounce) can kidney beans, rinsed and drained or 1 (15 -16 ounce) can pinto beans, if desired
Directions
- Cook beef, onion and garlic in 3 qt saucepan until beef is brown.
- Stir in remaining ingredients except beans.
- Heat to boiling, reduce heat to low.
- Cover and simmer 1 hour, stirring occasionally.
- Stir in beans.
- Heat to boiling, reduce heat to low.
- Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
- To freeze for OAMC: Let chili cool to room temperature and then place into quart-size freezer bag. Remove air and freeze flat on a cookie sheet. Once frozen, can be stored in freezer standing up or stacked horizontally.
- To serve, thaw in fridge overnight and then transfer to a pot and reheat over medium low heat until heated through.
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