Chili is one of those freezer meal standbys. This is a very simple and easy recipe I have been using for years. Next time ground beef is on sale, make this and stash half in the freezer.
(Note: If using a standard size crock pot, be aware this recipe comes right to the top, and may make a mess when cooking. I would recommend it on the stove.)
- 2 pounds lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 1/2 cups chopped onion
- 1/4 cup chopped green bell pepper
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon white sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup chili powder
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
- In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
- We like to serve this with cheese, sour cream, and Fritos.
If putting in the freezer, cool in the refrigerator, then fill several freezer bags or freezer containers. If desired, transfer to FoodSaver or other food sealing device after recipe has been frozen 24 hours. Stays in the freezer 3-6 months.
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