Chili

By McCarleyRHLAC

To freeze the chili, cool to room temperature first. Then divide the chili into dinner portion freezer containers. A funnel is a good tool to avoid a mess.

I prefer plastic quart-sized freezer containers for freezing chili and soup. I was out of plastic containers this week, so I used quart-sized canning jars instead. Be sure to only use wide-mouth jars and allow plenty of head-space for expansion as the chili freezes or you will risk the frustration of broken jars.

Freezer bags also work well for preserving chili. Label all containers with the contents and date and then freeze immediately. Bags should be frozen flat and can be stacked later.

Ingredients

• 2 lbs. Ground beef
• 1 medium or large onion, diced
• salt and pepper
• 80 oz. of tomato juice or 1 1/2 large cans (subject to how thick or fluid you prefer your chili)
• 29 oz. can of whole tomatoes
• 2- 15.5 oz. cans of kidney beans (rinsed and drained)
• 1/4 c. brown sugar, packed
• 1/4-1/3 c. chili powder

Preparation

Step 1

In a large pot, brown beef and onion. Salt and pepper to taste. Drain. Return to pot.
Add the spices and sugar to the hamburger mixture. Stir until combined and heat until sizzling. Then add the tomatoes. Crush them up a bit as you stir them into the beef. Dump in the beans and stir. Add the juice. Bring to a boil, then simmer for at least an hour before serving, adjusting the flavors to taste as the chili cooks.

My perfect bowl of chili is topped with a little shredded cheddar or American cheese, Fritos, and a dollop of sour cream. Once I've perfected the chili in the pot, it's all about the fixings!

This recipe makes enough for me to freeze half, serve the other half for dinner, and still put leftovers in the fridge for lunch the next day.