Ingredients:
1 pound ground beef
1 30 ounce can of kidney beans
1 30 ounce can of crushed tomatoes
1 15 ounce can of tomato sauce
1 small onion, chopped
2 Tblsp chili powder
1 Tblsp sugar
2 Bay leaves
Salt and pepper to taste
Assembly:
Brown the ground beef and onion until meat is cooked. Drain off the fat. Add the kidney beans, tomatoes, tomato sauce, and spices. Bring to a boil and let simmer for about an hour. I serve over spaghetti and top with shredded cheese.
To Freeze:
Let cool and then put in freezer bags. Store flat in freezer. To reheat, thaw completely and reheat on the stove.
We loved this chili! All of the kids ate it without a fuss. One of them tried to put the big chunks of tomatoes aside, but after being convinced to try one, he realized that it tasted the same as the rest of the chili. Thanks for making it Debbie!
ReplyDeleteOur family loved this chili. Great job!
ReplyDeleteLiked it. Thanks!
ReplyDeleteGreat chili again! Thanks!
ReplyDeleteFYI: We got the bonus bay leaf. I knew to discard it, but am not sure if everyone knows to do that. It might be a good idea to discard the leaves before freezing to avoid someone eating it.
We really enjoyed your chili.Thanks!
ReplyDelete