Spicy chili

Yield: 12 servings

Measure Ingredient
2 pounds Ground beef
2 larges Onions -- chopped
3 cans Tomatoes (28 oz each) -- undrained
3 cans Beans (any combination 16 oz each) - drained
15 ounces Tomato sauce
4 ounces Green chiles -- chopped
¼ cup Chili powder
1 tablespoon Cumin
½ teaspoon Salt
½ teaspoon Pepper
\N \N Shredded cheddar cheese
\N \N Chopped green onions

Cook ground beef and onions in 6 quart dutch oven over medium heat about 15 minutes, stirring occasionally, until beef is brown and onion is tender; drain. Stir in remaining ingredients except cheese and onion. Break up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1¼ hours. Spoon off fat if necessary.

TO STORE: Refrigerator-Refrigerate tightly covered no longer than 4 days. Freezer-Divide chili among 3 labeled airtight 2 quart freezer containers. Cool quickly. Freeze no longer than 2 months.

TO REHEAT FROM REFRIGERATOR: Stove-About 15 minutes before serving, cover and heat about 6 cups chili in 2 quart saucepan over medium heat 7 to 9 minutes, stirring occasionally, until hot.

Microwave-About 15 minutes before serving, place chili in 2 quart casserole. Cover tightly and microwave on high 10 to 12 minutes, stirring every 4 minutes, until hot. TO REHEAT FROM FREEZER: Stove-About 45 minutes before serving, dip container into hot water to loosen; remove container. Cover and heat chili and ½ cup water in 2 quart saucepan over medium high heat 20 minutes, turning and stirring occasionally. Uncover and heat about 15 minutes lomger, stirring occasionally, until hot. Microwave-About 30 minutes before serving, remove lid from 1 freezer container; place upside down in 2 quart casserole. Microwave on high 5 minutes; remove container. Cover and microwave 20 to 25 minutes, breaking up and stirring every 5 minutes, until hot. 295 calories and 13 grams fat.

Recipe By : BC Do-Ahead Cookbook From: Meg Antczak Date: 07-23-95 (22:25) (159) Fido: Cooking

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