Easy to make, quick chili that everyone seems to want more of.
If you are using meat, brown the meat first in a heavy kettle or frying pan then dump the browned meat (grease drained off) into the bean pot, crock pot, or other big pot. Add chopped onions and garlic, seasonings mix, entire can of tomatoes, and the drained beans. Stir well, and heat until bubbling.
If using a crock pot, turn it to "high" for several hours, then stir and reduce heat to "low" to keep the chili hot until lunch or dinner time.
If you are using a dutch oven, you may want to use a dutch oven liner or aluminum foil to line it. The tomato acid sometimes takes the "seasoning" off the cast iron, and chili is just a mess to clean up.
Serve with your choice of breads (corn bread, french bread, biscuits, etc.) and a green salad and you have a full meal.
If you are going to freeze the chili, freeze it in single servings in ziploc baggies that lay flat in the freezer until they are solid. Then you can stand them upright like index cards. Don't forget to label the bags with the contents and the date!
|Time:||10 Minutes Preparation Time|
1-3 Hours Cooking Time
Source: A co-worker gave me the basics, I tweaked her recipe somewhat.
By Eileen M. from Elk Grove, CA
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