Spicy Freezer Chili This simple chili freezes very well, so make a batch or two and keep them in your freezer for last minute dinners and entertaining.
Prep Time: 15 minutes Cook Time: 60 minutes Ingredients: 1 lb. ground beef 2 onions, chopped 5 cloves garlic, minced 2 (14 oz.) cans chopped tomatoes, undrained 1 (15 oz.) can tomato sauce 1 Tbsp. chili powder 1 tsp. ground cumin 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 (15 oz.) cans red kidney beans, rinsed and drained 2 Tbsp. cornstarch 1/4 cup water Preparation: Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Bring to a boil, then reduce heat, cover and simmer for 50-60 minutes. If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring well. Uncover and cook for about 10 minutes, until slightly thickened. 8 servings To freeze, do not add cornstarch and water. Cool quickly in refrigerator, then place in plastic freezer containers and freeze until solid. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point you can add the cornstarch and water mixture if you'd like a thicker chili. Helen Whitehead email: and msn: [EMAIL PROTECTED] Skype: honeybunny1958 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
