The Camp Cook
Camp eBook's spot for Food, News, Tips, Ideas and Recipes

What You Need:

1 lb ground chuck
1 lg onion, chopped
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1/4 t pepper
2 (15 oz) cans chili beans
2 T cornstarch, optional
1/4 C water, optional

How to Make It:

Place the ground chuck in a large skillet over medium heat.
Add the onions and garlic.
Cook until meat is browned through and vegetables are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.

If You Like Chili Like We Do, Check out our Chili Recipes.

Enjoy!
Dan

Labels: Chili