|Ground beef||4 Pound|
|Onions||10 Medium, chopped|
|Canned tomatoes||28 Ounce|
|Canned tomato sauce||15 Ounce|
|Chili powder||1⁄4 Cup (4 tbs)|
|Salt||4 1⁄2 Teaspoon|
Cook and stir meat and onion in Dutch oven or large roasting pan until meat is brown and onion is tender.
Spoon off fat.
Stir in remaining ingredients.
Heat tomato mixture until it boils.
Reduce heat; simmer uncovered 1 hour 15 minutes.
Spoon off fat if necessary.
Divide Chili among four 5 to 6 cup freezer containers.
Cover, label and freeze. 45 minutes before serving, remove 1 container Chili from freezer; dip container into very hot water just to loosen.
Have ready: 1 can (15 1/2 ounces) kidney beans, drained (reserve liquid).
Place reserved bean liquid and frozen block in saucepan.
Cover tightly; cook over medium-high heat, turning occasionally, 25 minutes.
Uncover; cook 20 minutes longer, stirring in kidney beans 5 minutes before .
Chili is done.
Season with additional chili powder if desired.