|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.
Calories 1154 Calories from Fat 741
% Daily Value*
Total Fat 83 g127%
Saturated Fat 29.8 g149.2%
Trans Fat 0 g
Cholesterol 213.3 mg71.1%
Sodium 2327.6 mg97%
Total Carbohydrates 56 g18.8%
Dietary Fiber 12.8 g51.3%
Sugars 23.3 g
Protein 59 g117.5%
Vitamin A 84.1% Vitamin C 81.6%
Calcium 16.2% Iron 40.4%
*Based on a 2000 Calorie diet