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Plan.Ahead.Meals's picture
  Ground beef 4 Pound
  Onions 10 Medium, chopped
  Canned tomatoes 28 Ounce
  Canned tomato sauce 15 Ounce
  Chili powder 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  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.
Cool quickly.
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.

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Chili Recipe