Monday, October 15, 2007

Chili

  • 2lbs ground beef, or 1lb each ground beef & ground venison
  • 6 garlic cloves, finely chopped or pressed
  • 4 tbls chili powder
  • 2-3 tsp ground cumin
  • 2 28oz cans crushed tomatoes (unseasoned)
  • 2 16oz can red kidney beans, rinsed & drained
  • 2 sweet onions, chopped
  • 2 4oz cans diced green chiles
  • 4 tbls tomato paste
  • shredded cheddar cheese (optional)
  • cheddar gold fish crackers (optional)
  1. Brown ground meat and garlic together. Drain. Add chili powder & cumin, stirring to coat the meat.
  2. Mix all ingredients in 6 qt crock pot, stirring until mixed thoroughly. Cover & cook on high 4-5 hours.

To freeze: Allow to cool in fridge overnight. I store meal sized portions (about 4 ladles full for 2 of us) in quart size ziploc bags.

0 comments: