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.