Chili Recipe
Ingredients
| 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 |
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
Directions
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.
Chef
