Classic Chili
Shared by: erin
Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik
Ingredients
Directions
Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef; divide evenly among the freezer bags.
Into each bag measure 3 cups red sauce, 2 cans kidney beans, 1 can pork and beans, 1 Tbs chili powder, 1 Tbs hot pepper sauce, 1 tsp oregano, and 1 tsp pepper.
Seal and freeze.
TO COOK:
Completely thaw one entree in the refrigerator.
Cook, stirring occasionally, in a medium saucepan over low heat for 1 hour, or until liquid cooks off and chili is thick.