Chunky Beef Chili
This recipe is perfect for freezing if you don't need all eight servings right away. To do so, allow to cool. Then, place 3 C. chili in each of four labeled heavy-duty, zip-top bags and freeze up to 3 months.
Servings: 8 1.5 cup bowls
Ingredients
- 2 pounds ground round
- 3 cups chopped onion
- 1 cup chopped green bell pepper
- 3 cloves garlic minced
- 1/2 cup ketchup
- 2 1/2 tablespoons chili powder
- 1 teaspoon pepper
- 3 16 oz cans pinto beans drained
- 1 14.5 oz can diced tomatoes undrained
- 2 8 oz cans tomato sauce
Instructions
- Cook ground round, onion, bell pepper, and garlic in a Dutch oven over medium heat until meat is browned, stirring to crumble meat.
- Drain and return to pot.
- Add all remaining ingredients and bring to a boil.
- Cover, reduce heat, and simmer 30 minutes.
- If not serving right away, allow to cool and freeze for up to three months.