Spicy Chili

1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2 (14 oz.) cans chopped tomatoes, undrained
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water

Preparation: Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Put cornstarch in a freezer bag with "1/4 cup water" written on it.

Freezing: Put in Freezer safe container with cornstarch beside it. Store in the freezer up to 3-6 months.

Cook: Combine cornstarch and water. Add to mix. Place in crockpot 3-4 hours on high or 5-6 hours on low or until the chili is ready. Or you can put in a Pot on the stove for 50-60 minutes or until thick.

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