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Chili Con Carne
Abbi Perets
Great for the freezer!
Ingredients
1 pound ground beef
1 large onion, chopped
3 cloves garlic, crushed
3 tablespoons chili powder to taste
1 tablespoon Worcestershire sauce
1 can (28 ounces) pureed tomatoes
1 green pepper, seeded and chopped
1 pound kidney beans soaked and cooked, OR enough canned beans to equal 1 pound
Salt and pepper, to taste
Whole cumin seeds, to taste
Directions
In a 2-quart saucepan, brown the hamburger with the onion, garlic and chili powder. When the meat is browned, drain off the fat and add the remaining ingredients, including the beans. Simmer for at least one and a half hours or until the beans are tender. A little water may be added if the chili becomes a bit dry. Allow to cool. Place the chili in a freezer container or bag and freeze.
To serve, thaw the chili overnight in the refrigerator. Place the chili in a 2-quart pan and heat through, over medium heat.
Suggestions
A spoonful of sour cream or some grated cheese on top is nice. Serve with a green salad, crackers, French bread or rolls.