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Freezer Chili
1 lb ground beef
2 onions, chopped
5 cloves garlic, minced
2 14-oz cans chopped tomatoes, un-drained
15-oz can tomato sauce
1 tbs. chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 15-oz cans red kidney beans, rinsed and drained
2 tbs cornstarch
1/4 cup water
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. Bring to a boil, then reduce heat, cover and simmer for 50-60 minutes. If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring well.
Uncover and cook for about 10 minutes, until slightly thickened.
To freeze, do not add cornstarch and water. Cool quickly in refrigerator, then place in plastic freezer containers and freeze until solid. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated.At this point you can add the cornstarch and water mixture if you’d like a thicker chili.
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