Chili

Recipe of the Week:

This has to be one of my favorite cold weather foods! It is a dish I make fairly often during the Fall and Winter months. I usually make a double batch and freeze it so I can easily pull it out to reheat. It is easy to prepare and not very time consuming - which is a plus while you have a toddler running around :)

Brown two pounds of ground beef, I use Ground Sirloin, less grease and much leaner.
My husband and son are very turned off to a lot of vegetables so when I get to make a heavy dish like this I load it with veggies! This time around I used carrots, celery, yellow and orange peppers, onion and fresh garlic cloves. You can grate the carrots and celery and finely dice the peppers and onion; the garlic should be minced.

Cook the ground beef, drain and return to large sauce pot. 

Toss in the following vegetables:

One peeled and grated carrot

Two stalks of washed and grated celery stalks

One finely diced white onion

Half of a yellow and orange pepper; finely diced

Two cloves of garlic; minced

Stir together and feel proud of the nutritious veggies you will be sneaking in to your family's dinner :)

Add in the following:

Two cans of light red kidney beans - or dark red if you prefer

Two cans of Italian style diced tomatoes

Two packages of chili seasoning - you can choose a spicy version if you'd like

Mix everything together well and your work is done. Allow to simmer for 30 minutes on medium low heat, stirring occasionally.

Enjoy the aroma invading your kitchen :)

After cooking, allow chili to slightly cool.

Divide between two gallon freezer bags and flatten out - to save freezer space!

The great thing about chili is it can be kept frozen for up to 6 months. Also it is great to have a dinner ready to go that your family loves!

Allow chili to thaw in the fridge or you can thaw in water, reheat on stove, allowing temperature to reach 160 degrees.

Enjoy!