Meals Matter

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Contributed By: kryner
Holly Clegg's Trim & Terrific Freezer Friendly Meals

This chili combines several "secrets" of great chili into one recipe. My husband and I had been searching for a homemade chili recipe we truly loved for years. This is the winner, hands-down.

Ingredients

Non-stick cooking spray

2 Green bell peppers, seeded and chopped

2 Onions, chopped

4 pounds Ground sirloin or ground sirloin chili meat

1 tbl Minced garlic

1 15-ounce Can tomato sauce

2 tbl Molassas

1 tbl Cocoa

1/2 cup Chili powder

1 tbl Ground cumin

1 tsp Dried oregano

1 12-ounce Bottle light Mexican beer

2 14-ounce Cans beef broth

2 15-ounce Cans pinto beans, drained and rinsed

Preparation

In a large pot coated with non-stick cooking spray, saute the bell peppers and onion until tender, about 5 to 7 minutes. Add the ground meat and garlic, and stir until the meat is done, about 7 minutes.

Add the tomato sauce, molasses, cocoa, chili powder, cumin, oregano, beer, and beef broth. Bring to a boil, reduce heat, and simmer, partly covered, for one hour.

Add beans and cook 10 minutes longer.

Serving Size: 1 cup

Total Servings: 12

This can be served immediately or it can be frozen. If freezing, cool to room temperature, then transfer to labeled freezer containers and freeze for up to 3 months.

Cook's Notes

I cook a double batch of this and freeze it in 4 cup portions in quart-size freezer bags. It reheats beautifully and tastes even better than when fresh.

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