Ingredients
- olive oil enough to saute garlic
- 2 Tablespoons crushed garlic
- 1 large onion diced
- 2 lbs lean ground beef or turkey at least 85/15%
- 2 15oz cans crushed tomatoes
- 2 15oz cans diced tomatoes
- 2 Tablespoons sugar a little more depending on your preference
- 1 Tablespoon ground cumin
- 2 Tablespoons Chipotle chili powder add up to 2 additional Tablespoons to increase smokiness
- 2 Tablespoons chili powder
- 1/2-1 teaspoon cayenne pepper or 1-2 fresh jalapenos (these are optional to increase spiciness)
- 2 15oz kidney beans, light or dark, drained
- 1 15oz can black beans, drained
- 1 4oz can green chilis
- salt and pepper to taste I start with about 1/2 T of each to start
Optional Toppings:
- sour cream
- cheese
- chopped onions
- slices or diced jalapenos
- cornbread
Method
- In a large pot or dutch oven, sauté garlic in olive oil (30 sec – 1 min).
- Add diced onions and ground beef or turkey. Cook until browned.
- Add remaining ingredients. Season to taste.
- Simmer on low for 15-30 min. Serve with toppings of choice.
FREEZER PACK INSTRUCTIONS-
- Cool chili until handleable. Portion into gallon or quart size freezer bags. Label and date. Freeze flat for easy thawing.
- See notes for reheating directions and options.
Notes
Reheating freezer meal:
- Thaw freezer pack.
- Reheat - on stovetop until hot (165°F) or in a crockpot or Instant Pot (slow cooker method) on low for 1-2 hours for ease and convenience.