Here’s a chili that is full of flavor, freezes beautifully and makes a complete last-minute meal. I top it with grated cheddar cheese and chopped black olives and serve tortilla chips on the side.
—JENNY GREEAR HUNTINGTON, WV
START TO FINISH: 30 MIN. • MAKES: 10 SERVINGS (2 1/2 QUARTS)
2 pounds lean ground beef (90% lean)
1 1/2 cups chopped onions
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 package (10 ounces) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
FREEZE OPTION Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.