Be sure to serve with White River Sour Cream Cornbread
Original recipe yields
4–6 servings
Cooking day instructions
Cook ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes longer. Cool, place in gallon bags, and freeze, using freezer bag method.
Serving day instructions
Thaw completely. Simmer until heated through and serve.
Hints
Serve with homemade cornbread or tortillas. Top with grated cheese, sour cream, chopped onions, or your favorite condiments.
Substitutions
Hot or mild green chiles may also be added.
If you prefer a slightly thinner consistency, add more tomato sauce, tomato juice, or V-8 juice.