Have Me Later Chili
Florence
Course Main
Cuisine American
- 1 lb ground chuck
- 1 large onion chopped
- 2 garlic cloves minced
- 2 14 oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 15 oz cans chili beans
- 2 Tablespoon cornstarch optional
- 1/4 Cups water optional
Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.
Comments Off on Have Me Later Chili
Garden Potatoes
Florence
Course Side
Cuisine American
- 1 - 24 oz. bag frozen potato wedges
- 1 - 10 oz. can non-fat refried beans
- 1 cup chunky salsa
- 1/2 cup diced red onion
- 1 - 4 oz. can diced green chilies
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- **GARNISH**
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped yellow bell peppers
- 1/4 cup whole kernel corn -- drained
- 2 tablespoons sliced green onions
Bake potatoes according to package directions
In large saucepan, combine remain ingredients heat completely.
Arrange potato wedges on large plate.
Pour bean mixture over potatoes covering potatoes completely.
Put on top Garnish.
Serve.
Comments Off on Sundial Garden Potatoes
