Red Chili

Recipe

by Sara Bosscher

A hearty meal for a blustery winter day. Serves 1-6 people. Great with a crusty bread or rolls.

Ingredients:

• 1/2 lb grd. beef (or less if that's all you have on hand)
• 1 - 15 oz. can dark red kidney beans
• 1 - 15 oz can white beans (cannellini or great northern)
• 1 - 15 oz can light red kidney beans
• 1 large onion, chopped
• 1 can diced tomatos (not drained)
• 3 c. tomato juice
• 1/4 t. pepper
• 1/2 t. sugar
• 2 T. Chili powder
• 1/2 t. salt
• 1 bay leaf (1/4 crushed) (optional)

Steps:

1. Brown ground beef on medium heat with onion until no longer pink. Drain.
2. Rinse the three cans of beans in a strainer and add with all ingredient to a large pot.Stir well.
3. Bring to a boil on high heat. Cover and simmer on low for 1 hour, stirring occasionally.
4. Serve immediately or reheat for later. This recipe is even better the next day!

Tips:

• This is a cheap recipe (especially for the nutritional value!) and you can uses and type of ground beef, turkey, or tofu.
• Buy a full jug of tomato juice, you can freeze it in plastic ziploc bags for later use.
• Put the onion in the freezer for a couple hours to bother your eyes less.
• The recipe makes quick and easy future dinners. Freeze individual servings in ziploc bags. To reheat you can just peel off the bag and throw it in a bowl in the microwave. Delicious!.

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