Tuesday, March 3, 2009


2 lbs ground beef
1 onion, chopped
1 pkg chili seasoning
1 (15.5 oz) can pinto beans, rinsed & drained
1 (15.5 oz) can kidney beans, rinsed & drained
1 (14.5 oz) can diced tomatoes (do not drain)
1 (40 oz) can tomato juice
2-3 tbls brown sugar

Brown beef and onions, draining off excess fat.  Add chili seasoning and mix well.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer at least 30 minutes.  Serves 6-8.

Freezer Method:  Prepare chili according to above instructions.  Let cool completely.  Ladle soup into gallon freezer bags.  Remove all air, seal, and freeze.

Serving Day:  Thaw chili 24 hours before serving.  Pour into dutch oven and heat until hot.

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