1 1/2 onions, chopped
5 lbs 80/20 ground beef
1 pint Tomato Juice
3 garlic cloves
3/8 cup paprika
3/8 cup chili powder
Saute onions and garlic till tender(oil or lard). Combine all ingredients except chili powder. Put in large rectangular baking pan and bake for 3 hrs @ 325 degree oven. Add the chili powder and cook for 20 minutes.
Remove from oven and let cool for a while, then put into refrigerator. When cold and firm cut into “bricks” of what ever size is best for your family. Wrap them in freezer wrap and put in the freezer. They can provide a quick meal.
Chili dogs, Frito pie, several styles of chili.
1. Heat the chili in microwave, crock-pot or on stove top at low heat. Combine 1/2 cup drained pinto beans heated or freshly cooked (homemade is best) and 1/2 cup chili. Garnish with onions and cheese (optional). I like to add black pepper to the recipes below.
2. Crock pot chili: Combine one can diced tomatoes, one can chili beans, a brick of chili. Put this on low in the morning for supper. Or cook on high for about 2 hours. I like to add sauteed green peppers during the last 30 minutes.
This can also be cooked on the stove stop too.
3. Heat up a brick of chili. Cook and drain angel hair pasta. Top pasta with chili and sprinkle with parmesan cheese. Serve with salad and garlic bread.
4. Tacos: Heat up a brick of chili, add a packet of taco seasoning. Heat up crunchy taco shells. Fill with chili, lettuce, shredded cheese and top with taco sauce.
5. Taco salad: Put the mixture of chili and taco seasoning on top of shredded lettuce. Top with shredded cheese, olives, and a dollop of sour cream and taco sauce to taste. Serve with tostidos and french bread and butter.
Have you ever tried peanut butter in your chili? I use 96/4 Ground round to make my chili, so the added ‘fat’ in the peanut butter is a nice addition, only in the individual servings of course, since some don’t like adding to my chili.