Yield
3 quarts.

How to Make It

Step 1

Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain; cover with fresh water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.

Step 2

Cook beef and next 3 ingredients in a Dutch oven over medium heat until meat is browned, stirring until it crumbles. Drain; pat dry with paper towels. Wipe drippings from Dutch oven. Return meat mixture to Dutch oven. Add beans, ketchup, and remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 30 minutes.

Chef's Notes

To Freeze: Place 3 cups chili in each of 4 labeled airtight containers. Freeze up to 3 months.

To Serve Two: Thaw 1 (3-cup) container in refrigerator or microwave oven. Place chili in a medium saucepan, and cook over medium heat until thoroughly heated.

Cooking Light Light Cooking for Two

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