There are as many varieties of chili as there are of dogs and cats. This happens to be a fairly mild version that my hubby loves. This may look like too many ingredients to tackle, but it goes together very quickly and easily.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Ground beef |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
| Finely diced onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Finely diced celery |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Fresh jalapeno pepper, finely diced (minus the seeds unless you like it HOT) |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Canned pinto bean with liquid |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Tomato puree or diced tomatoes |
14.5 oz. |
29 oz. |
43.5 oz. |
58 oz. |
72.5 oz. |
87 oz. |
| Tomato sauce |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Water |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Vinegar, white or apple cider |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Ground cumin |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Ground black pepper |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Chili powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Garlic powder |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Bay leaf |
1 |
2 |
3 |
4 |
5 |
6 |
| Paprika |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
Assembly Directions:
Brown ground beef in a large saucepan. Drain and discard the fat. Add the onion, celery, and jalapeno pepper and sauté a minute or two. Add all the remaining ingredients to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30 minutes to an hour or until as thick as you desire.
Freezing Directions:
Cool chili completely. When cool, pour into suitable size freezer containers or freezer bags. Label, seal, and freeze.
Serving Directions:
Thaw chili. Reheat in saucepan over very low flame, or in the microwave. Serve in bowl with grated cheddar or Monterey Jack cheese, diced onion, and crackers.
Nutritional Info:
Per Serving: 282 Calories; 14g Fat (42.4% calories from fat); 19g Protein; 22g Carbohydrate; 5g Dietary Fiber; 52mg Cholesterol; 1215mg Sodium.
Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 1-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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