Our topic this week is to share recipes that freeze well for making in bulk. I just had a crazy cooking day on Friday, so I will share my chili recipe. We also really recommend the link on the bottom right of the blog for dinnercoach.com. This site explains bulk cooking and group cooking basics. It also has some great recipes. I just joined their group on Facebook.
Flatlander Chili
2 pounds lean ground beef (or ground turkey)
4 cans stewed tomato pureed (can be less if you don’t have enough)
3 cups spaghetti sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp white sugar
1/8 tsp cayenne pepper
2 cans red beans, drained & rinsed
1. Place ground beef in deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. 2. Add all ingredients to large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. Also works well in crock pot.

