We have a major dilemma that happens in our house. Spicy vs mild chili. It may not seem like much for some houses, but 2 of the 4 in our house like it spicy and one of them likes it really spicy. Now spicy is relative and since I don’t handle a lot of heat on my food, I say it’s really spicy. lol
The thing is I do like the spicy flavor, I just like to keep my tastebuds and enjoy my food. Not have my mouth burned off! Short of cooking two pots of chili we’ve learned to compromise and some days I get to cook my mild chili. They just doctor their own bowls up with extra spiciness. I think it also works wonderfully for entertaining and I always keep a few containers in the freezer during football season. We always have last minute friends over to watch games and not everyone likes to have their mouths burned off.
- 1½ lb. ground beef
- 1 clove garlic
- 1 lg. onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 Tablespoons chili powder
- ¼ teaspoon red pepper
- 2 lg. cans of kidney beans
- 1 teaspoon paprika
- 1 teaspoon basil
- 1 teaspoon oregano
- 4 cups tomato juice
- 1 (8 oz.) crushed tomatoes
- 1 (4 oz.) can mushrooms
- Brown the ground beef with the onions and garlic.
- Drain grease.
- In a large stock pot, add all of the ingredients together and simmer uncovered for 60 minutes. You can also do this in your crock pot over low heat setting for 3 hours.
- Let chili cool before freezing it in appropriate containers.
- I will typically freeze in freezer bags and try to make them as flat as possible. They stack really well in the freezer this way.
- To reheat: Let thaw for 24 hours in fridge if possible. Or set baggy in warm water for 15 minutes to loosen. Heat in microwave for 5 minutes (stirring at least twice) or in pot on stove over medium-low heat.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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