Chili

Sorry, no pictures of this one at the moment. I need to get better at taking pictures of what I make. Anyhow, this is my favorite Chili recipe. I prefer to have some veggies in there, as opposed to just meat, tomatoes, and kidney beans. This recipe freezes well and I often double it and put the extra in the freezer for the future. You can defrost it in the microwave and have dinner in 5 minutes this way.

Chili
Adapted from Better Homes and Gardens Cookbook
Prep: 20 min, Cook: 20 min, Serves: 4 - 6 Large Portions

16 oz. ground beef
1 large onion, chopped
2 coves garlic, minced
1 green pepper, chopped
1 14.5 oz. can diced tomatoes
1 15 oz. can red kidney beans, rinsed and drained
1 16 oz. can tomato sauce
1 16 oz. can corn, drained
2-3 teaspoons chili powder (more or less depending on how spicy you want it)
1/2 teaspoon dried basil
1/4 teaspoon black pepper
salt

In a large saucepan, cook ground beef, onion, sweet pepper, and garlic, salting lightly. When meat is brown and onion is tender, drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, corn, chili powder, basil, and pepper. Bring to a boil. Reduce heat, cover, and simmer for at least 20 minutes, but longer if you want the flavors to set a little. Serve with cornbread or breadsticks.