Prep: 25 minutes Cook: 20 minutes Yield: 8 servings (3 quarts)
1 pound lean ground beef
3/4 cup chopped onion
1 tsp. minced garlic
1 medium green pepper, chopped
1 each small sweet orange, red, and yellow pepper, chopped
2 cans (16-ounce each) kidney beans, rinsed and drained
1 can (15-1/2 ounce) chili beans, undrained
1 can (14-1/2 ounce) diced tomatoes, undrained
1 can (11-1/2 ounce) tomato juice (I used V8 juice)
1-1/3 cups fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix
1. In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add peppers; cook and stir for 3 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.
3. To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through.
Taken from: Taste of Home, Mar/Apr. 2009 by Nancy Foreman, East Wenatchee, Washington
