Chili Con Carne

• 1 pound ground beef
• 1 cup onion, chopped
• 3/4 cup green pepper, chopped
• 1 clove garlic, minced
• 1 (16 ounce) can tomatoes, cut up
• 1 (16 ounce) can dark red kidney beans, drained
• 1 (8 ounce) can tomato sauce
• 2 teaspoons chili powder
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Freezing Day
2. Cook ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper. Bring to a boil, reduce heat. Cover and simmer about 20 minutes longer. Cool, place in gallon bags and freeze.
3. Reheating Instructions
4. Thaw completely
5. Simmer until heated through and serve

ground beef, onion, green pepper, clove garlic, tomatoes, dark red kidney beans, tomato sauce, chili powder, basil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/chili-con-carne-52987251 (may not work)