Chili for freezer (13quarts)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 413.4
- Total Fat: 19.9 g
- Cholesterol: 68.0 mg
- Sodium: 998.2 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 9.4 g
- Protein: 24.7 g
View full nutritional breakdown of Chili for freezer (13quarts) calories by ingredient
Introduction
I love chili and when I make it I make a big batch and freeze it. When I started being more conscious of nutrition to lose weight I was pleasantly surprised to find this recipe yields 20 2 cup servings @ 413cal/serving. I love chili and when I make it I make a big batch and freeze it. When I started being more conscious of nutrition to lose weight I was pleasantly surprised to find this recipe yields 20 2 cup servings @ 413cal/serving.Number of Servings: 20
Ingredients
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Ingredients:
2 Jalapeno peppers
8 stalks of Celery
5 cups sliced Mushrooms
12oz Grape Tomatoes 12oz = approx 48 tomatoes
5 cups chopped Green/red Bell Peppers
5 onions medium-sized
Ground beef, lean, 64 oz
4 Large cans Kidney beans dark red
4 cans Campbells Tomato Soup
4 Large Canned Tomatoes
Chili powder, 10 tbsp
Pepper, black, 1 tbsp
Pepper, red or cayenne, 1 tsp
Salt, 1 tsp
Directions
Makes 20 2-cup servings
I use a 16quart pot for this and end up with about 13ish quarts of Chili.
In a 16quart pot with a thick bottom brown the hamburger with 1tbsp black pepper, 1tsp cayenne and 1tsp salt. When browned drain off most of the fat.
Add in onion, mushrooms, bell peppers, and celery and cook until onion starts to get translucent.
Add tomato soup, grape tomatoes, canned tomatoes, kidney beans, and jalapeno peppers, stir well.
Add chili powder and stir well.
Bring to a boil and immediately turn it down so it just simmers.
Simmer for approx 2 hours. **Stir very very often!** This can easily stick and burn to the bottom of the pot when using a conventional home range. I set my timer for 15 minutes because I'm horrible for remembering.
If it burns a little don't scrape the bottom of the pot when you stir it. To get rid of a very mild burned taste add a couple tablespoons of peanut butter.
Number of Servings: 20
Recipe submitted by SparkPeople user JUDIPATOOTIE.
I use a 16quart pot for this and end up with about 13ish quarts of Chili.
In a 16quart pot with a thick bottom brown the hamburger with 1tbsp black pepper, 1tsp cayenne and 1tsp salt. When browned drain off most of the fat.
Add in onion, mushrooms, bell peppers, and celery and cook until onion starts to get translucent.
Add tomato soup, grape tomatoes, canned tomatoes, kidney beans, and jalapeno peppers, stir well.
Add chili powder and stir well.
Bring to a boil and immediately turn it down so it just simmers.
Simmer for approx 2 hours. **Stir very very often!** This can easily stick and burn to the bottom of the pot when using a conventional home range. I set my timer for 15 minutes because I'm horrible for remembering.
If it burns a little don't scrape the bottom of the pot when you stir it. To get rid of a very mild burned taste add a couple tablespoons of peanut butter.
Number of Servings: 20
Recipe submitted by SparkPeople user JUDIPATOOTIE.