Chili
½ cup onion, chopped
1 pound ground beef or venison
1 to 2 Tablespoons chili powder
½ teaspoon pepper
16 ounce can (2 cups) tomatoes
2 (8 ounce) cans tomato sauce
2 (15 ounce) cans kidney beans, undrained
Brown ground beef or venison and onion in a large pan. Drain fat. Return to pan. Add all remaining ingredients and simmer for 15-20 minutes.
Place extra chili in small, shallow containers and refrigerate right way to use in a day or two.
Place extra chili in small, shallow containers and refrigerate right way to use in a day or two.
Makes 10 servings
Nutrition Information
230 calories and 9 grams of fat per serving