This is one of the best make ahead or freeze until needed types of meals. You can literally eat it alone or top a cheese dog or baked potato with this chili. It’s versatile yet warm and can be eaten all year long. This type of meal is what gets you through the coldest of winter months or hottest summers on record. In celebration of the birth of my children, I would make batches of this chili and then divide up into ziplock baggies to freeze. Each week, I’d pull out a frozen chili and dinner was done.
1 ½ pounds ground beef
1 large white onion diced
2- 3 celery stalks diced
1 can red kidney beans
1 can black beans
1 can other beans
1 can tomato soup + 1 can water
2 large cans tomato sauce + 1 large can beef stock/broth
1 can tomato paste
2 TB heaping chili powder
Brown the ground beef over medium heat on the stove top- drain fat if desired. Rinse and drain the beans. Add beef, onion, celery, beans, soup, water, tomato sauce, broth and tomato past to large pot and stir. Add salt, chili powder and pepper to mixture and bring to a boil. Once at a boil, reduce heat and simmer for 1 hour. May also place entire mixture in crock pot on high for 4 hours or low for 8 hours. Enjoy with cornbread on a cold day topped with shredded cheese and garnished with green onion.
