2 lb. lean ground beef
2 onions
green pepper (optional and to taste; I only like a small amount)
6-8 (15 oz. ea.) cans diced tomatoes* (or you can use 6-8 fresh tomatoes if you prefer**)
2-3 (10 oz. ea.) cans Rotel Mexican style (you can use mild if you prefer)
4-6 (15 oz. ea.) cans Bush's chili beans (these are pinto beans with chili sauce; to your own discretion, depending on how much you like beans and how soupy you like your chili)

Brown the hamburger thoroughly, but don’t make it too crumbly, leave it in small chunks, but not so big that it can’t cook throughout easily. I brown mine with the onions in a big skillet or sauté pan. I also season it while I brown it with steak seasoning, pepper, and a small amount of salt.

Meanwhile, empty your cans of tomatoes and beans into a large stockpot and put them on medium, stirring from time to time. Drain the hamburger and then add it to the tomato mixture. Keep tasting it and add salt, pepper, and if needed, chili pepper, if needed. Keep stirring often after you add the meat so it won’t stick to the bottom. Bring to a soft boil (gradually), but don’t try to hurry it along by upping the temperature, you’ll burn it; put it on medium low to medium (depending on your range). You want the flavors to mix together, but don’t want it to boil hard or burn. Once it has come to a slow boil, turn it to low or medium low for about 30 minutes.

You can serve this with cheese sprinkled on top and Mexican cornbread or Southern cornbread and a nice salad. Good with saltine crackers. A dollop of dairy sour cream is also a nice way to serve it. I like it so well that I add nothing to it but a little cheese, or serve it plain.

You can halve this for a family, but I make a lot so I can have it for dinner and then freeze the rest in individual bags:

I put the rest into individual freezer bags (1 1/2 to 2 cups per serving). Put a freezer bag (quart size) into a wide mug or cup and fold the top edge over. Pour it in, then close it, getting as much air out as you can. Lay the bags on top of each other on a plate in the freezer. When they get hard you can remove the plate. When you want to eat; just open the freezer bag and put in the microwave or remove it from the freezer bag and cook in a double-boiler on the stove.

* I like my chili a little soupy, but you can use less cans of tomatoes if you like it thicker. Add them one at a time and see how it looks.

** I use a mix of these: usually Hunt’s diced tomatoes with onions or basil and garlic.

Submitted by: Lori Steele