Roberta is hosting a Carnival of Recipes that are easy to double and freeze. Here's my submission:
Mike's Grandma's Chili
(I have no idea who either Mike or his grandma are...this recipe is taken from Gooseberry Patch's book Celebrate the Seasons.)
1 lb. ground beef
1 c. onions, chopped
1 clove garlic, minced
15-oz. can kidney beans, undrained
1 qt. tomato juice
1/2 t. cumin
1 t. chili powder
1 t. oregano
1/2 c. brown sugar, packed (I usually use less sugar)
In a large soup pot, cook ground beef, onions and garlic until meat is browned and crumbly. Drain meat, return to pan, add remaining ingredients and simmer on low for 30 minutes or longer. Makes 6 1/2 cups.
This recipe makes a small amount of chili. Often, I will triple it, and we'll have the leftovers for lunch the next day, and freeze the rest. This chili freezes very well.
Very easy, nice and quick!