Chili -- Recipes to feed your family while you're on deadline

The recipes I'm posting on Fridays are great for making a double batch and freezing half (or more) to take out, thaw, and use when you don't have time to cook. I'll keep posting occasional recipes, though this recipe for chili is the last of the ones that I make a double batch for freezing.

Chili

2 lbs. lean ground beef
1 tbsp. chili powder
2 tsp. salt
1 tsp. sugar
1 large onion, chopped medium fine
2 (10 oz.) cans of Rotel tomatoes (Rotel comes in Italian, Mexican, mild, hot, etc., so get the "flavor" you'd like best.)
1 (15 oz.) can tomato sauce
1 cup water
1 bay leaf
2 tbsp. olive oil
2 tbsp. flour
2 (1 lb.) cans kidney beans (undrained)

In a large stew pot, crumble and brown ground beef over medium low heat. Use a strainer to remove all the drippings. Return beef to pot and add chili power, salt, and sugar. Mix well. Add onion, tomato sauce, water, and bay leaf. Cover and simmer (on "Low" or "1") for 1 hour, stirring occasionally. Remove bay leaf. (Good luck finding it.) In a small bowl, stir together oil and flour until smooth. Stir in beans, then add to pot with meat mixture. Cover and simmer, stirring occasionally until thoroughly heated and slightly thickened (about 30 minutes). Makes 8-10 servings. Goes great with shredded cheddar cheese and a dollop of sour cream on top. Make a double batch; it freezes great.

Stop back by tomorrow for the Saturday Fun Pic!

And everyone wish a happy 18th birthday to Diana Falcon! ; )

Happy Friday -- we made it!
Lisa