Spice up your night with homemade chili!

Chili - Easy, filling, tasty - enough said! Here is my take on making an American favorite. And you can make this in to a FREEZER MEAL!

1 lb lean ground beef
1 chopped white onion
1 chopped green bell pepper
2 1/2 Tbsp. chili powder
1 clove minced garlic
1 bay leaf
1/2 tsp cumin (but I add a lot more!)
4 tsp. finely chopped jalapeno pepper
29 oz. can diced canned tomatoes
small can of tomato sauce (the orig. recipe called for 15 oz. can but that was too much for me.)
16 oz. can kidney beans, un-drained
salt and pepper

**In lieu of all of the spices, I use a spice from Penzey's called Chili 9000 or Chili 3000 plus some extra cumin. ;0) (I know Penzey's exists in Atlanta and Bham).

'Chili on the spot' directions (if you are making and serving the same night):
1. Deep Cast Iron skillet, brown beef, onion, green bell pepper - sautee ~ 5 minutes, drain excess fat.
2. Add chili powder, garlic, bay leaf, cumin, jalapeno, tomatoes, tomato sauce, salt, pepper. Bring to boil then reduce heat to low. Cover and simmer 1.5 hours. Stir occasionally.
3. Stir in kidney beans at last minute to heat thoroughly.

Freezer Chili
1. In cast iron skillet, brown beef and cool. Then throw in freezer bag and put in freezer.
2. Cut up all of your other ingredients and throw in a SEPARATE freezer bag including spices. Drain the kidney beans this time then throw in the bag. Freezer bag goes in the freezer!

When you are ready to cook, thaw chili and meat. Throw it all in crock pot and cook low 6-7 hours.