Once a Month Cooking and Freeze Easy Chili

A long time ago, a friend of mine, Jennifer, told me how her family would do once a month cooking. It was such a foreign concept to me... cook all day, 1 day and then just defrost each night. At the time,it was of little value to me because I just had one wee tot... but now with 2 big tots... husband who travels the world... sports... music lessons... church... crafts...school... university... Once a month cooking has made a dynamic change in the way we spend our time in the evening.s

I was AMAZED to see the movement that families like ours have made - trading babysitting time with a group of women banding together ingredients to make a months worth of meals - how clever. Well, Our blended family does just that, 1 aunt takes the tots to the movies and ice cream... 3 adults blend ingredients, finances and supplies to create a months worth of gourmet meals to feed our tribe healthily! Love it!

To learn more about this time saving technique - google "Once a Month Cooking" like I did!

Here is one really easy meal for your family - you can make a ton of it at a time to inexpensively feed an army, freeze and have ready in short order! Double or triple as needed

FREEZE EASY CHILI

1lb ground beef (we use grassfed organic beef from a local butcher for $5 a lb)

3 cans kidney beans, drained and rinsed (this rinses away added sugar and sodium - or better yet - soak your own if you have time)

1 half yellow onion, diced

3-4 cloves garlic, pressed or minced (we use the minced jar garlic from Costco)

1 can tomato sauce or 1 can tomato soup

1 half can water (from tomato sauce or soup)

2 cans diced tomatoes (organic for cheap, again, Costco)

2 TBS chilli powder

1 tsp dried oregano

2 tsp salt

1/2 tsp cumin

Brown the beef in a large pot drain if it is high fat, add onions and garlic til onion softens. Add spices and mix well while still on medium heat - then add canned ingredients til bubbling and then cook on low about 1/2 hour until thick... serve over rice.

To freeze - allow chili to cool, then put in freezer bags - freeze flat, then store upright like books to save room in freezer.

To thaw - just empty bag in skillet with lid over medium until hot and ready - stirring as needed!

Viola - dinner!