Ingredients
1 pound lean ground beef (90% lean)3/4 cup chopped onion1 medium green pepper, chopped1 each small sweet orange, red and yellow peppers, chopped1 teaspoon minced garlic2 cans (16 ounces each) kidney beans, rinsed and drained1 can (16 ounces) chili beans, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (11-1/2 ounces) tomato juice1-1/3 cups fresh or frozen corn1 cup water1 envelope ranch salad dressing mix
Preparation
In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through.
