Today provided the opportunity to invite some dear friends over for dinner so I made most of dinner in the crockpot and used my normal dinner cooking time to prepare today’s stockpile recipe: Spicy Fajita Chili.
I could go into a long discussion about the fact that this does not actually qualify as a chili because it has beans in it; but as they say in Texas, “Anyone who knows beans about chili knows that chili has no beans.” Enough said, right? So, let’s call it a Chili because the recipe calls it that, but when we eat it around here, it will be soup or stew. Here’s the recipe from Taste of Home:
Spicy Fajita Chili
Ingredients:
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1 and 1/2 lbs. ground pork
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1 medium onion, chopped
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1 medium green bell pepper, chopped
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1 medium red bell pepper, chopped
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1 clove garlic, minced
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2 cans (11 and 1/2 oz) V8 juice
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1 can chili beans (I used Ranch Style beans)
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1 can diced tomatoes and green chilies
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2 Tbsp. chili powder
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1 tsp. seasoned salt
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1/2 tsp. pepper
Procedure:
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In a Dutch oven, cook the pork, onion, and peppers until meat is no longer pink. Add garlic, cook 1 minute longer. Drain
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Stir in the V8 juice, beans, tomatoes and chilies and seasonings. Bring to a boil. Reduce heat and simmer for 20 minutes or until slightly thickened.
To freeze: Cool completely, transfer to freezer containers, and freeze. May be frozen up to 3 months.
To use from frozen: Thaw in the refrigerator. Place in a saucepan; heat through. Sprinkle with cheese and onions, serve.
Freezer Cooking Tip of the Day: When freezing soups in containers, make sure to leave about an inch of space from the top of the container. The soup will expand in the freezer and you will need to accommodate for the expansion.
This Post Has 3 Comments
Mmmm, looks yummy!
I love that clip from The Soup! Good luck with all your freezer cooking. 🙂
We haven’t had cable in a while, so all my Soup references are outdated, but I still love that one! Thanks for the well-wishes and thank you for stopping by and commenting!