OK, Regina Guy, here is a recipe:
I am a chili with beans person. It does freeze very well and the beans add much fiber. Please note that the only fat in this is in the beef. I usually use 93/7 and it does not seem to be necessary to drain it.
You need a LARGE POT.
Brown 1 lb. low fat [93/7] ground beef over low-medium heat.
Turn the heat down and
Add 2 medium onions, diced, and as much chopped garlic as you like, I usually use a LOT of garlic--8 to 10 cloves, but that is up to you.
Continue to cook, covered and stirring occasionally, until the onions are soft.
Inexact measurement time: Sprinkle the meat and onions with a generous amount of chile powder until the whole thing is coated and the mixture looks to be a fairly dark reddish brown. I never measure, but it would easily be a quarter cup or more. Don't worry, it will not be peppery. Sprinkle also with about 1/3 to 1/4 the amount of ground cumin. Taste as you go along. Remember that all of this will be diluted in flavor as the rest of the ingredients are added. Add more garlic here if you like [I warned you. I like the stuff. Cooking makes it mild.]
Cook for at least five minutes
Then add 3 "1 lb." cans of tomato. I usually use a can of crushed and two cans of diced. It is not that critical which tomato product you use. This is a great time to use what is on sale. Same goes for the beans.
Cook until the tomatoes are thoroughly hot.
Then add up to six "1 lb." cans of beans. Any of these will do: Light or dark kidney, pintos, red, black, blackeyed peas, and maybe one can of navy beans, which break down easily and provide thickening.
Stir it all well and check the seasoning. Notice there is not added salt. That is usually in the tomatoes and beans. You may want to add black pepper, hot sauce or hot pepper if you like it.
Cook at low heat for 30 minutes to an hour. If you don't want to bother stirring, put the whole thing in a slow oven.
Now you can eat the first bowl, but it will be better the next day.
Cool carefully. If you put the large pot in the fridge, then stir often until it is cooled to prevent hot spots and spoilage.
Better yet, ladle the chili into freezer containers and chill, then freeze.
My favorite accompaniment is corn bread made in an iron skillet with Jiffy Mix.
This makes enough chili to feed a small army, but if you freeze it you will have an easy meal ready in the time it takes to warm it up. It's also pretty cheap. I have made it for about $11US using sale stuff.