Amanda's Chili

There aren't too many recipes for which I claim total credit, but this is definitely one of them. I've experimented for several years, and developed a chili recipe that is Weight Watchers Core, very filling, and somewhat reminiscient of the flavor of Wendy's chili. For you vegetarian-types, this is a great recipe for TVP or soy crumbles.

I make it at least once a month during the winter, and it freezes quite well. Dip two cups into a quart-size ziploc bag, squeeze out all the air, and lay it flat on a cookie sheet. Once frozen, stand the the bag on its side in the freezer and it takes up almost no room.

Amanda's Chili

1 onion, chopped
1 garlic clove, minced
1 lb extra lean ground beef
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes (fire-roasted is best)
1 15-oz. can pinto beans, undrained
1 15-oz. can dark red kidney beans, undrained
1 4-oz can chopped green chilies
Black pepper to taste
1 tbsp. chili powder
1 tsp. cumin to taste
1/8 tsp. cayenne

Spray a large skillet with cooking spray. Over medium heat, cook onion and garlic until transluscent. Transfer to large Dutch oven. Brown hamburger in skillet and add to onion. Stir in remaining ingredients. Bring to boil; reduce heat and simmer 30 minutes. Serve with sour cream and cheese.