This freezes very well so make a double batch to have ready in your freezer, thaw overnight in refrigerator or in microwave for a quick thaw

If you are making the chili to freeze then do not add in the water and cornstarch

INGREDIENTS:

1 pound lean ground beef

2 medium onions, chopped

6 large garlic cloves, minced (garlic lovers can use more!)

1 tablespoons crushed chili flakes, or to taste

2 (14 ounce) cans petite diced tomatoes, undrained

1 (15 ounce) cans tomato sauce

1 cup beef broth

1 tablespoon chili powder, or to taste

2 teaspoons ground cumin

2 teaspoons seasoned  salt, or to taste

2 (15 ounce) cans red kidney beans, rinsed and drained

fresh ground black pepper, to taste

2 tablespoons cornstarch

1/4 cup water

INSTRUCTIONS:——————————————–

Cook ground beef with onions and garlic in heavy skillet until beef is no longer pink.

Add in garlic and chili flakes; continue to cook until the meat is browned (this may take about 12 minutes). vegetables are tender; drain.

Add in all ingredients except cornstarch and water; bring to a boil stirring constantly.

Reduce heat to low cover and simmer uncovered for 50-60 minutes.

If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring vigorously, then and simmer for about 10 minutes, until slightly thickened.

If you are making the chili to freeze; do not add cornstarch and water. Cool

Cool to room temperature then place in refrigerator for 24 hours or up to 3 days.

Divide in plastic containers and freeze until solid.

To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally until reheated (at this point you can add the cornstarch and water mixture if you’d like a thicker chili).

This is an OAMC recipe, cool then freeze in 3-cup plastic containers for meals in a jiffy,  just thaw overnight in the fridge warm on top of the stove with an additional water or broth, this is also great with bulk Italian sausage meat

Yield 15 servings

INGREDIENTS:

2 pounds ground beef

2 medium onions, chopped

8 large garlic cloves, minced

1 tablespoons crushed chili flakes

4 (14-1/2 ounce) cans stewed tomatoes, undrained

8 medium carrots, thinly sliced

4 celery ribs, diced

2 large potatoes, peeled and cubed

1 cup water

1 cup beef broth

3/4 cup uncooked long grain rice

1 tablespoon seasoned salt, or to taste

2 teaspoons fresh ground black pepper

water or beef broth (to be added in after thawing and when heating on the stove)

INGREDIENTS:————————————————

In a Dutch oven cook beef and onions over medium heat until meat is no longer pink; drain.

Add in garlic and chili flakes; cook until meat is browned (about 10-12 minutes).

Add the tomatoes, carrots, celery, potatoes, broth, water, rice, salt and pepper; bring to a boil,  reduce heat cover and simmer for 30 minutes or until vegetables and rice are tender.

Uncover, then simmer 20-30 minutes longer or until thickened.

Cool completely then freeze in 3-cup portions for up to 3 months.

When ready to use; thaw in the refrigerator for 24 hours.

Transfer to a saucepan; add broth or water cook until hot and bubbly.

For the best flavor the meatballs and sauce should simmer for at least 1-1/2 hours

Servings 6

INGREDIENTS:

1-1/2 pounds lean ground beef (prepared into your favorite meatball recipe then shaped into about 1-inch balls or as desired)

oil, as needed

Sauce:

Yield one 12-inch pizza

INGREDIENTS:

1 prebaked 12-inch pizza crust

2 tablespoons butter

oil, as needed

1 teaspoon sugar

3 jumbo onions, sliced in half then thinly sliced

3 garlic cloves, minced

2 teaspoons dried Italian seasoning

1/2 teaspoon cayenne pepper

salt and fresh ground black pepper, to taste

2-1/2  cups shredded cheddar cheese (can use more)

1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:—————————————————

In a large skillet saute onions with garlic, Italian seasoning and cayenne in 1 teaspoon sugar,  2 tablespoons butter and oil until golden brown about 20 minutes (use enough oil to coat the bottom of the skillet).

Season with salt and black pepper to taste.

Spread onions on top of the partially baked pizza crust (add on the oil from the skillet also).

Top with shredded cheddar cheese, then top with Parmesan cheese

Bake at 400 degrees F for 15-18 minutes or until golden brown.

Serve warm.

You will also find this recipe on Recipezazz.com

Plan ahead there is an 8 hour soaking time for the dried beans

Servings 6

INGREDIENTS

1 (12-ounce) package dried seven-bean mix

1 medium onion, chopped

6 garlic cloves, minced (can use more — the more the better!)

2 teaspoons crushed chili flakes, or to taste

1 teaspoon dried thyme

2 teaspoons dried oregano

6 cups low-sodium chicken broth (can use more if desired)

2 medium carrots, diced

2 celery ribs, chopped

2 smoked ham hocks

1 (14-ounce) can crushed tomatoes, undrained

1 bay leaf

1 tablespoon fresh lemon juice

INSTRUCTIONS:———————————————

Sort and wash beans; place in a large Dutch oven.

Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans.

Heat a large Dutch oven over medium-high heat.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot).

Add onion and cook for about 3 minutes or until almost softened.

Add in garlic, chili flakes, thyme and oregano; cook 2 minutes.

Add beans, broth, and next 5 ingredients; bring to a boil partially covered, reduce heat to medium-low and simmer 2 1/2 hours seasoning with salt and more black pepper about halfway through.

Remove ham hock from pan; cool slightly.

Remove ham from bone; finely chop and return meat to pan.

Discard bones, skin and fat, then discard bay leaf.

Stir in juice.

You will also find this recipe on Recipezazz.com

Servings 4

INGREDIENTS:

8 chicken thighs

2 teaspoons seasoned salt

freshly ground black pepper and garlic powder (use as much as you like)

1 small onion, chopped

6 garlic cloves, minced

1 teaspoon crushed chili flakes, or to taste

3 tablespoons tomato paste

1/4 cup dry white wine

1 (28-ounce) can diced tomatoes, drained

1/4 cup sliced pitted pimento-stuffed green olives (measure 1/4 cup after slicing)

INSTRUCTIONS:—————————————

Heat oil in a large skillet over medium-high heat (use enough oil to coat the bottom of your skillet).

Season the chicken with seasoned salt, black pepper and garlic powder (use as much pepper and garlic powder as you like).

Add chicken thighs then brown on both sides (about 3 minutes per side).

Transfer the chicken in the slow cooker.

To the skillet add in onion; cook for about 3 minutes.

Add in garlic and chili flakes; cook about 1 minute.

Add wine and tomato paste, scraping pan to loosen browned bits (about 1 minute) then mix in drained tomatoes and olives; bring to a simmer, stirring constantly;  remove from heat and pour over the chicken in the crockpot.

You will also find the recipe on www.recipezazz.com

Turn the chicken over a few times to coat in the sauce

Cover and cook on HIGH for about 4 hours or until thighs are tender.

Plan ahead there is a 24 hour refrigeration time for the lamb mixture

Servings 6

INGREDIENTS:

2 large egg, lightly beaten

3 slices sandwich bread, crumbled (crusts removed)

1/3 cup milk

6 garlic cloves, minced

finely shredded zest of 1/2 lemon

3 tablespoons chopped fresh mint leaves

3 tablespoon chopped freshparsley

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1 pound ground lamb

INSTRUCTIONS:——————————————–

Place the milk into a large bowl.

Mix in the crumbled bread until all the bread is coated and softened (about 1 minute).

Add in eggs,  garlic, lemon zest, mint, parsley, salt, and pepper.

Add in lamb breaking up with your fingers, and mix well with your hands.

Cover and refrigerate for 24 hours or up to 2 days.

Preheat oven to 350 degrees F.

Grease a baking sheet.

Shape  into about 1-inch balls, or desired size.

Place onto  baking sheet.

Bake for 25 minutes or until cooked through (cooking time will depend on the size of the meatballs).