Roxanne's Chili

In a cast iron skillet on med heat pour enough extra vigin olive oil to just barely cover the bottom of the pan Put the green bell peppers in pan cook for a couple of minutes then add the onions and cook until they are done

In a big pot open all cans of beans and tomatoes rinse all cans with a little water, put all in the pot also the peppers and onions in, put the ketchup in and the seasoning pack, stir to disolve seasoning.

Brown ground chuck,on medium heat breaking it up cook until the pink is out of the meat, drain the grease off. then put it in the pot and stir, add water 16 ozs or so just depends how thick you like it. *You will have to cook the Ground Chuck in 2 batches*

Let it come to a boil while stirring occ. turn it down to simmer, let it cook atleast 30 minutes. It will be thicker and taste even better the next day.

Serve up in bowl and put 2 TBSP. sharp shredded cheddard cheese then a dopple of sour cream on the top.
*This is good also served over rice
*Another thing I do sometimes is make hot dogs on a bun put mustard on the hot dog put them in a soup bowl and pour chili over top and fill the bowl up.

I usually make this recipe up with out any extra water other than the water you use to rinse the cans with to get all the goodies out. Then I bag this up in freezer bags about 6 big soup laddles. Then when I want some chili pull a bag out and then add 3 cans of chili beans and 2 more small cans of tomatoes, then I add the water to it so that way your not taking up extra space in the freezer. When I have fresh tomatoes from the garden I use them, there's nothing better than home grown tomatoes. The easiest thing to do with extra tomatoes from the garden is to rinse them off and put them in a freezer bag throw them in the freezer, then when you need them core the tomatoes and take the skin off by putting them in boiling water for a minute or 2 then put them in an ice bath the peels should come off. You can do the last step before you freeze them if you like.