Friday, November 30, 2012

Chili Days = Warm Nacho Nights

The cold weather we are having here in the northeast is a great excuse to make a pot of chili, bag some up and freeze it, then thaw it out and add some to a plate of chips. Makes a great football food...

This batch was made with bison meat. No fresh tomatoes in the pantry, but a can of fire roasted chipotle tomatoes works. Strain them first, then use leftover sauce to stretch the chili out.

Plan ahead and freeze foods; it only makes since in this busy holiday time of year!