You may say that you never cook for twenty people at the time.  I do occasionally but it’s not usually chili that I cook.  But this recipe caught my attention because I think it’s a great one to cook for the freezer.  You can cook a large amount at one time, put it in smaller containers for the freezer, and have it ready for a quick lunch or dinner.  Sounds like a great plan for the winter days to come.

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