Ingredients

5 pounds ground meat (beef or turkey)
2 cups chopped celery
1 clove garlic, minced
2 cups chopped onion
1 cup chopped green pepper
1/2 teaspoon pepper
1 teaspoon salt (optional)

In a large pot, brown meat. Drain. Stir in other ingredients; cover and simmer about 10 minutes until vegetables are tender but not soft.

For Sloppy Joes: To 2 cups meat mix, add 1 can tomato soup, 2 tablespoons brown sugar and 1 teaspoon prepared mustard. Simmer about 10 minutes. Label and freeze. Serves 4-6.

For Texas-Style Chili: To 4 cups meat mix, add 2 packages taco seasoning (or 2 tablespoons chili powder with 2 tablespoons ground cumin), 2 teaspoons salt (optional), 4 16-ounce cans crushed tomatoes, undrained; 4 16-ounce cans red kidney beans, drained and rinsed; 3 cans corn, drained. Place ingredients in a large pot. Bring to a boil. Reduce heat and simmer at least one hour, stirring occasionally. Cool chili. Label and freeze. Makes two six-serving meals, three four-serving meals or six two-serving meals.

Directions

Stuffed Peppers: To 2 cups meat mix, add 2 teaspoons paprika, 2 cups cooked rice, 4 cloves minced garlic and 24 ounces tomato sauce. Stuff into 12 large green peppers. Place in roasting pan and bake, covered, at 350 degrees for 40 minutes. Wrap individually in foil; label and freeze. To serve, unwrap stuffed peppers. Place in roasting pan. Pour 2 cans tomato soup over the peppers, and heat at 350 degrees for 25 minutes. Or unwrap and cook in microwave oven until hot.