Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in
remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15
minutes, stirring occasionally. Divide mixture among four 1-quart freezer
containers (about 3 cups in each). Cool quickly. Cover and label; freeze no
more than 3 months (see note). Use freezer mix in the recipes that call for
it. NOTE: Mixture can be stored in refrigerator up to 3 days. When using in
rounds are brown, about 10 minutes longer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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