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Friday’s Freezer Food: Baby It’s CHILI Outside Recipe

Since the weather doesn’t seem to be letting up anywhere and the snow continues to bombard many places I thought we would do a chili recipe today. What better food to freeze than chili?

Ingredients:

1 lb ground chuck

1 lg onion, chopped

1/2 green pepper, diced (optional)

2 garlic cloves, minced

2 (14 oz) cans diced tomatoes

1 (15 oz) can tomato sauce

1 T chili powder

1 t ground cumin

1/2 t salt

1/4 t pepper

2 (15 oz) cans chili beans or kidney beans

1/4 C water,  I personally use beer, but this is optional

How to Make It:

Place the ground chuck in a large skillet over medium heat.

Add the onions, green peppers and garlic.

Cook until meat is browned through and vegetables are tender.

Drain well.

Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.

Place over high heat.

Bring to a rapid boil.

Add the meat and beans.

Reduce heat to low.

Cover and simmer for 1 hour.

Remove lid and continue cooking for 10 minutes.

Place saucepan in the refrigerator for a rapid cool.

Pour chili into freezer containers and freeze for up to 3 months.

To reheat, remove chili from the freezer.

Place 1/4 C of water or beer in a saucepan.

Add the chili and cook over medium heat until heated through.

Add to the chili and stir well.

Sometimes I just throw the frozen chili in the crock pot and set it to low for a couple hours, stirring occasionally.

Comments

  1. Lauralee Hensley says

    Yum! I’ve got some kidney beans I need to use, so I’m making this today.
    Thank you.

  2. You had me till you said beans–chili does not have beans. Yes, I’m a Texan. 🙂

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