I like to make enough chili to have several meals worth in the freezer. I’ll put our recipe at the end of this post, but go ahead and use your family’s favorite recipe and times it by 2 or more. (I make X5 batches).
To freeze your chili, cool completely and then ladle into zipper bags. Freeze flat on cookie trays. When they are solid, remove and stack in freezer. Voila!
We pull it from the freezer to use for chili bowls, train wreck (pictured above), Indian tacos – and even just regular, plain ol’ chili.
You can find train wreck instructions HERE and I’ll post Indian tacos later this week…
1 pound ground beef
1 medium green pepper, chopped
2 cups chopped onion
2-4 cloves garlic, chopped
1.5 cups soaked and cooked dry beans (or 2 – 16 oz cans)
28 ounces diced tomatoes
16 oz tomato sauce
1 tablespoon each ground cumin and chili powder
2 tablespoons oregano
1 teaspoon basil
Salt, to taste. You will need more if using dried beans
Cook beef, peppers, onions and garlic until meat is browned. Drain and rinse. Return to pot and stir in remaining ingredients. Adjust spices, if you prefer a hotter chili. Cover and simmer 2 or more hours (longer is better). Can also simmer on low in a crock pot.
Okay, now go forth and make chili :)