My recipe is at the end of this post…. but please use your family’s favorite recipe!! And times it by 2 or more to have extra in the freezer over the winter months. (I times my recipe by 5 and cook it in a large canning kettle).
Once your chili is made, to freeze it, cool completely and then ladle into zipper bags. Freeze flat on cookie trays. When they are frozen solid, remove and stack in freezer.
I think of chili as a holiday recipe, because I use it to make Indian Tacos for my boys’ birthdays. Their birthdays are both in mid-December – and only 1 day apart! They have always wanted to celebrate their birthday together. I only make Indian tacos once a year, so they can have something special that is a little bit different from normal December/holiday meals on their birthday :)
Another favorite chili dish is “train wreck.” We also enjoy having it as regular old bowl of chili, too! Chili freezes well for at least 6 months and you’ll find lots of ways to enjoy freezer chili all winter long!
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 not using canned beans
Cook beef, peppers, onions and garlic until meat is browned. Drain well. 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).
Freezer Directions: Cool completely and ladle into zipper bags or freezer containers. Freeze on cookie trays until they are frozen solid, remove and stack in freezer.
To eat, thaw frozen chili on a plate in the refrigerator overnight, then warm and eat or use in any recipe that calls for chili.