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Homemade Freezer Chili

 

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Homemade Freezer Chili
 

 

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Recipe

Homemade Freezer Chili

I have a rule in my kitchen to make a double batch of anything that freezes well, so there will always be something delicious to thaw for dinner when I’m feeling lazy. This homemade chili freezes incredibly well, although you might actually finish the whole batch before you get a chance to put any away. Maybe you should double the recipe, just in case!

Times

  • Ready Time : 0 min

Servings

6-8 servings

Ingredients

  • 1 pound ground meat
  • 1 small steak, diced
  • 1 onion, chopped
  • 3 tablespoons ground cumin
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked red paprika
  • ½ tablespoon crushed red pepper
  • 1 teaspoon chipotle hot sauce
  • 1 (14-ounce) can diced tomatoes, drained
  • 1 (28-ounce) can crushed tomatoes, drained
  • 1 (8-ounce) can diced green chilies, drained
  • 1 (16-ounce) can black beans, rinsed and drained
  • 32 ounces beef or chicken broth

Directions

Add ground meat, steak, and onions to a large pot over medium-high heat. Brown for a few minutes. Add cumin, paprika, garlic powder, cayenne, smoked paprika, and crushed red pepper; mix until the meat mixture is very thick. Stir in hot sauce, tomatoes, chilies, and beans. Add broth, and simmer the chili for 1 hour. Transfer the chili to a pan and bake, covered, for 2 hours. Eat plain, with a bowl of corn chips, or on a hot dog.

Goes with: Cornbread Muffins. In a large bowl, combine 1 ½ cups yellow cornmeal, ½ cup flour, 1 ½ teaspoons baking powder, 1 teaspoon salt,
½ cup sugar, and a few shakes of cinnamon. In a separate bowl, combine 2 eggs, 1 cup soy milk, and 1 cup creamed corn. Pour the wet ingredients over the dry, and stir to combine. Pour mixture into greased mini or regular muffin tins, and bake for 25 to 30 minutes.

 

Tags

About Melinda Strauss

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Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

 

comments

 

5 Responses to Homemade Freezer Chili

  1. avatar says: cooker613

    I hate to sound snide, but tomatoes are bad enough, but beans, BEANS? Really? Beans do not belong in Chilli. It looks like a nice tasty stew, but it is NOT chilli. Sorry.

  2. avatar says: cooker613

    Not a “meat person”, just a Texan (by marriage)! I actually like liek chilli as a cholent. Stew beef, dried chiles, overnight in the slow cooker yum!

    • Okay, I hear that. I have made the bean style chili as cholent before, but I never put in the dried chiles. Which do you prefer? Anchos or Chipotle or ???

  3. avatar says: cooker613

    I use a mixture, the more different chilis the more complex the flavor. I like using a mix of ancho, passilla, negro, pequin, cascabel, guajillo, and maybe a habanero just to punch up the heat profile. Of course a chipotle dosen’t hurt ether. ;0)

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