I love to make chili on a cold winter’s night. It is the perfect meal to warm your family up. Last night I made this for dinner and this recipe makes a lot, so today I am freezing the leftover chili. This chili freezes really well and one pot should be enough for two meals. This hearty chili is loaded with ground beef, pinto beans, kidney beans, black beans, colorful peppers, onions, sweet corn, chiles and fire roasted tomatoes seasoned to perfection with spices from your pantry, not a packet! I’ve made this chili for birthday party meals and for numerous guests and it’s always a favorite. The best part is that it tastes like it’s been cooking all day, when in fact it really only takes about 30 minutes to make! Who knew that homemade chili could be so easy. That’s my kind of meal! 🙂
Now, you can eat this right away when you make it, but if you do decide to freeze this, all you have to do is take it out of the freezer the night before and let it thaw a bit in the refrigerator before warming it up in a large pot the next day. I find that freezing my soups and chili flat in large gallon sized freezer bags gives me more space in the freezer. What kind of soups or chili are your favorite to freeze?
*Linking up at Foodie Friends Friday