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?
Ingredients
- 2 1/4 lbs. lean ground beef
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 large red or yellow pepper, optional
- 2 (28 oz.) cans crushed tomatoes
- 1 (15 oz.) can fire roasted diced tomatoes
- 1 ( 4 oz.) can diced green chilies
- 4 cups water
- 2 (15 oz.) cans dark red kidney beans, rinsed well and drained
- 1 (28 oz.) can pinto beans, rinsed well and drained
- 1 (15 oz.) can black beans, rinsed well and drained
- 1 (15 oz.) can corn, drained
- 3 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 Tbsp. garlic powder
- 2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Brown beef with onion and pepper.
- Drain excess fat.
- Add all of the other ingredients and stir well to combine except the beans and corn.
- Bring to a low boil on medium high heat, then turn down to simmer on low for 30 minutes uncovered.
- Turn off the heat and add the beans and corn and stir well.
- You may also add red pepper, salt and black pepper and season for your taste.
- This will be very hot, so let cool a bit and serve with freshly grated Sharp Cheddar cheese, sour cream and chopped green onions.
- *To freeze- let chili cool completely and place in an airtight bag or container, label and freeze. To reheat, thaw in the morning in the refrigerator and place in a pot and heat on low when you are ready to eat!
- Serves 8-10.
*Linking up at Foodie Friends Friday
G’day and love foods that freeze well, true!
Perfect for that cold winter’s day…like it is today except it is spring here now too!
Cheers! Joanne
Viewed as part of Food Friends Friday Chili Party
Joanne T Ferguson recently posted…Eeny, Meanie, Miney, Moe Daring Kitchen’s Cook Challenge October 2013
Thanks Joanne! I hope the weather warms up for you soon. As far as the chili, I hope you get to try it out when it is Winter!
I love your recipe, make it, freeze it and have it when you need it! With busy schedules this is perfect. Thanks for sharing with Foodie Friends Friday.
Joanne
Joanne/WineLady Cooks recently posted…Quinoa Patties with Peas and Bacon
Thanks Joanne:)