Freezer Meal Chili

Jordan and I got a deep freezer and I have gone freezer meal crazy. This recipe has been our go-to. We’ve cooked this one up on multiple occasions and served it to multiple people. It has just the right amount of spice and it’s really easy to make. The recipe 8 entrees, serving 4 each. And it truly does serve 4. These servings sizes are American-style (big) serving sizes. Adapt the recipe to whatever group-size you’re serving.

The recipe is from “Fix Freeze Feast” by Kati Neville and Lindsay Tkacsik. There are some seriously good recipes in there. I linked to the book on Amazon, but apparently its selling for about $30. Looks like they came out with a new book since I bought this one. I’d go with that one ($10) and then you can share some new recipes with me!

6 lbs. of ground beef (I used ground turkey)

4 cups chopped onion

1 Tblsp. minced garlic

12 cups Basic Red Sauce (i’ll follow with this recipe)

8 (15 oz.) cans of kidney beans

8 (15 oz.) cans pork and beans

4 Tblsp. chili powder

4 Tblsp. hot pepper sauce

4 tsp. dried oregano

4 tsp. black pepper

8 one-gallon freezer bags

1. Brown the beef, onion and garlic in a large stockpot until cooked through. Cool the beef after draining the fat and divide evenly among the freezer bags.

2. Into each bag measure 1.5 cups of red sauce, 1 can kidney beans, 1/2 can pork and beans, 1/2 tablespoon chili powder, 1/2 tablespoon hot pepper sauce, 1/2 teaspoon oregano, and 1/2 teaspoon pepper.

3. Seal and freeze.

This is cooking, not baking, so I guesstimated and it turned out delish. To cook all you do is thaw out the bag in the fridge for about a day and then cook over medium heat for about 45 minutes or an hour. Yum.

To make 10 cups of the basic red sauce…

1 (12 oz.) can tomato paste

2 cups hot water

2 Tblsp dried parsley

2 Tblsp minced onion

1 Tblsp minced garlic

1 Tblsp sugar

2 tsp salt

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

1 (28 oz.) can tomato sauce

1 (28 oz.) can diced tomato

1. Mix tomato paste with water.

2. Add parsley through thyme. Mix well

3. Add tomato sauce and diced tomato. Stir together.

This recipe only makes 10 cups, which is 2 cups shy of what the chili recipe calls for. You could just supplement with store bought marinara.

The little bit of effort and prep is well worth it when you have a delicious and easy peasy chili dinner.

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