I love my mom's chili. There is just something about the delicious combination of beans and flavors that always make me happy. The best part of my mom's chili isn't just how good it tastes, but how good it tastes after being frozen. This chili is seriously the best freezer chili. Make a large batch now, freeze half and you a meal for tonight and a night in the future. I love to make extra now because I know the holidays are going to be nuts!
You will need:
- 2 lbs of ground beef. browned and drained
- 4 8oz cans of tomato sauce
- 2 15.5 oz cans of kidney beans, with juice
- 1 15.5 oz cans of pinto beans, with juice
- 1 medium onion, diced
- 1/2 c. diced green chilies
- 1/4 cup diced celery
- 3 Roma tomatoes, diced
- 2 teaspoons cumin
- 3 Tablespoons chili powder
- 1 1/2 teaspoons pepper
- 2 teaspoons salt
- 2 c. water
- 1 tablespoon cayenne pepper (only add for a spicy chili)
Combine all of the ingredients into a large pot. Bring to a boil and then reduce to a simmer. Cook for 2 to 3 hours, stirring every 15 minutes. Serve with warm bread. If you are making a freezer version add the chili to several containers and freeze. When you are ready to serve, run the container under hot water to loosen the chili from the container and then add the chili to a crockpot or pot and cook over medium heat until the chili is hot. Serve the chili with cheese, sour cream and green onions. This chili will keep well in the freezer for 2-3 months.
What is your favorite freezer meal?