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The Best Freezer Chili

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. 
Course: Main Course
Keyword: Dinner, Food, Recipe, soup

Ingredients

  • 2 lbs of ground beef. browned and drained
  • 4 8 oz 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

Instructions

  • 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.