Yesterday was cold and rainy. It was a perfect day to come home and enjoy a bowl of warm chili for dinner, so that is exactly what I did! I consider chili the perfect freezer food. Why? The recipe doubles easily and tastes just as good when it is thawed and reheated.
You can make chili using your favorite recipe – or you can try mine below. It’s a simple recipe that comes together quickly. The flavor is good and gets better as it simmers. This recipe is (again) from my mother-in-law, with slight adaptations from me. They are not a beans in chili family, so this recipe follows their tradition. If you like beans in your chili, feel free to add some! My mom’s chili had beans in it so I won’t be offended in the slightest! However you make your chili, double it and freeze some soon. You’ll be glad you did on the next cold fall or winter.
1.5 pounds of hamburger, cooked and drained
1 large onion, diced
2 garlic cloves
1 teaspoon oregano
1 teaspoon cumin
2 tablespoons chili powder
2 cans (28 ounce) diced tomatoes
1 can tomato soup
In a large saucepan, combine hamburger with diced onion and spices. Stir together over low heat. Add tomatoes and tomato soup. Allow to simmer on the stove (covered) for one hour.
As I said before, chili is a very easy dish to double. Allow the chili to cool before storing it in the freezer. I freeze chili in quart size freezer bags (laid flat) or in quart canning jars. Both work well.
We like to eat our chili with cheese on the top. I like to mix in crushed corn tortilla chips which reminds me of a tortilla soup. My husband likes to eat his chili with Fritoes on the side. You can try either of our variations or eat it as is! You can also add more tomatoes and / or more chili powder if you desire.
For all my other freezer cooking recipes, click on the button below to view the rest of my recipes from 31 Days of Freezer Cooking.