Spicy Freezer Chili

Chili with cheese
Brian Hagiwara / Getty Images
Ratings (7)
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
573 Calories
9g Fat
85g Carbs
42g Protein
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 573
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 15%
Cholesterol 50mg 17%
Sodium 107mg 5%
Total Carbohydrate 85g 31%
Dietary Fiber 24g 84%
Protein 42g
Calcium 249mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple chili freezes very well, so make a batch or two and keep them in your freezer for last minute dinners and entertaining. Make a batch or three at the beginning of winter to help get you through the long, cold season. Top with shredded cheese and sliced scallions for an added punch of flavor.

Ingredients

  • 1 lb. ground beef

  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 2 (14 oz.) cans chopped tomatoes, undrained
  • 1 (15 oz.) can tomato sauce
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 (15 oz.) cans red kidney beans, rinsed and drained
  • 2 tbsp. cornstarch
  • 1/4 cup water

Steps to Make It

1. Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain.

2. Mix all ingredients except cornstarch and water in saucepan. Bring to a boil, then reduce heat, cover and simmer for 50-60 minutes. If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring well.

3. Uncover and cook for about 10 minutes, until slightly thickened.

4. To freeze, do not add cornstarch and water. Cool quickly in refrigerator, then place in plastic freezer containers and freeze until solid.

5. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point you can add the cornstarch and water mixture if you'd like a thicker chili.