Spicy Freezer Chili

Chili with cheese
Brian Hagiwara / Getty Images
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
291 Calories
11g Fat
26g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 291
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 50mg 17%
Sodium 754mg 33%
Total Carbohydrate 26g 10%
Dietary Fiber 7g 26%
Total Sugars 8g
Protein 23g
Vitamin C 19mg 93%
Calcium 109mg 8%
Iron 4mg 23%
Potassium 832mg 18%
*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.


  • 1 pound ground beef

  • 2 onions, chopped

  • 5 cloves garlic, minced

  • 2 (14-ounce) cans chopped tomatoes, undrained

  • 1 (15-ounce) can tomato sauce

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon cayenne pepper

  • 2 (15-ounce) cans red kidney beans, rinsed and drained

  • 2 tablespoons cornstarch

  • 1/4 cup water

Steps to Make It

  1. Gather the ingredients.

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

  3. Drain the skillet.

  4. Mix all ingredients except cornstarch and water in saucepan.

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

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

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

  8. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated.

  9. At this point, you can add the cornstarch and water mixture if you'd like a thicker chili.

  10. Enjoy.