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1) Make-ahead chili (freeze in zip bags)

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground beef
  • 1 can 15 oz kidney beans, drained
  • 1 can 15 oz diced tomatoes
  • 1 small onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef broth

Method
 

  1. In a skillet, cook the ground beef with the onion and garlic until the beef reaches 160°F (71°C), then drain the excess fat.
  2. Stir in the broth, beans, chili powder, cumin, salt, pepper, and tomatoes; bring to a simmer.
  3. Simmer for 15 minutes so the flavors blend. Divide the chili into shallow containers and refrigerate promptly until cold.
  4. Pack the cold chili into freezer bags, press out the air, seal, freeze flat, and transport frozen or at 40°F (4°C) or below in an ice-packed cooler.
  5. Thaw in the refrigerator, or in a leak-proof bag submerged in cold water that is changed every 30 minutes. Pour the chili into a pot and reheat to 165°F (74°C), stirring often.