TIP: Soups/stews with beans are stored wonderfully in the freezer and are a welcome addition to your meal, especially on a chilly or rainy day. Previously browned & frozen ground beef will cook more quickly than its uncooked counterpart - keep some on hand when you're putting together a quick soup or sauce recipe that calls for it.
RECIPE:
Have Me Later Chili
Hillbilly Housewife's Freezer Cooking
What You Need:
1 lb ground chuck
1 lg onion, chopped
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1/4 t pepper
2 (15 oz) cans chili beans
2 T cornstarch, optional
1/4 C water, optional
How to Make It:
Place the ground chuck in a large skillet over medium heat.
Add the onions and garlic.
Cook until meat is browned through and vegetables are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.