When I make Chili, I start with 5 pounds of ground chuck, 2 (gallon) cans of red beans or kidney beans, and 2 (gallon) cans of tomatoes. Add onions and bell peppers according to your taste. Also add chili powder to your liking. Or, if you are like me and don't care for chili powder, use crushed red peppers for a little bite. This makes a huge soup kettle full.
Enjoy a meal from it, then cool the rest. Pour enough for a meal into gallon ziplocks. Lay the bag down and let the chili fill the bag nearly to the ziplock edge to eliminate as much air as possible. Seal the bags and lay on cookie sheets in the freezer until they are frozen. Once frozen, set them on edge in your freezer inside a plastic shopping bag. This keeps them handy and also protects them from getting holes rubbed in the bags.
This is a great way to feed unexpected guests on a cold winter's night in the minimum of time. You can thaw them quickly in warm water in the sink, then heat in a pot or the microwave.
By Harlean from AR
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