Spicy Freezer Chili

I found this recipe on About.com and I got say it’s so easy and I just love.  Not only that but it easily doubles and even triples making it great for freezing.  I’m also including the nutrional information for those that might be trying to lose weight.

  • 1lb ground beef
  • 2 onions, chopped
  • 5 cloves of garlic, minced
  • 2 (14oz) cans chopped tomatoes, undrained
  • 1 (15oz) can tomato sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 (15oz) cans redy kidney beans, rinsed and drained (for curious minds if you are using dry beans 15 oz= 1 1/2 cup cooked dry beans)
  • 2 tbsp cornstarch (optional)
  • 1/4 water (optional)

Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain.  Mix all ingredients except cornstarch and water in saucepan.  Bring to a boil and then reduce heat, cover and simmer for 50-60 minutes.  If you want thicker chili, mix cornstarch and water in a small bowl until smooth and add to chili, stirring well.  Uncover and cook for about 10 minutes, until slightly thickened.  8 servings

To Freeze:  do not add cornstarch and water.  Cool quickly in the fridge, then place in plastic freezer containers, and freeze until solid.  To reheat, place chili in saucepan with 1/4 cup water an cook over medium heat, stirring occasionally until reheated.  If you want to thicken chili, now add the cornstarch/water paste.

Now based on 8 servings here is the nutrional info (however, sadly, I’m not sure how big the serving should be and if anyone knows how to figure that out I would love to know! eidting to say I think by taking the ounches and dividing them by the 8 servings I get how big each serving is which is roughly 1.25 cups.)

Per Serving:  Calories:  303.3,  Fat 12.6; saturated: 4.8, polyunsaturated: .9, monounsaturated: 5.3,  Carbs: 30  fiber: 10.4, sugar: 3.9, Proteins: 18.5

I hope you enjoy this as much as I do.

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