~Eat Some, Freeze Some, Make a Big Batch of Chili~

Thick, hearty, spot-on-spiced, stick-to-your-ribs, kid-and-crowd-friendly, ground-beef chili.  That's a mouthful, and, also how I best describe this chili recipe.  Of the many, some more authentic, chili recipes in my repertoire (my Texas-style steak chili is one example and my Buffalo-style chicken chili is another), this is the one that gets taken to and served at Summer picnics, Fall tailgates, and, in the Winter, I make a big batch and freeze it in one-quart containers for cozy, warm snowstorm dinners.  There's more.  It's easy to make.  What's not to love about this:

Thick, hearty, perfectly-seasoned, ground-beef chili:

6  pounds lean ground beef (90/10)

1 1/4  pounds peeled and medium-diced yellow or sweet onion (about 4 cups)

8-10  ounces medium-diced green bell pepper (about 2 cups)

8-10  ounces medium-diced red bell pepper or a medley of red, orange & yellow bell pepper (about 2 cups)

2  tablespoons garlic powder

2  teaspoon each:  sea salt and coarse-grind black pepper

2  40-ounce cans red kidney beans, well-drained

1  16-ounce can red kidney beans, well-drained 

2  14 1/2-ounce cans fire-roasted diced tomatoes, undrained

2  15-ounce cans tomato sauce

1  24-ounce jar medium-heat Tostitos salsa

2  tablespoons chili powder

2  tablespoons ground cumin

2  tablespoons dried Mexican oregano, NOT Mediterranean oregano

1  additional teaspoon coarse-grind black pepper 

~Step 1.  In a 8-quart wide-bottomed chef's pan (or a stockpot), place  ground beef, diced onion diced bell peppers, garlic powder, salt and pepper. Adjust heat to medium- medium-high and sauté, using a spatula to break the meat up into bits and pieces, until meat is cooked through and almost no liquid remains in bottom of pot, 40-45 minutes.

~Step 2.  Add and fold in the well-drained kidney beans.  Add the tomato products:  the undrained fire-roasted diced tomatoes,  tomato sauce and salsa.  Add the spices:  the chili powder, ground cumin, Mexican oregano, salsa and additional black pepper.  Adjust heat to a steady, gentle simmer and continue to cook, uncovered, 40-45 more minutes.  Remove from heat, cover the pot and set aside, to steep, another 40-45 minutes.

Where's the beef?  It's in this chili "con carne".  Chili "w/meat":

Eat Some, Freeze Some, Make a Big Batch of Chili:  Recipe yields 7 1/2-8 quarts/28-32 thick-and-hearty 1-cup servings.

Special Equipment List: cutting board; chef's knife; 8-quart wide-bottomed chef's pan w/straight, deep sides & lid; spatula; ladle; 8, 1-quart freezer-safe containers w/tight-fitting lids

Cook's Note:  Whether your a fan of the show or not, everyone is a fan of chili mac.  My recipe for ~ Walking Dead:  It's Chili & Mac 'n Cheese. Together ~, always gets made made with today's chili recipe, which, of course, makes it, as per my family, the best chili mac ever.  

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)

Comments

[KitchenEncounters]

Carolyn -- Since it freezes so well (up to 12 months), I can't imagine why you would want to make a small batch!

[Carolyn]

That sure is a lot. How long can you freeze it? Can you cut it in half? Thanks