Monday, October 21, 2013

Freezer Friendly Chili Cook-Off!

When the temps start to drop, I can't think of a better place to be than my kitchen.  Ok, so maybe I'd rather be on a plane to Mexico, in a cozy ski chalet, or snuggled up in my bed - but you know what I mean ;).

                 Ah, my happy place!

The perfect one pot meal for cooler Fall days has to be chili.  I'm actually not a fan of the traditional tomato/beef based version, but I love twists on the classic recipe.  So Meg Lopez, Angela, and I decided to have a chili cook-off, testing out a few non-traditional chili recipes and tweaking them as we go.  Here's what we have cooking for the week ahead:

Chili Verde - Meg Lopez's BEST freezer meal to date ;)

Turkey and White Bean Chili - Angela will be testing this one.

Italian Chili - I'll attempt this one using a mix of sausage, beef, and peppers.

We'll be making them this week for our families so stay tuned for pics, recipes, and, of course, freezing guidelines.  What's your favorite chili recipe?  How do you like to eat your chili?  Here are some of our favorite things to do with chili:
  • Dice potatoes into small chunks and roast with salt and pepper.  Once browned and crispy, place them at the bottom of your bowl and top with a few spoonfuls of chunky chili. 
  • Make baked potatoes for dinner and top with hearty chili.  It's a meal that will stick to your ribs. 
  • An easy freezer meal and delicious casserole, try a corn bread chili bake.
  • No time?  Try your chili in the slow cooker. 
In case you're a fan of traditional chili, here's a recipe you'll want to try.  

Angela’s Classic Chili 
 Serves 4-6 
Slow cook- 4 hours on HIGH or on 6 hours on LOW 

1 ½ pounds lean ground beef 
2 small onions, finely chopped 
1 yellow bell pepper, chopped 
3 cloves chopped garlic 
2 cans (15.5 oz) kidney beans, drained 
1 can (14.5 oz) diced tomatoes 
1 can (8oz) no salt added tomato sauce 
1 cup low-sodium chicken stock or broth
3 tablespoons chili powder 
1 teaspoon ground cumin 
1 teaspoon dried oregano
 ½ teaspoon salt 1

Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth or stock, 2 TBS of chili powder, ½ tsp ground cumin, ½ tsp oregano all in the slow cooker. Cover the cooker and cook on HIGH for 4 hours and LOW for 6 hours. 2. After cooked for the desired time, stir in remaining 1 TBS chili powder, ½ tsp ground chili powder, ½ tsp ground cumin, ½ tsp dried oregano and ½ tsp salt. Serve Warm and Enjoy!!! You can always substitute lean ground beef for ground turkey or chicken and small white beans (navy beans) for kidney beans. It tastes great either way!

To Freeze:
Cool chili completely and ladle into freezer safe plastic bags and seal.  Lay flat and place in freezer.

To Reheat:
Defrost in the refrigerator overnight (sometimes can take 24 hours).  Reheat on the stove top in a sauce pan or in the microwave.  Heat until until boiling and chili has reached 165 degrees. 

No comments:

Post a Comment