CJ’s Chili

Chile is a great recipe to freeze…

 

Ingredients

     1 lb. ground beef
     1 lb. ground pork
     1 teaspoon olive oil
     3 large garlic cloves, minced
     1 large onion, diced
     1 15 oz. can diced tomatoes with chilies
     1 28oz. can crushed tomatoes
     1 8 oz. can of water
     2 bay leaves
     ¼ cup chili powder
     2 teaspoons cumin
     2 teaspoons cayenne pepper
     2 teaspoons masa flour
     kosher salt, to taste
     1 16 oz. can dark red kidney beans

 

Recipe Directions

1. Pour olive oil into a large cooking pot over medium heat. Add garlic, cook for 1 minute.
2. Add in onions and cook until soft. Then add ground beef and pork, cook thoroughly, about 5 minutes.
3. Stir in can of diced tomatoes and can of crushed tomatoes. Fill ½ of the empty can of diced tomatoes with water, stir in.
4. Add bay leaves, chili powder, cumin, cayenne pepper, masa flour, and salt. Stir until thick.
5. Add kidney beans and cook for 5 minutes more.

 

Freezing Directions

1. Allow chile to cool.
2. Pour into large freezer zip-lock bags or other freezer safe containers. Divide portions based on how much you’ll defrost at each time.

3. Good frozen 2-3 months.

 

Defrosting Directions

- There are a couple of ways to defrost…
1. Remove from freezer and place in refrigerator for approximately 32 hours.Then reheat in pan on the stove over medium heat.
2. Remove from freezer and take out of zip-lock bag or container. Place in microwave safe container and microwave for the time appropriate for the amount defrosting.