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Make Ahead Freezer Chili (in the crock pot)

March 2, 2017
Make Ahead Freezer Chili

I’m a huge fan of anything that can be made ahead, and this Make Ahead Freezer Chili is no exception. When I was pregnant with my son, I stocked my freezer with this chili and it made my life as a new mama SO much easier. It’s so simple to throw together and because it cooks at a low temperature all day (in your slow cooker) the end result is a robust, rich and flavorful chili. It’s the perfect meal to bring to a new mom, a sick friend, or serve on a cold winter night when you need some warm and comforting.

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Make Ahead Freezer Chili

Ingredients for Make Ahead Freezer Chili:

2 lbs. ground beef
2 tablespoons chili powder
1 tsp. smoked paprika
1 tsp. ground cumin
2 tsp. salt
1 tsp. pepper
2 – 16 oz. cans kidney beans, rinsed and drained
1 – 28oz. can diced tomatoes, undrained
2 medium onions, chopped
1 green pepper, chopped
3 cloves garlic, minced

Shredded Cheddar Cheese (for topping)
Sour cream (for topping)

Make Ahead Freezer Chili

Directions for Make Ahead Freezer Chili:

Brown beef in skillet with salt, pepper, chili powder, paprika and cuminΒ for approximately 10 minutes or until cooked through.

Make Ahead Freezer Chili
Transfer to slow cooker (or gallon sized freezer bag). Add all remaining ingredients (except sour cream and cheese).

 

 

Give the pot a good stir to mix all the ingredients around.

Make Ahead Freezer Chili

Cook in crock-pot on low for 7-8 hours

Make Ahead Freezer Chili

Or if making freezer chili, seal bag, label, and freeze for later.

Make Ahead Freezer Chili
Defrost freezer chili in refrigerator overnight and transfer to slow cooker for 7-8 hours on low.
Serve hot with sour cream and shredded cheddar cheese.

XOXO,

Irina

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Make Ahead Freezer Chili

Make Ahead Freezer Chili (in the crock pot)

Ingredients

  • 2 lbs. ground beef
  • 2 tablespoons chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 - 16 oz. cans kidney beans, rinsed and drained
  • 1 - 28oz. can diced tomatoes, undrained
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 3 cloves garlic, minced
  • Shredded Cheddar Cheese (for topping)
  • Sour cream (for topping)

Instructions

  1. Brown beef in skillet with salt, pepper and spices for approximately 10 minutes or until cooked through.
  2. Transfer to slow cooker (or gallon sized freezer bag). Add all remaining ingredients (except sour cream and cheese) to slow cooker or freezer bag. Cook on low for 7-8 hours if making right away or seal bag, label, and freeze for later.
  3. Defrost freezer chili in refrigerator overnight and transfer to slow cooker for 7-8 hours on low.
  4. Serve hot with sour cream and shredded cheddar cheese.
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