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Video:Spicy Freeze Ahead Chili

with Stephanie Gallagher

This spicy free ahead chili recipe is a snap to make, and it makes a terrific freezer meal.See Transcript

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Transcript:Spicy Freeze Ahead Chili

Hi, I'm Stephanie Gallagher for About.com, and today, we're making a spicy chili recipe from our Busy Cooks site, and it's a perfect make-ahead freezer meal.

Ingredients for Spicy Freeze Ahead Chili

For this recipe, you will need:

  • 1 lb. ground beef (and I'm using an extra lean ground beef so I don't have to bother draining the fat, but you can use any type of ground beef you like)
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 2 14 oz. cans diced tomatoes, undrained
  • 1 15 oz. can tomato sauce
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 2 15 oz. cans red kidney beans, rinsed and drained
  • 2 Tbsp. cornstarch
  • 1/4 cup water

Instructions for Making Spicy Freeze Ahead Chili

Place the ground beef, onions and garlic in a dutch oven or 5-quart heavy saucepan. Cook over medium heat until the beef is browned and the onions are tender. Now add the canned tomatoes with their juices, the tomato sauce, chili powder, cumin, salt, cayenne pepper and kidney beans.Stir the chili, then let it come to a boil. When the chili boils, cover, and turn the heat down to low.

Additional Instructions for Making Spicy Freeze Ahead Chili

Simmer for 50 to 60 minutes. Uncover, and cook for about 10 minutes until thickened. If you want to freeze the chili, let it cool, then place in a freezer-safe container. When you're ready to serve, thaw overnight in the fridge, then return to the pot. Now to make the chili thicker, mix the cornstarch and water together until smooth. Add it to the chili, and stir it in until the chili reaches a thicker consistency.Serve topped with shredded cheese and diced onions. Thanks for watching.

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