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Spicy Freezer Chili

User Rating 4.5 Star Rating (5 Reviews)


Spicy Freezer Chili

Spicy Freezer Chili

Linda Larsen
This simple chili freezes very well, so make a batch or two and keep them in your freezer for last minute dinners and entertaining.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 6-8 servings


  • 1 lb. ground beef
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 2 (14 oz.) cans chopped tomatoes, undrained
  • 1 (15 oz.) can tomato sauce
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 (15 oz.) cans red kidney beans, rinsed and drained
  • 2 Tbsp. cornstarch
  • 1/4 cup water


Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Bring to a boil, then reduce heat, cover and simmer for 50-60 minutes. If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring well. Uncover and cook for about 10 minutes, until slightly thickened.

To freeze, do not add cornstarch and water. Cool quickly in refrigerator, then place in plastic freezer containers and freeze until solid. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point you can add the cornstarch and water mixture if you'd like a thicker chili.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great!, Guest stitcherny

I have made this several times, both for the freezer and for immediate meals. It does freeze really well; I package meal portions in freezer zip bags. I have even given it to friends and relatives as gifts.

15 out of 15 people found this helpful.

See all 5 reviews

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