Classic Beef & Bean Chili

Freeze Ahead Recipes

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Here's an easy recipe to add to your "Kitchen Day" prep work. All it takes is a little veggie chopping work, then sitting back and letting your stockpot do the rest of the work. If you want to serve your chili immediately, just add the cans of chili beans and thicken with cornstarch if you prefer, then serve.


  • 1 lb. ground chuck
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 (14 oz.) cans diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 (15 oz.) cans chili beans
  • 2 Tbsp. cornstarch, optional
  • 1/4 C water, optional


Place the ground chuck in a large skillet over medium heat. Add the onions and garlic. Cook until meat is browned through and vegetables are tender. Drain well.

Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan. Place over high heat. Bring to a rapid boil. Add the meat and beans. Reduce heat to low. Cover and simmer for 1 hour. Remove lid and continue cooking for 10 minutes. Place saucepan in the refrigerator for a rapid cool. Pour chili into freezer containers and freeze for up to 3 months.

To reheat, remove chili from the freezer. Place 1/4 C of water in a saucepan. Add the chili and cook over medium heat until heated through. To thicken chili, mix the cornstarch and 1/4 C water together. Add to the chili, stir well, and serve after cooling to a safe temperature.

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