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.
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)
Directions for Make Ahead Freezer Chili:
Brown beef in skillet with salt, pepper, chili powder, paprika and cumin for approximately 10 minutes or until cooked through.
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.
Cook in crock-pot on low for 7-8 hours
Or if making freezer chili, seal bag, label, and freeze for later.
Defrost freezer chili in the refrigerator overnight and transfer to slow cooker for 7-8 hours on low.
Serve hot with sour cream and shredded cheddar cheese.