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Freezer-Bag Classic Beef and Bean Chili
Andre Lewis

Freezer-Bag Classic Beef and Bean Chili

This is the dependable red chili to stock before a busy week: fine beef crumbles, two kinds of beans and enough tomato to stay saucy through a long cook. Brown and cool the beef before it goes in the freezer bag. That one skillet step keeps grease and gray meat out of the crock.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 15 oz canned kidney beans drained and rinsed
  • 15 oz canned pinto beans drained and rinsed
  • 1 cup low-sodium beef broth
  • 1 1/2 tsp kosher salt

Method
 

  1. Cook the beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking the meat into fine crumbles, until it reaches 160°F.
  2. Drain the excess fat, stir in the garlic, chili powder and cumin for 30 seconds, and let the mixture cool completely.
  3. Freeze the beef mixture with the tomatoes, tomato sauce, beans and salt in a labeled freezer bag for up to 3 months; thaw it overnight in the refrigerator.
  4. Empty the thawed mixture into a 6-quart crockpot, stir in the broth, and cook covered on low for 6 to 7 hours.
  5. Stir firmly around the edges and cook uncovered on high for 15 minutes if the chili does not mound briefly on a spoon.