Freezer Cooking: Traditional Chili


spicy chili in bowl with cheese and fritos

Don’t know what to make for supper tonight?  Wish you had something to take for lunch tomorrow? Now you can have both!  This recipe is for your traditional chili, although we add some hot peppers to spice it up because we like it hot in our family!  Anyway, we originally got the recipe off of and have tweaked it a bit to make it to superb!   The recipe is called Deb Doozie’s Blue Ribbon Chili which we always kind of laugh about.  Anyway, it has been given 5 stars with 1,145 reviews!  That’s hard to beat!

It’s super easy to make because it is just a lot of dumping of ingredients and it’s super tasty so I just HAD to share it!  Plus, you can save yourself a lot of cooking time by doubling the recipe and then freezing leftovers for later suppers or for lunches.

ingredients for making traditional chili

Some of the ingredients for making Deb Doozie's Chili


2 lb ground beef

1/2 onion chopped

1 tsp black pepper

1/2 tsp garlic salt

2 1/2 cups tomato sauce

1 (8oz) jar chunky salsa (PACE PICANTE SAUCE… Med. or Hot)

1 packet of chili seasoning (Williams Original)

1 can chili beans

1-4 hot peppers for floating in chili

Game Plan:

1. Saute onions and brown meat together.  Drain grease when finished.

sautéing onions and browning meat

Saute chopped onions and brown meat together

2. Dump all ingredients in a crock pot except for the hot peppers and stir.

ingredients for making traditional chili in crock pot

Dump in all the ingredients together, except for hot peppers

3.  Float hot peppers in chili

Cut the pointed tips off of the peppers to let the juices and flavor flow out but not the seeds.  If you want extra spicy chili, cut the tops of the peppers and allow for seeds to fall out or dice the peppers and stir into the chili.  The peppers I used in this picture are ones I had previously cleaned and frozen.

slicing off the tops of the peppers to add to chili

Cut off the tops (extra spicy) or tips (spicy) of hot peppers to add a kick to your chili

jalepenos floating in chili

Hot peppers floating in the chili

4.  Let simmer in crock pot for at least an hour on low.

I usually mix it all together mid-morning or during lunch and let it simmer until suppertime which is usually 5:30 for us.

5.  Top with cheese or Fritos to your liking and/or serve with cornbread.

spicy chili in bowl with cheese and fritos

6.  Dish up leftovers into storage containers for the freezer and use for a night when you don’t feel like cooking or for lunches on the go!

My husband likes the chili best after it has been frozen and reheated!

traditional chili freezer cooking

Chili divided into individual containers for Jeff's lunches

As winter is hopefully coming to an end, I decided I should use up the last of my chili ingredients.  I didn’t have everything I normally do to make the chili, but it turned out just fine.  I had a black bean/corn salsa instead of the chunky salsa and I didn’t have as much tomato sauce as I normally use.  I couldn’t tell much of a difference so don’t be afraid if you don’t have the exact ingredients.  This is a recipe that is fun to experiment with.

If you want to make your chili go a long way, add some water to it.  I usually add a cup or two of water to thin it out, but if my husband makes it he doesn’t because he likes his chili super thick!  It’s up to you!

Let me know what you think of this recipe?  What changes did you make?

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