18 freezer chili Recipes

ground beef, onions, chopped, garlic cloves, minced, diced tomatoes (undrained ), tomato sauce, chili powder, ground cumin, kidney beans (kidney black pinto etc.) or 1 1/2 cups dried beans, prepared (kidney black pinto etc.) or 3 1/2 cups cooked beans (kidney black pinto etc.), cornstarch, water

chili sauce, grape jelly, lemon juice, beef bouillon cube, water, frozen meatballs (or use your own homemade )

frozen hash brown potatoes, shredded reduced-fat cheddar cheese, reduced-fat cream of chicken soup, undiluted, low-fat sour cream, chopped green chilies (optional)

extra lean ground turkey, green chilies or 1 medium green bell pepper, chopped, onions, chopped, petite diced tomatoes , with juice, canned chili type beans, drained (kidneys, black beans, pintos), canned corn, minced garlic, salt, chili powder, cumin

onion, chopped, green pepper, chopped, butter, divided, cooked chicken (or turkey), diced green chilies, undrained, flour, ground coriander, salt, chicken broth, sour cream, shredded monterey jack cheese, divided, tortillas , 6-inches (or soft taco size)

uncooked ziti pasta (or use penne pasta), ground beef (or use 1 lb each) or 2 lbs italian sausages, with casings removed (or use 1 lb each), dried chili pepper flakes (to taste) (optional), onion, chopped, fresh minced garlic, green bell pepper, seeded and chopped, seasoning salt, fresh ground black pepper (to taste), favorite prepared pasta sauce, shredded mozzarella cheese (you will need more to sprinkle on top after baking), grated parmesan cheese, divided (or to taste)

dried beans , soaked overnight, water, brewed coffee, minced garlic cloves, don tsp substitute powdered (optional), onions, diced or 1 bunch fresh parsley or 1 bunch fresh cilantro or 1 cup celery & leaves, chopped with stems, ground cumin, chili powder, oregano, salt , to taste

lean ground chicken, garlic clove, minced, stewed tomatoes, preferably mexican style 398 ml, tomato sauce, chili powder, dried oregano, ground cumin, elbow macaroni or 1 cup wagon wheel macaroni, fresh green beans or 1 cup frozen cut green beans, salt and pepper, shredded monterey jack cheese or 1 cup cheddar cheese

fresh poblano chilies or green anaheim (also called california or new mexico) chilies, fresh jalapeno chilies, ripe tomatoes, rinsed (or peeled, if desired), cored, and chopped, onions (1 lb. total), chopped, minced fresh cilantro, lime juice, salt

lean ground beef, onion, diced (about 3/4 cup), taco seasoning, salt (to taste), pepper (to taste), mild green chilies, chopped, green chili salsa, water, corn tortillas, cheddar cheese or 1 lb monterey jack cheese, grated- less if desired, mild red chile enchilada sauce, green enchilada sauce, sour cream, cream or 3 tbsp milk

boneless skinless chicken breasts, cut into 1-inch cubes, olive oil, paprika (less if you re using smoked ), chili powder (to taste, we like it spicy ), red onion, chopped, green pepper, chopped, red pepper, chopped, corn, frozen, garlic, minced, diced tomatoes with green chilies, low sodium chicken broth, instant rice, sharp cheddar cheese, grated

boneless skinless chicken breasts, olive oil, paprika, onion, chopped, green pepper, seeded and chopped, garlic, minced, diced tomatoes with green chilies, chicken broth, quick-cooking rice, monterey jack cheese

lean ground beef brown/drain fat, dried parsley, chppd onion, chppd or minced fresh garlic, worcestire sauce, tomato sauce here can use fresh tomatoes, tomato paste, juice, pepper, oregano, vinegar, brown sugar, chili powder

flour tortillas or 12, cream of chicken soup, grated cheddar cheese, chopped green onion, cooked chicken, cubed, sour cream, drained mushrooms, green chilies, chopped (optional), milk

black beans, drained & rinsed, butter, cheddar cheese, shredded, chicken, cooked & diced, chili powder, corn, drained, cream of chicken soup, cream of mushroom soup, garlic, minced, instant rice, cooked, mushrooms, sliced or quartered, onions, diced, red bell pepper, diced, tomatoes with green chiles

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.