Easy Make-Ahead Chili Recipe
I broke the news in my post last week, I’m bringing back the popular theme, Double Dinners, to the blog. Double Dinners is a concept where the recipe makes enough food for two meals. One to eat right away and another to put in the freezer for a crazier, more hectic time in your life. This super Easy, Make-Ahead Chili Recipe fits the bill!
When I think chili I usually associate it with football.
Especially tailgating and football watch parties for bowl games, national championships, and of course the Super Bowl.
Now it’s time for me to be honest. Chili has never been one of my favorite soups.
Ah. I know!
Scandalous.
Most recipes call for so many ingredients and spices.
So many hours stewing and bubbling away to get
Just
The
Right
Flavor.
But seriously who has time (or grocery money) for all that?
That’s why I lean heavily on this recipe when it comes to game time.
Mostly because, as the name implies, it is incredibly easy and can be made-ahead of time.
Brown ground beef with diced onion.
Add in a couple cans of Rotel.
And two big cans of Ranch Style Southwestern Beans.
Stir it together, heat it all up, and either serve as is, or thin slightly with some beef broth.
Serve with cheddar cheese and sour cream, over hot dogs or Fritos chips, or my favorite option.
Beside a delicious cinnamon roll.
(All my Midwest peeps know what I mean with this one!)
Easy Make-Ahead Chili Recipe
Easy Make-Ahead Chili Recipe is perfect for the big football game, Take from the freezer and heat on the stovetop or in a crockpot. The best chili with just a few simple ingredients.
Ingredients
- 2 lbs Ground Beef
- 1 Onion, chopped
- Salt & Pepper, to taste
- 2 cans (10 oz) Rotel undrained
- 2 cans (26 oz) Southwestern-style beans (Ranch Style Brand) undrained
- 1-2 cups Beef Broth
Instructions
-
In a large pot, over medium-high heat, cook ground beef and chopped onions until beef is browned and onions are translucent. Drain any excess fat and season with salt and pepper to taste.
-
To the beef, add in the undrained cans of Rotel and beans. Stir together to combine.
-
Bring to a simmer, reduce heat and continue to simmer for 30 minutes, stirring occasionally. Adjust seasonings to taste. Add beef broth, until chili reaches desired consistency.
-
Serve half the soup topped with shredded cheddar cheese and/or sour cream. Over the top of chili dogs or Fritos. Or my favorite option, with a cinnamon roll!
-
With the second half of the soup: Allow to cool slightly before spooning into a freezer safe container. Write the following instructions:
Chili
__/__/__ (Date)
*Thaw Overnight in the Fridge
*Reheat in Crockpot, on Stove, or in Microwave
*May need to add splash of beef broth if soup becomes to thick
Place prepared container in the freezer for a meal at a later time.
Recipe Notes
Did you make this recipe?
Tag me on Instagram using @MyFarmhouseTable or #MyFarmhouseTable
Leave a Reply