Hey save time and money, cook in bulk and put your freezer to good use!!!! I made chili the other night and froze about 8 portions to take for lunches!
6 servings
Basic chili recipe:
1 pound ground beef
1 large onion chopped
2 TBLS chili powder
3 TBLS cayenne powder
1/4 tsp ground black pepper
3 c tomato sauce
1, 15 oz can kidney beans- drained
1, 15 oz can black beans- drained
Salt to taste
sour cream
sliced green onion
shredded cheese (usually cheddar)
In a large pot cook the beef until beef is cooked through (add about a teaspoon of salt before cooking), then pour off fat and set aside. Add onion, chili powder, cayenne and black pepper together int he same pot and cook until the onions are translucent. Put beef back in the pot with the onions and spices.  Next, add the tomato sauce and both beans.  Let simmer for 20-30 min or until the chili starts to become thicker. Spoon into serving bowls and top with toppings!!
Bon appetite and post any comments or questions please!!!!


  1. Katie January 30, 2013 at 11:56 pm Reply

    This looks like a great recipe – am eight and a half months pregnant, so will make this and freeze portions for the crazy first few weeks!

    • cookwithmolly February 2, 2013 at 4:51 pm Reply

      YAY!! We will do it together in a few days!!

  2. joanfrankham February 1, 2013 at 11:42 pm Reply

    Sounds great, must try it very soon!

  3. Kasha February 2, 2013 at 12:11 am Reply

    I love making chili and freezing it for those crazy nights when I just don’t feel like cooking. Great recipe!

  4. Love it. Just wanted to thank you for following my blog and found this recipe. Sounds delicious. Here’s a tip I gave my patients to reduce fat even further. I cook up the meat and then actually rinse it under hot water in small colander and then place back in the pot and add seasonings. You can actually taste the flavor more and the texture of the meat melts in your mouth! I look forward to reading more of your posts.

    • cookwithmolly February 2, 2013 at 4:50 pm Reply

      Thank you so much Ellie!! Great tips and I love your blog too!!

  5. Sofia February 2, 2013 at 5:00 pm Reply

    My mum makes her chili in bulk, it always tastes way better than ready made chili too!

  6. fotogfoodie February 2, 2013 at 6:19 pm Reply

    I do this all the time! It’s always good to have some food for when you are sick and don’t feel like cooking too.

  7. beingserbian February 3, 2013 at 4:22 pm Reply

    Thanks for following my blog. I hope you’ll drop by again soon, when you’re not cooking 🙂

  8. Mysterious February 8, 2013 at 5:06 pm Reply

    Sometimes, people don’t realize how much money you can save and more healthy you can eat by cooking your own food, but it’s often also because they don’t feel they have the time. So, by suggesting this recipe that you make in a large bulk and freeze, while it will take more time than making a small amount (more time chopping, more time allocating it to smaller containers to freeze), it’s by learning to make a few things that you can freeze that you can have a home-cooked meal any night even if you don’t have time.

    My tip is this: I bought quite a lot of plastic containers that are all the same, are squarish (not actually cubes) and would give 2-3 servings of chili, soup or stew. My preference is that there be a little leftover in what I warmed-up for another meal but not lots of other meals. I bought about 20 of these containers, so when one container or lid breaks, I still have all the others with the same pieces. I bought some that were inexpensive but that can go into the freezer and microwave. Don’t forget to check this when you buy plastic containers, because even some of the expensive ones don’t necessarily allow this.

    Also, take the container out of the freezer and put in the fridge a day before, if you know it, because if you take it directly out of the freezer and take the top of, the square (and even the round) tops tend to crack. If you want to warm it up in a pot instead of the microwave, run hot water around the sides, first, and it will usually come right out into your pan.

    Alternately, use plastic bags with zipper tops, and you can take that out of the bag to rewarm what could be a single serving in a pan.. Lay them flat in the freezer and you can stack them up. But it’s a bit tricky, since you might wonder if you sealed it, properly. Also, if you reuse your bags, they can spring leaks. If you have something flat that has a lip that can fit in your freezer, put the items on that, then put the entire pan in until your item is frozen.

    One more tip: if you buy ceramic or other microwaveable or oven-proof bowls, line them with plastic wrap or foil and put your servings in that. Put them in the freezer. When frozen, taken them out, wrap the foil or plastic wrap over the top, then use the bowl(s) for the next items. This really requires having a few bowls and not a whole lot to freeze, but it does work nicely when you want to heat in the oven. Then, these items stack nicely if the bowl had a flat bottom.

    Don’t forget to label them. Spring for a marker that works on wet surfaces because, if you’re like me, you’ll forget to label something until after you put it in the freezer and will need to write on something that is damp. Or, if you plan ahead, use masking tape and write what it is and the date. You might want to tell an amount (for example, about 2 servings of soup or 1 cut of chicken broth or whatever; if it has a specific use, 1/2 of chopped walnuts for chocolate chip cookies for Sunday’s potluck will help remind you what it’s for).

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