‘Have Me Later’ Chili Recipe
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*all images for illustration purposes only, they do not show the finished recipe unless stated. |
Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.
I am a huge fan of making things in bulk and the freezing them so you can get multiple meals out of them. It is so much easier to make large quanitities of something all at once while you have all the ingredients out and the recipe fresh in your mind, rather than having to make it on different days. The recipe below won’t create a huge amount of chili if you are feeding multiple people, but once you’ve made it once you can then adjust the ingredients to make as much or little as you need so you have some to store for later.
Ingredients:
- - 1lb ground chuck steak
- - 1 large onion (chopped)
- - 2 garlic cloves (minced)
- - 2 cans of diced tomatoes
- - 1 can or jar of tomato sauce
- - 1 tablespoon of chili powder
- - 1 teaspoon of ground cumin
- - Half a teaspoon of salt
- - Half a teaspoon of pepper
- - 2 cans of chili beans
- - Then 2 tablespoons of cornstarch and a quarter cup of water are optional which we will discuss at the end
What you need to do:
The first thing we need to do is prepare the meat, so put a large skillet on a medium heat and then add the meat and break it up and start it cooking. Add the chopped onions and minced garlic to the skillet and then cook it all until the meat is brown all the way through and the onions have gone soft and started to brown too. Then drain off any excess juice produced from that process.
Now grab a large saucepan and put the diced tomatoes, tomato sauce, chili powder, cumin and the salt and pepper into it and then give it a good stir to mix it all up well. Use a high heat to get it boiling quickly and then add the meat mixture you just cooked to it along with the chili beans, then reduce the heat down to low and let it simmer for an hour with a lid on so the meat gets infused with all the flavor, then remove the lid and cook for another 10 minutes to finish it off and it is ready to serve.
If you are going to freeze some of this then let it cool down for a few hours and then pour it into some freezer containers with lids on and freeze it. Then when you want some take it out and add about a quarter of a cup of water to a saucepan then put the block of chili in and heat it on a medium heat for probably 20 minutes or so until it is heated all the way through fully, make sure you stir it regularly so it is heated evenly.
The optional cornstarch and water is if the chili at any point seems too watery and you want to thicken it up, just add all that in and stir it in well and it should thicken it up for you.
Voila!