Nov 012004
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Tammy: Our winner this month is Laurie from —- with her recipe for Favorite Chili. My family likes chili, but I’ve always made it the easy way, by following the directions on the back of an envelope of chili spice mix. This recipe is a little different, including the addition of Velveeta cheese, so I decided to give it a try.

It was unanimous that this recipe was much better than my usual chili. I froze some, to make sure it froze ok. When I served it the next week, Gabe wanted to know if it was the “new” chili recipe, or the kind I always make. Coz the “new” recipe was better than the other, and he hoped it was the “new” one. We eat chili in a bowl, as well as on top of French fries, for Chili Cheese Fries. (That was the only way I could get my kids to eat chili when they were younger!) We had chili that someone else made, and Gabe made a point of telling me my “new” chili recipe was better. So it’s definitely “Favorite Chili” at my house!

It’s easy to make, goes together quickly in the slow cooker, has great flavor, and freezes well too! What more could you ask for? Freeze it in single servings for lunch, or in a large family-size container for dinner.
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6 C.

12 C.

18 C.

24 C.

30 C.

36 C.

Cooked lean ground beef

2-1/2 C.

5 C.

7-1/2 C.

10 C.

12-1/2 C.

15 C.

Canned diced tomatoes

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.

Tomato sauce

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.

Kidney beans

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.

Chili seasoning mix

1/2 envelope

1 envelope

1-1/2 envelopes

2 envelopes

2-1/2 envelopes

3 envelopes

On Hand Ingredients
Velveeta cheese

2 oz.

4 oz.

6 oz.

8 oz.

10 oz.

12 oz.

Assembly Directions:
In a large bowl, stir together the ground beef, tomatoes, tomato sauce, beans, and chili seasoning mix. Do not drain the tomatoes or beans. Stir until evenly combined.

Freezing Directions:
Pour the chili mixture into a rigid container or 1 gallon freezer bag. Seal, label and freeze. Keep the Velveeta cheese on hand.

Serving Directions:
Thaw mixture in the refrigerator. Dump chili into a slow cooker and cook on low for about 2 hours. Before serving, cut the Velveeta in chunks and stir it into the chili until it melts. Serve chili once cheese is melted.

This is my family’s Favorite Chili recipe for sure! The melted Velveeta adds a nice flavor. Add more Velveeta than the recipe calls for, if desired. I do!

Nutritional Info:
Per Serving: 296 Calories; 15g Fat (45.8% calories from fat); 20g Protein; 20g Carbohydrate; 6g Dietary Fiber; 58mg Cholesterol; 636mg Sodium.
Exchanges: 1 Grain (Starch); 2-1/2 Lean Meat; 1 Vegetable; 1-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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