Sharing food and getting to know new friends – what’s not to like?
I read a post from Molly about having a freezer meal party – and then a new friend posted on our Facebook group about having one. I jumped in. While the prep was heavy on the front end – we had dinner for that night and I have 4 (now 3) meals in our freezer for those busy nights or hard mothering days when I don’t feel like cooking.
A note on cooking for the freezer: I’d rather not do it all the time. Its ok. Some mothers rely on it heavily – I’m more spur of the moment in our cooking, at least weekly, and love to make things fresh and right then. I usually can get quite a bit done during nap time or we just eat later after the boys go to bed. But, for those who love do it – thanks for finding ways to provide your family healthy foods. Keep it up!
This recipe for chili is from a wife, momma, and athlete. My husband has loved it – and loves the spice in it. I’m sure you can cut back on the jalapenos if you like your chili with less heat. Thanks Delaine!
- 2 pounds ground beef
- 2 onions
- 4 ribs celery
- 4 T canola oil
- 2 cans tomato paste
- 1 28 oz can pinto beans, drained
- 3.5 T jalapenos, chopped
- 3.25 T chili powder
- 3.25 T cumin
- 2 tsp basil
- 1.5 t oregano
- 2 tsp garlic powder
- 2 T salt
- 1 can corn, drained
- Cook the ground beef. Set aside to drain on some paper towels.
- Cook down the onion and celery in some canola oil.
- Combine all the rest (except corn) and add 3-5 tomato paste cans of water.
- Simmer on low for an hour.
- Test the seasonings and see what you need to add (if anything).
- Add corn right before serving.
- Top with cheese, sour cream, bacon, avocado - anything. Serve with fritos, spaghetti, or cornbread.