Meet The Most Versatile Chili Recipe You’ll Ever Make
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Bush's black beans, Cargill ground beef, cayenne, chili, chili powder, Clabber Girl, College Inn, Cool Whip, Cumin, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hunt's tomato sauce, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Oregano, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pinto beans, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I like to plan ahead when it comes to meal planning. One of my favorite ways to do that is to make a big batch of a recipe and freeze it for later. The great thing about doing this is that I have recipes stocked in the fridge for any busy day that I can quickly heat up for my family. The downside, of course, is that the same meal can get old if we’ve had several busy nights in a row.
This chili recipe is PERFECT for preventing leftover burnout. On day 1, have the chili straight from the bowl. On day two, add some lettuce, tomatoes, olives, and other favorite toppings to make taco salad. One day 3, use the same ingredients but build nachos as your meal. So versatile, all using similar ingredients, but in different proportions.
Recipe and photo courtesy of Heidi Washington.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip – To store, spoon 3 cups into a gallon size freezer bag and place flat in the freezer. Once frozen, you can turn the bag upright to take up less space.
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please stop sending all those pop ups.