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Freezer-Friendly Award-Winning Chili Recipe

This award-winning freezer chili recipe is rich, hearty, and perfect for meal prep. Freeze for up to 3 months for an easy weeknight dinner everyone loves.
Course: Main Course
Cuisine: American

Ingredients

Meat & Vegetables

  • 2½ pounds 80/20 ground beef
  • ¼ cup butter ½ stick
  • 1 sweet onion diced
  • ½ green bell pepper diced
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Chili Base

  • 1 28-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes
  • ½ cup water
  • 1 Herbox beef bouillon cube or packet
  • 1 teaspoon agave nectar
  • 4 tablespoons chili powder or to taste
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cumin
  • ¼ teaspoon mustard powder
  • 2 tablespoons canned diced green chiles
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • Salt and pepper to taste.

Instructions

Step 1

  • In a large Dutch oven, melt the butter over medium-high heat.
  • Add the ground beef, onion, bell pepper, salt, and pepper.
  • Cook until the beef is browned and the onion becomes translucent.
  • Stir in the minced garlic and cook for about one minute.

Step 2

  • Add:
  • crushed tomatoes
  • diced tomatoes
  • water
  • beef bouillon
  • agave nectar
  • chili powder
  • cayenne
  • cumin
  • mustard powder
  • green chilies
  • Stir well until everything is combined.

Step 3

  • Add the drained kidney beans and pinto beans.
  • Reduce heat to low.
  • Cover with a lid and simmer for 2–3 hours, stirring occasionally.
  • If the chili becomes thicker than you'd like, stir in an additional ½ cup of water.
  • Taste and adjust seasoning before serving.