Have Me Later Chili photo
Beef Meats Quick and Easy - Freeze and Reheat

Have Me Later Chili



Have Me Later Chili photo

Have Me Later Chili

Course Main
Cuisine American


  • 1 lb ground chuck
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 14 oz cans diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 15 oz cans chili beans
  • 2 Tablespoon cornstarch optional
  • 1/4 Cups water optional


  • Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
  • Drain well.
  • Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
  • Place over high heat.
  • Bring to a rapid boil.
  • Add the meat and beans.
  • Reduce heat to low.
  • Cover and simmer for 1 hour.
  • Remove lid and continue cooking for 10 minutes.
  • Place saucepan in the refrigerator for a rapid cool.
  • Pour chili into freezer containers and freeze for up to 3 months.
  • To reheat, remove chili from the freezer.
  • Place 1/4 C of water in a saucepan.
  • Add the chili and cook over medium heat until heated through.
  • To thicken chili mix the cornstarch and 1/4 C water together.
  • Add to the chili and stir well.