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Quick, easy chili that doubles as an ice block. (It’ll make sense in a minute…)

October 7, 2011 12 Comments

My mom makes really good chili.
She shared the recipe with me and I make it a lot, and for sure whenever we go camping.  That’s what we eat the first night in camp because I can make it ahead of time and freeze it.  Then it does double duty as “ice” in the coolers for the rest of our perishable items.
A quick recipe for Pat’s Chili:
You will need one of these chili bricks. They are usually in the refrigerated/deli section of the grocery store.

In addition to the chili brick you will need:
2 pounds ground beef
1 large onion, diced
2 big hand fulls of dried Mexican Oregano (you can usually buy this in little bags near the produce section)
a bottle of beer
a cup of salsa (or more to taste)
6 cans of pinto beans
chopped cilantro (plus more for garnish)

In a large stock pot, saute the onion in a little olive oil.  Brown the ground beef in a separate pan and then add it to the stock pot.  (Drain as much oil as possible first).  Add in the remaining ingredients and simmer for about 6 hours.  (I highly recommend using a diffuser.)  Stir whenever you happen to think about it.

When it’s done top with shredded cheese, sour cream, fresh cilantro and chips. mmmmm.
Or, wait until it’s cooled, spoon it into freezer bags and place them on cookie sheets in the freezer so they freeze flat.

this picture is of my chicken chili, but you get the idea
Once they’re frozen, they can either stand up in the freezer like little books of dinner on a shelf…
or, when you pack your coolers for your camping trip use your chili as if it were a block of ice to help keep the other perishable items cool.
By the time we get where we’re going, (12 hours later) the chili is usually thawed enough to turn out of the bag and into a pot to start warming.  After driving all that way and setting up camp, the last thing I want is a complicated dinner.
Easy peasy.



Filed Under: camping, Let me help you, Main Dish, recipes, Tip of the Day, Tips & Tricks

Comments

  1. Kelli says

    October 7, 2011 at 1:58 PM

    I have to say that freezing the chili, using it as ice and then having it ready by the time you get to camp is GENIUS! I love a good chili recipe and will have to try this. As always…thanks!!!

    Reply
  2. Shawn says

    October 7, 2011 at 1:58 PM

    I’ve done the same thing before but with pinto beans in one bag and cooked hamburger meat in another. I precook rice and bring chopped onions, tomatoes, shredded lettuce and cheese and Fritos for a dinner that our family calls Fiesta. So yummy!

    I do not recall ever seeing that chili brick, I’ll have to search that one out.

    Reply
  3. Good Time Charlie says

    October 7, 2011 at 3:39 PM

    That is a really, really good idea. What is in the chili block? I have never even seen such a thing, but then I didn’t even know to look? Recipe looks yummy, it is cold here and I am starting the cold weather recipes. Thanks for sharing!

    Reply
  4. Connie says

    October 7, 2011 at 4:00 PM

    Have I told you lately what a genius you are?

    Reply
  5. ~ Laura says

    October 7, 2011 at 7:52 PM

    Waitwaitwait….you can fit a cookie sheet in your freezer???? Where’s all your stuff??????? 😉

    So, I’ve seen that XLNT thing in the store since forever and never even picked it up before!!! It’s usually near the real chorizo so I figured it was something with lard or weird organs in it! I think I’m going to check it out next time I go to Ralphs!!

    Thanks for sharing this!! It sounds like something we’d really like!! 🙂 (Seriously…the freezer????!!!!)

    Reply
  6. Amanda Hill says

    October 7, 2011 at 8:02 PM

    I am so thrilled I just found your blog! It’s full of amazing work…just became your newest follower and I am so excited to come back for more!

    Reply
  7. Impulsive Addict says

    October 8, 2011 at 6:13 AM

    What if I can’t find that chili brick in my HELLACIOUS hellmart? Because I’m willing to bet that it won’t be there.

    And I’d probably drink the beer. So I’d change the recipe for me to say 2 bottles of beer. I’m so classy.

    You’re always full of ideas. Freeze it flat taking up less space! It’s pure genius. xoxo

    Reply
  8. Johnnie says

    October 12, 2011 at 5:50 PM

    Genius. Thanks for sharing!!

    Reply
  9. Alison says

    October 14, 2011 at 4:33 AM

    Love this idea! I freeze red sauce like this.

    Reply
  10. Judy Bonadore says

    June 23, 2014 at 4:17 PM

    Instead of using re sealable bags and getting a pot dirty, I seal chili in Foodsaver / Seal a meal bags. Freeze first, get air out of bag and seal. At camp, simmer the whole bag in water until hot. Cut open to serve.

    Reply

Trackbacks

  1. Camping Recipe Round Up - Balancing Home says:
    March 6, 2016 at 4:04 AM

    […] from the V Spot has a great chili recipe and a an even more genius idea for packing it up for a camping […]

    Reply
  2. Going camping and choosing recipes from Rook No 17. | The V Spot says:
    August 17, 2020 at 2:11 PM

    […] usually make chili and freeze it in baggies so that it serves as ice blocks in the cooler on the way to the […]

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