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|
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!!!
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.
Good Time Charlie says
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!
Have I told you lately what a genius you are?
~ Laura says
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????!!!!)
Amanda Hill says
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!
Impulsive Addict says
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
Genius. Thanks for sharing!!
Love this idea! I freeze red sauce like this.
Judy Bonadore says
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.