The Best Chili Mac for a Cold Winter Day

My husband and I got married at the age of 22. I know it was young, but honestly, we had been dating for five years at that time and we REALLY just wanted to be married. After the honeymoon when Amin and I were opening our wedding gifts, one of the people I had invited had got me the Betty Crocker “Bridal Edition” Cookbook.

I can honestly say that besides the silverware that someone else got me, it’s been one of the most used gifts. 11 years later, I still pull it out. It taught me everything from how to devein shrimp to how to make chicken broth for chicken soup when Amin had a cold. The recipes were also fairly cheap to make which was a plus since after we returned home from our honeymoon we endured some serious poverty.

While I’ve moved on to some more challenging recipes lately, I usually pull out this book Every November when I’m doing batch freezer meals for the winter. One of our absolute favorite meals is a chili which I throw over pasta and add cheese and sour cream too. It freezes amazingly well and I often cook it in bulk. I can’t tell you how comforting it is after a day of shoveling snow to be able to pull this out and warm it up and dinner is made. It’s also cheap so you have more cash for your holiday shopping!

Betty Crocker Chili: serves 4: 395 calories (without pasta, sour cream, or cheese)

Ingredients

1lb ground beef (I use ground turkey, though I suspect that this would also work for any vegetarian meat substitute so long as it’s similar to ground meat.)

1 medium onion, chopped (about 1/2 a cup)

1 clove garlic, finely chopped (I often use two)

1 can (14.5oz) diced tomatoes, undrained

1 can (8oz) tomato sauce

1 tbsp chili powder

3/4 teaspoon ground cumin

1/4 tsp salt

1/4 tsp pepper

1 can (15 to 16oz) kidney or pinto beans, rinsed and drained if desired. (I personally use Goya red kidney beans.)

Instructions:

1.) In a 3-quart saucepan (I use a large soup pot for my bulk sessions), cook beef or meat substitute, onion and garlic over medium heat for about 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

2.) Stir in remaining ingredients EXCEPT for BEANS. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.

3.) Stir in Beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.

** This is Delicious over some pasta with some sour cream and cheese. You can even add extra onions if that’s your thing!

If you’re planning on freezing this, please make sure you cool it to room temperature before putting it into the freezer. I’ve found that if you throw it right into the freezer the steam can cause water crystals which will water down the pasta a little which is no fun. I will make three or four batches of this in one sitting usually and freeze it. Then on lazy days, or on blizzard days where Amin and I have shoveled a TON of snow, it’s nice to just pull this out and pop it on the stove to warm up and dinner is ready! Enjoy!

If you made this, let me know how it went in the comments below! If you would like to be notified when I post again please SIGN UP for email notifications and if you would like exclusive content into my life then feel free to follow my social media’s listed on the sidebar! Have a wonderful day! – Heather Astaneh