Dear Sis,
Today I started the day bright and early. I originally planned to try a new recipe for Chicken Burritos to Freeze, but forgot I needed chili in the recipe. Chili I was supposed to make before the Burritos. To self-correct, I ended up making 4 pans of Chicken Burritos and 4 batches of Chili to Freeze. It was a much longer duration on my feet than I had anticipated, but I got the job done.
When making Chili, I realized that my recipe has evolved since I posted it a few years back, so I thought I’d take the time to repost it.
Brandy's Chili
2019-06-23 17:07:23
Serves 8
- 1 1/2 lb. lean ground beef
- 1 onion, chopped
- 1 T minced garlic
- 1 (24 oz jar) tomato sauce
- 2 (15 oz cans) kidney beans, rinsed
- 1 (14.5 oz can) diced tomatoes
- 1 T chili powder
- 1 T cumin
- 1 t oregano
- 1 t pepper
- In a large stock pot, brown beef with onion and garlic. Drain grease if needed.
- Add remaining ingredients and simmer 1 hour.
By b
Adapted from Chili Stew
Tag Sis, You're It! http://www.tagsisyoureit.com/
Brandy's Chili to Freeze
2019-06-23 17:14:56
- 4 (1 gal) freezer bags, labeled
- 6 lb. lean ground beef
- 4 onions, chopped
- 4 T minced garlic
- 4 (24 oz jars) tomato sauce
- 8 (15 oz cans) kidney beans, rinsed
- 4 (14.5 oz cans) diced tomatoes
- 4 T chili powder
- 4 T cumin
- 4 t oregano
- 4 t pepper
- Brown beef 1 1/2 lb. at a time with 1 onion and 1 T minced garlic. Drain if needed. Cool a bit before placing in a freezer bag. Repeat 3 more times, with remaining ingredients.
- Add 1 jar sauce, 2 cans beans, 1 can tomatoes, 1 T chili powder, 1 T cumin, 1 t oregano, and 1 t pepper to each bag. Seal.
- Thaw completely in fridge. Simmer 1 hour on the stove top or slow cook for 4-6 hours on low.
By b
Tag Sis, You're It! http://www.tagsisyoureit.com/
Once my 2 c of chili was ready, I was able to finish the burritos I’d started a few hours before:)
Chicken Burritos to Freeze
2019-06-24 08:54:46
Yields 28
- 4 square foil pans
- 6 T unsalted butter
- 1 onion, chopped
- 1/2 green pepper, chopped
- 1/2 c unbleached flour
- 3 c chicken stock
- 1 (10 oz can) tomatoes & green chilies, undrained
- 1 t chili powder
- 1 t cumin
- 1/2 t garlic powder
- 1/2 t salt
- 1/2 jalapeno pepper, chopped
- 2 c chili with beans
- 1 (8 oz pkg.) cream cheese
- 2 rotisserie chickens, deboned and shredded
- 28 uncooked flour tortillas
- 6 c Colby-Monterey Jack cheese, shredded
- In a stock pot, melt butter. Sauté onion and green pepper. Stir in flour. Gradually stir in broth. Simmer. Stir in can tomatoes and chillies, seasoning, and jalapeño. Cube cream cheese and stir in until melted and smooth. Stir in chicken.
- Cook tortillas according to package instructions and keep warm.
- Place a scant 1/2 c of filling and a scant 1/4 c of shredded cheese in each tortilla. Roll up and place in greased pans. Each pan holds 6 across and then one burrito along the bottom edge.
By b
Adapted from
Taste of Home
Adapted from Taste of Home
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,
b
