Apr 29, 2017


Almost 30 years ago, a dear friend shared this easy EASY chili recipe and it’s been our family’s absolute favorite ever since. In preparation for the newest granddaughter, Goldie’s, baby blessing (isn’t she the SWEETEST:)

goldie pic

I used my entire three-month supply of chili ingredients cooking a triple batch for the family dinner. Loved having so many of the supplies already in my home and ready to go! With extra hamburger in my freezer, and butter always in the fridge, all I needed to purchase were the onions and green peppers.

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The first step (once the veggies were diced) was to melt the butter and saute’ the diced onion. I like giving the onion a bit of a head start. When the onions began to turn slightly golden I added the diced green peppers and minced garlic. (Remember, you’re looking at a triple batch here:)

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While the veggies continued to cook, I quickly opened cans and measured out the basic spices.

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Then, in a separate pan, extra large because I was making such a giant batch, I cooked the ground beef and spooned off the excess fat.

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Last step was to add the tomato soup, kidney beans with their liquid, diced tomatoes, spices, and cooked vegetables to the ground beef.

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Stir, heat, and done!

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This is exactly how food storage makes my life EASIER on a daily basis! Even when I need to prepare an extra large food assignment, the process is so much more efficient with most of the ingredients already in my cupboard.

Fresh Ingredients

3 tablespoons butter

1 large onion, diced

1 green pepper diced

1 pound ground beef

Storage Ingredients

1 can tomato soup (10 3/4 oz.)

1 can kidney bean (15 oz.)

1 can diced tomatoes (14.5 oz.)

1 clove garlic, minced

1 bay leaf

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon tabasco



  1. Kris Says:

    Goldie is absolutely BEAUTIFUL!!! What fun it is to be a grandparent :) I made some chili 2 weeks ago and made big batch so that I could freeze some for a later meal. This week was the leftover chili week and it was just as great as the first day we had it. I love that I can use my food storage and get some leftovers all at the same time. FYI: when ever i have left over chopped onion or green pepper or other vegetables i pop them in the freezer so that i can use them at a later day like when i make chili :)

  2. Liesa Says:

    Hi Kris! You know alllll about darling granddaughters!
    I feel the same way about the advantages of leftovers. Some of this chili is in our freezer, available to be served on one of the days following Thanksgiving, when I really REALLY don’t want to bother with cooking another meal. Ever been there?
    I’ve also found that those little bundles of frozen diced veggies are great for when you want to throw together a quick breakfast omelette:)

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