Chili is a great idea! I always forget about this dish. I tend to make a lot of dough stuff - tooooooo much dough not helpful for my thighs, but I'll likely keep on making it.Originally Posted by Dave in MPLS
Chili freezes and reheats well. I'm beginning to think chili is the perfect dish in every respect!
Dough-around-filling type dishes generally freeze well (ravioli, pierogi, stuff like that). Usually you can just cook them without thawing first, so they're quick and convenient.
Geez, I'll be right over.Originally Posted by 'IckenNoodleSoup
What's in my freezer right now:
Black Bean and Sweetcorn Chilli
Tomato and Mushroom Ragu.
'Mexican' Bean Burgers.
Curried Nutburgers.
Mushroom, Leek and Butterbean Puff Pasty Pies (individual).
Other stuff that's often in my freezer:
Lentil Shepherd's Pie (in individual ovenproof dishes)
Mushroom and Aubergine Lasagne (in individual dishes) - not vegan
Boston Baked Beans
Less frequent entries ('cos I usually cook them from fresh)
Veggie Curry
Sweet and Sour Tofu
Glamorgan Sausages - not vegan
Err, there's other stuff I can't think of right now..
Love chili! I put it 'over' a baked white or sweet potato often for a work lunch.Originally Posted by OakBlossoms
I like chili because you can make a million things out of it. Add it to leftover rice to make rice and beans. Top it with cornbread batter and bake. Toss some veggie dogs in and make chili dogs.
I want to make hot pocket things, too. My kids would love that.
I usually cook half or a whole bag of dried beans and freeze them in tupperware conatiners. Today I cooked some basmati rice while I sauteed spinach. In with the spinach I threw in some pre-made chickpeas and a jar or Indian curry sauce. Toped the rice with the curry and fresh cilantro and seved with naan bread (so happy I found a delicious brand recently). Had dinner on the table for the family in 20 min!
Oh I gotta try this recipe! Of course with the mandatory Dijon mustard and a splash of BBQ sauce that I add to every chili recipe or even canned chili.Originally Posted by 'IckenNoodleSoup
I do chilli by eye. One 500g bag of red kidney or black beans or pinto beans (or a mixture) soaked overnight and cooked, then drained and set aside. Three or four onions chunky chopped and fried in a big pan til tender. Half a dozen chunky chopped bell peppers (whatever colours) added to the pan and sauteed for another ten minutes or so. Three or four tins of chopped tomatoes added to pan, plus the beans, three or four heaped tablespoons of chilli powder or dried chilli flakes (we like it warm), salt, a hearty glug of tomato ketchup, a couple tablespoons brown sugar, a couple tablespoons unsweetened cocoa powder, a quarter to a half a bag of frozen sweetcorn, err what else.. couple tablespoons cumin powder maybe.. and maybe a little dash of vinegar to taste (ETA: I see Dave uses whiskey!). *just* enough water to cover the beans (I only use about half a can of water to top up the liquid from the tomatoes). Bring to boil, reduce heat, put on a lid (at a jaunty angle) and simmer till thick and glossy. About 40 mins or so, don't forget to stir now and then. I sometimes put a pound of chunky chopped mushrooms in with the bell peppers too, they soak up all the flavours while simmering away in the sauce and turn into little juicy morsels of savouriness, really spicy too - better than any meat substitute. I find this amount serves about eight. But my partner does like a good sized portion and I do most of my bulk cooking for him (I'm on a rice and steamed vegetables kick) Oh, and I must confess that I don't hold back on the salt, or on the vegetable oil either![blush.gif]()
I've never tried that! Sounds good.Originally Posted by Dave in MPLS
Don't forget you can thicken chili with corn meal or better yet masa harina. If your chili isn't TOO watery anyway.
