Freezer Meal: Chili For 30

Freezer Meal Chili For 30 | via

Freezer Meals: Chili For 30

This recipe comes straight out of our family cookbook passed on to us by my husbands grandparents. The only difference I made to this family recipe was cut it half as the original recipe was for Chili for 60 people and frankly, even though I have a big family that is a LOT of chili.

You see my husband’s grandfather, Papa, was a Baptist minister and as such had several recipes that served a large crowd. We assume this is one of those recipes he would make up to take to church events and such. It really is a basic chili recipe and actually quite easy to make. The hardest part for me was finding a pot big enough to cook it in. My largest stockpot was not quite big enough so we took out our electric roaster oven which I use mostly just for Thanksgiving turkey and that really fit the bill.

Electric Roasting Oven - Use for big batch cooking

Our family really loves chili on a cold winter night and having batches of it already cooked and ready to thaw and heat in our freezer just makes for easy meal prep on busy weeknights. Our very favorite way to eat chili is just with some freshly shredded sharp cheddar cheese and some warm homemade corn bread. But there are other great ways to use chili too. Chili dogs, walking tacos (Frito corn chips with chili & cheese), stuffed inside bell peppers and baked (with cheese). So many great ways to eat chili.

I hope you enjoy this Freezer meal recipe as much as our family does!


  • 12 (15.5 oz.) cans red kidney beans
  • 12 lbs. lean ground beef or ground turkey
  • 4 lbs. onion, chopped
  • 5 tablespoons minced garlic
  • 18 oz. tomato paste
  • 56 oz. canned diced tomatoes
  • 2 – 3 tablespoons chili powder
  • 2 – 3 tablespoons salt
  • 2 1/2 tablespoons sugar
  • 2 – 3 tablespoons ground pepper


  • Working in batches, brown and crumble the ground beef or ground turkey in a large frying pan until no longer pink, drain well.
  • Add the meat to a large stockpot or electric roasting oven along with the rest of the ingredients.
  • Cover and cook on medium-low heat. Simmer for 1 to 2 hours stirring every so often to prevent burning.
  • If cooking in electric roasting oven set the temperature at 200° F.
  • Cool chili to room temperature in spoon into zipper freezer bags.
  • Label each bag with what is inside as well as date frozen.
  • Freeze bags flat in freezer to save room.
  • Chili can be frozen for up to 1 year.
  • To serve thaw and re-heat.