When we do our big freezer meal assembly days, we always try some new recipes and rotate through some of our favorites, but this Chili is one of the recipes that we make every single time. Because it really is the best freezer chili recipe of all time. I would venture to say that it may in fact be the best chili recipe ever. My neighbor Christie and I get together to do our marathon freezer meal prep sessions. I was telling her how good my chili was the first time we got together for meal assembly and I could tell that she was skeptical, but she texted me after her family tried the chili and let me know that this would be the only chili recipe we would use from now on.

I occasionally make other chilis for the freezer such as White Chicken Chili, Taco Chili, and Thick and Chunky Beef Chili, but always in addition to this one, never instead of. It’s just that good!

While I haven’t entered the recipe in a chili contest, over the years, friends and family have all asked me to share the secret to this meal and told me that it’s the best chili they’ve ever had. I often set out a Crock-Pot® of it for birthday parties and family gatherings. I sometimes use vegetarian Mexican Ground Round in place of the beef. The recipe is one that is almost as old as my marriage. It’s the first meal I attempted to make for my new husband. I used a cookbook we had gotten as a wedding gift. Over the years, I’ve adapted it and tweaked it and this is the result.

The Best Freezer Chili Recipe:

1 1/2 lbs. browned ground beef
1 onion, coarsely chopped
3 garlic cloves, minced
19 oz. can kidney beans with liquid
14 oz. can Heinz chili style beans with liquid*
28 oz. can diced tomatoes with liquid
5 1/2 oz. can tomato paste
1 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. paprika
dash pepper
1 Tbsp. maple syrup (this is my secret ingredient!)

*Note: The chili-style beans can be hard to find. If your grocery store doesn’t carry them, you can substitute pinto beans instead.

Assembly instructions:

Put all ingredients in a large resealable bag and squish them together to combine. Remove excess air, seal, and freeze.

Stovetop Cooking instructions:

Thaw.
Heat in a large pot over medium heat until the desired temperature is reached.
Allow it to simmer so that the flavors meld.

Slow Cooker Cooking Instructions:

Thaw.
Cook in the slow cooker on low for 3-5 hours.

This Chili recipe is one of the meals featured in our Soups and Stews Freezer Meal Plan. The Menu Plans include recipes, prep lists, shopping lists, and printable labels.