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Taco Chili – Slow Cooking Thursday & Freezer Friday together

October 31, 2008 by angelaskitchen 16 Comments

So, yeah…  didn’t get a post up yesterday for Slow Cooking Thursday.  Sorry, Sandra!  Today’s recipe works for the slow cooker AND it freezes great.  My son really likes this one a lot, especially with tortilla chips or corn bread and a salad.

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Head over to MJ’s and check out Freezer Food Friday.  If you have a great recipe to share the freezes and is gluten free, please leave a comment below with the link and I will add you to the Freezer Food Friday – Gluten Free Edition!

 

You can freeze this after it cooks in the slow cooker.  You can also freeze before slow cooking it by pre-cooking the meat, cooling then adding into a gallon sized zip-seal freezer bag.  Add the rest of the ingredents to the bag.  Remove as much air as possible, seal the bag and squish the ingredients around to mix.  Label and flatten bag.  Freeze.  When ready to cook, thaw bag, put in crockpot and cook!

 

I originally got the base recipe from 30 Day Gourmet and it was on their site forever.  I don’t see it now, but this is how we make it gluten and dairy free to our tastes.

 

Printable recipe card for multiple batches of Taco Chili for freezer cooking (OAMC)

Printable freezer label for Taco Chili

Gluten Free Dairy Free Taco Chili

Angela Litzinger @ test.angelaskitchen.com
Print Recipe Pin Recipe
Servings 12

Ingredients
  

  • 2 pounds ground beef or bison you could also use ground turkey
  • 28 once can crushed or diced tomatoes
  • 15 ounce jar of salsa gluten free
  • 10 ounce bag frozen corn
  • 15 once can red kidney beans drained and rinsed
  • 15 ounce can black beans drained and rinsed
  • 2 teaspoons instant minced onion
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon instant minced garlic
  • 1/2 teaspoon crushed dried red pepper (optional)
  • 1/4 teaspoon dried oregano

Instructions
 

  • Brown ground beef until cooked though. Drain well. Mix the rest of the ingredients in the slow cooker. Mix in the cooked meat. Cook on low for 6 to 8 hours.
  • Serve with tortilla chips or gluten free corn bread.
  • To freeze: After cooking the ground beef, put all ingredients into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
  • To serve: Thaw. Put in slow cooker and cover. Cook on low for 6 to 8 hours.

 

Filed Under: Dairy Free, For the Freezer, GFCF, Gluten Free, Slow Cooker

Previous Post: « Organized Christmas – Day Five
Next Post: Organized Christmas – Day Six »

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Comments

  1. mjpuzzlemom

    October 31, 2008 at 2:47 pm

    Chili in the crockpot is one of my favorites. Thanks for sharing. MJ
    Reply
  2. kelly

    November 14, 2012 at 11:41 am

    Anyone know the nutrition facts on this?
    Reply

Trackbacks

  1. Organized Christmas - Day Six « Angela’s Kitchen says:
    October 31, 2008 at 2:46 pm
    [...] recipe today is to make a freezer meal.  I think I will freeze up half of the double batch of Taco Chili today to save for a meal during the holiday [...]
    Reply
  2. Menu Plan Monday: May 18, 2009 « Angela’s Kitchen says:
    May 18, 2009 at 1:25 pm
    [...]  Taco Chili, tortilla chips, quac, [...]
    Reply
  3. Game day snacky ideas. « Angela’s Kitchen says:
    February 6, 2010 at 5:36 pm
    [...] Chilis: Taco chili, white chicken chili, sweet hot and spicy turkey three bean chili [...]
    Reply
  4. Menu Plan Monday – December 13, 2010 « Angela’s Kitchen says:
    December 13, 2010 at 1:54 pm
    [...] Taco chili and blender corn bread [...]
    Reply
  5. Gluten-Free Menu Plan - Onions says:
    December 13, 2010 at 4:04 pm
    [...] your own green onions and celery on the window sill. For dinner this week, she’s making Taco Chili, Blender Corn Bread, and Turkey Wild Rice Soup that sounds great for this chilly weather. Sounds [...]
    Reply
  6. Menu Plan Monday – December 27, 2010 « Angela’s Kitchen says:
    December 27, 2010 at 9:11 pm
    [...] –  Taco chili with corn chips and [...]
    Reply
  7. Menu Plan Monday – November 7, 2011 | Angela's Kitchen says:
    November 7, 2011 at 7:24 am
    [...] favorites are Burgundy Mushroom Stew, Cassoulet, French Toast Casserole, Sweet and Sour Chicken, Taco Chili, and Turkey Sloppy Joes.  Yum!  If you need some ideas how to adapt a recipe from the oven to the [...]
    Reply
  8. Gluten Free Dairy Free August 2012 Menu | OAMC from Once A Month Mom says:
    August 1, 2012 at 3:38 pm
    [...] Taco Chili [...]
    Reply
  9. Menu Plan Monday – August 20, 2012 says:
    August 20, 2012 at 8:31 am
    [...]  Taco Chili with Garlic Buns(made dairy free by using a gluten and dairy free margarine in place of butter) [...]
    Reply
  10. Menu Plan Monday  |  Better Batter Gluten Free Flour says:
    August 20, 2012 at 8:42 am
    [...]  Taco Chili with Garlic Buns (made dairy free by using a gluten and dairy free margarine in place of butter) [...]
    Reply
  11. Menu Plan Monday – October 1, 2012 |  Better Batter Gluten Free Flour says:
    October 1, 2012 at 6:01 am
    [...]  Taco Chili (from the freezer) with blender corn bread and fresh [...]
    Reply
  12. Menu Plan Monday – October 29, 2012 | Start Gluten Free says:
    October 29, 2012 at 2:11 am
    [...] serve are White Bean Chicken Chili (a family favorite), Beef & Bacon Chili, Sweet Potato Chili, Taco Chili (one of my son’s favorites), and Sweet, Hot and Spicy Turkey Three Bean Chili.  Mmmm… [...]
    Reply
  13. Menu Plan Monday – October 29, 2012 says:
    October 29, 2012 at 8:34 am
    [...] are White Bean Chicken Chili (a family favorite), Beef & Bacon Chili, Sweet Potato Chili, Taco Chili (one of my son’s favorites), and Sweet, Hot and Spicy Turkey Three Bean Chili.  Mmmm…  What [...]
    Reply
  14. My Little Pirate is 3! | Ramblings of a Mama to Many says:
    February 25, 2013 at 4:39 pm
    [...] I just couldn’t swing it this year so I went simple. For the “main course” I made taco chili in the crock pot ($10) and it was a huge hit! For snacks I had fruits (strawberries, grapes, and [...]
    Reply

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