Here in Minneapolis, our outdoor temperatures are unseasonably warm and forecasts are predicting a week of above the freezing mark.
The freezer we chose is a 7.5 cubic feet upright Kenmore from Sears. They were on sale and we got the last one in the store. Ordinarily I would choose the most energy-efficient model I could find– in freezers, these are the chest-style models. We opted for the upright because it will allow us to more easily see what is inside and the efficiency deficiency only amounts to a few cents per year.
Over the weekend we did our best to start filling it with food. Sunday we hosted a potluck for other members of our babysitting coop and we provided chili for everyone. We planned for leftovers and a couple nicely labeled containers are now chilling in the deep freeze.
I’m also dreaming up the yummy homemade ice cream I’ll be able to store in there when the days are warmer. Maybe I’ll post some of my favorite gelato recipes then, but for now, here’s the chili recipe that was a hit with our friends:
Crockpot Chili ala Bungalow ‘23
2 small onions – diced
2 cloves of garlic – minced or pressed
1 cup textured vegetable protein (TVP) rehydrated in 3/4C. hot water*
2T chili powder
2 cans of tomato soup
1 can (16oz.) diced tomatoes
1 can Ro-tel tomatoes and peppers
1 can chili beans
1 can red kidney beans -drained
*or substitute 1lb. ground beef browned with the onions
Saute the onions and garlic in 2T oil until tender and golden. Meanwhile rehydrate the TVP with the spices. Combine all ingredients in crock pot and heat on low for 6-8 hours. Serve with grated cheese and sour cream.
For even better taste, make this the day before and let the chili sit overnight to let the flavors mix and develop.