chili and meat sauce

chili and meat sauce

• divaliscious 15 years ago
  Lately I have been buying ground beef in the bulk packages (but scan for smaller amounts but at the lower per pound price) and I usually make both chili and meat sauce, since the first few ingredients (in my recipes) start out the same. Once the seasonings and tomatoes are to be added, I divide into two pots and cook accordingly. Then freeze the results in several baggies once cooled, out flat, then place in freezer to save space, since they freeze flat.
  
  Once frozen completely, its easy to stack them on up their sides saving even more room.
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• kimmer 15 years ago said:
  I also buy the bulk packages and freeze. Just last week I got a 5 1/2 pound pack of ground chuck for $10 and change. Thought that was pretty good considering it could make at least 5 meals for us. But never thought of freezing flat. Great idea! My freezer space is very limited. I don't have a seperate freezer, just my side by side fridge. And we all know there isn't much room there.
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• blombo 15 years ago said:
  I try to buy as little non bulk meat as possible. I am forever breaking down and individually freezing my meat purchases. I have heard people say freezing the meat gives it a different flavor. I've noticed and now see most of the stuff you get at the store has been frozen at some point. Can anybody tell the difference or heard the same thing? I've never had any comments from guests about my meat so I'd have to say no.
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