Mexicali Ground Beef Chili and More

Mexicali Ground Beef Chili and More

This is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Chili Enchiladas below) or just serve from the pot with wedges of baked tortilla. If you prefer a fiery version, add a teaspoon or so chopped canned chipotle peppers.

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Mexicali Ground Beef Chili and More

Yields8 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 can (28 oz/796 mL) diced tomatoes, drained
 2 cups (500 mL) frozen Big Batch Ground Beef (recipe follows)
 2 cans (19 oz/540 mL) kidney or black beans, drained and rinsed
 1 cup (250 mL) frozen corn
 1 sweet green pepper, diced
 2 tbsp (30 mL) chili powder
 1 tsp (5 mL) ground cumin

1

Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated.

Stir in tomatoes, tomato sauce, beans and corn.

Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 30 minutes, stirring occasionally.

2
Big Batch Beef
3

Cook 4 lb (2 kg) Extra Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Ingredients

 1 can (28 oz/796 mL) diced tomatoes, drained
 2 cups (500 mL) frozen Big Batch Ground Beef (recipe follows)
 2 cans (19 oz/540 mL) kidney or black beans, drained and rinsed
 1 cup (250 mL) frozen corn
 1 sweet green pepper, diced
 2 tbsp (30 mL) chili powder
 1 tsp (5 mL) ground cumin

Directions

1

Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated.

Stir in tomatoes, tomato sauce, beans and corn.

Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 30 minutes, stirring occasionally.

2
Big Batch Beef
3

Cook 4 lb (2 kg) Extra Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Mexicali Ground Beef Chili and More
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