Mexicali Ground Beef Chili and More

Speedy Mexicali Beef Chili

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.

 

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 Beef (recipe below)
 1 can (19 oz/540 mL) kidney or black beans, drained and rinsed
 1 cup (250 mL) frozen corn kernels
 1 sweet green pepper, diced
 2 tbsp (30 mL) chili powder
 1 tsp (5 mL) ground cumin.
1

Combine ingredients in saucepan. Simmer over medium heat, stirring occasionally, for 15 minutes. Makes 7 cups (1.75 L).

Big Batch Beef:
2

Cook 4 lb (2 kg) 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 Beef (recipe below)
 1 can (19 oz/540 mL) kidney or black beans, drained and rinsed
 1 cup (250 mL) frozen corn kernels
 1 sweet green pepper, diced
 2 tbsp (30 mL) chili powder
 1 tsp (5 mL) ground cumin.

Directions

1

Combine ingredients in saucepan. Simmer over medium heat, stirring occasionally, for 15 minutes. Makes 7 cups (1.75 L).

Big Batch Beef:
2

Cook 4 lb (2 kg) 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.

Speedy Mexicali Beef Chili