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.

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.

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

Big Batch Beef:

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.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 251

% Daily Value *
Total Fat 6g10%

Saturated Fat 2g10%

Trans Fat 01g
Cholesterol 31mg11%
Sodium 504mg21%
Total Carbohydrate 31g11%

Dietary Fiber 11g44%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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