freezer friendly beef chilli meal prep
Freezer-Friendly Beef and Bean Chilli
A rich beef mince chilli with kidney beans and tomato, designed as a batch-cook staple for rice bowls, jackets, or freezer portions.
Overview
Ingredients
for 6 portions- Olive oil30 ml
- Brown / yellow onion2 each
- Garlic cloves2 cloves
- Lean beef mince1,000 g
- Red wine250 ml
- Canned tomatoes800 g
- Tomato puree45 g
- Red chillies2 each
- Ground cumin3 g
- Ground coriander2 g
- Cinnamon2 g
- Worcestershire sauce15 ml
- Beef stock cube1 cube
- Kidney beans800 g
- Cilantro / coriander30 g
- Salt and pepper1 to taste
- Lime1 each
Instructions
-
1
Warm the oil in a heavy saucepan. Cook the onions and garlic until soft, then add the beef and break it up until browned.
-
2
Pour in the wine if using and let it bubble down briefly, then stir in tomatoes, tomato puree, chillies, spices, Worcestershire sauce, stock cube, and seasoning.
-
3
Simmer gently until the chilli is thick and glossy, stirring occasionally so the bottom does not catch.
-
4
Fold in the kidney beans and coriander and cook until the beans are hot and the batch tastes rounded.
-
5
Finish with lime at serving time, then portion the chilli for meal prep with rice, salad, or baked potatoes as needed.
Store and reheat
Cool before storing. Keep refrigerated portions for up to 4 days or freeze for up to 3 months. Reheat slowly until bubbling hot, loosening with a spoonful of water if the chilli thickens.
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