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.

MAKES 8 Servings - PREP TIME 5 min - COOK TIME 15 min - TOTAL TIME 20 min

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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:

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) Van Osch 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.

For the original recipe, click here.