Freezer Friendly: Make-Ahead Chilli
If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead.
2 shallots, chopped
3 cloves garlic, finely chopped
450g Organic Beef Steak Mince
1 tbsp chili powder
dried oregano leaves, 1 tsp
1 tsp ground cumin
1/2 tsp salt
1 x 400g tin of chopped tomatoes, undrained
1 x tin of red kidney beans, undrained
pinch of cayenne
pinch of paprika
In a large pan cook the beef, shallots and garlic over medium heat for 10 minutes, stirring occasionally, until
beef is thoroughly cooked. Drain any juices from the pan. Return beef mixture to saucepan.
Into the beef, stir the chilli powder, cayenne, paprika, oregano, cumin, salt, pepper sauce and tomatoes with
their liquid. Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so it just bubbles
gently. Cover with lid; cook 1 hour, stirring occasionally.
Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture
bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.
Serve straightaway with a variety of sides. Or your make-ahead chilli can be left to cool in the pan and frozen as individual portions in Tupperware tubs for 4-6 months.
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