Bulk Chili Con Carne

Bulk Chili Con Carne is a superb filling dish that is simple to cook and ideal to make in advance. I make this Mexican dish in bulk and freeze in air tight bags in single portions. Served as a main dish with rice and salad for healthy appetites.

Bulk Chili Con Carne

Amazing recipe I make in bulk and freeze.

4.75 from 181 votes

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Course: Main Dish

Cuisine: Mexican

Keyword: Advance, Alcohol, Chili, Herbs, Mince, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6 People

Calories: 525kcal

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Ingredients

 

• ▢ 1 kg lean beef mince
• ▢ 250 ml red wine optional
• ▢ 800 g chopped tomatoes
• ▢ 800 g red kidney beans drain/rinse
• ▢ 2 large onions peel/chop
• ▢ 2 cloves garlic peel/crush
• ▢ 3 tbsp tomato purée
• ▢ 2 fresh red chillies thinly sliced
• ▢ 1 tsp ground cumin
• ▢ 1 tsp ground coriander
• ▢ ½ tsp ground cinnamon
• ▢ 1 tsp Worcestershire sauce
• ▢ 1 cube beef stock
• ▢ 1 bunch coriander leaves roughly chopped
• ▢ 2 tbsp olive oil
• ▢ salt
• ▢ ground black pepper

Instructions

• Place a heavy bottomed pan on a medium heat and add the oil.
• When hot, add the garlic and onion and fry until it starts to softened
• Remove the garlic and onions from the pan and put to one side.
• Increase the heat to medium high and add the mince to the pan breaking up any chunks of mince. Cook until browned.
• Return the garlic and onions to the pan with the mince.
• Add the red wine and cook for 3 – 4 minutes.
• Add the tomatoes, tomato puree, sliced chili, cumin, coriander and Worcestershire sauce and stir well.
• Crumble the stock cube into the mixture and stir well adding a pinch of salt and pepper.
• .Lower the heat so the chili comes to a simmer.
• Cover with a lid and cook over a gentle heat making sure it simmers away for about 60 minutes. The chili should become thicker and a deep rich colour.
• Taste and adjust the seasoning as needed.
• Finally, add the kidney beans and chopped coriander keeping the lid off.
• Cook for a another 10 minutes and then remove from the heat.
• Serve with boiled rice and a green salad for a filling meal for 6.

Nutrition

Calories: 525kcal | Carbohydrates: 43g | Protein: 49g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 321mg | Potassium: 1557mg | Fiber: 13g | Sugar: 7g | Vitamin A: 297IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 10mg