Cook and freeze chilli

    Cook and freeze chilli

    25saves
    1hr20min


    1 person made this

    About this recipe: A delicious chilli, made in a huge pan, enough to make 6+ meals which you can simply keep in the freezer and cook from frozen! Alternatively, halve the ingredients to make a simple family meal. A cheap alternative to jars!

    Ingredients
    Serves: 6 

    • 1 red pepper
    • 2 onions
    • 1 to 2 red or green chillies, seeds in or out depending on how hot you like it!
    • 3 cloves garlic
    • 500g lean mince
    • 1 beef stock cube
    • 4 (400g) tins chopped tomatoes
    • 1 (400g) tin red kidney beans
    • 1 (400g) tin mixed beans
    • 1 (400g) tin baked beans
    • 3 tablespoons tomato puree
    • 5 tablespoons Worcestershire sauce
    • 1 to 2 tablespoons paprika, or to taste
    • 2 packets of chilli con carne mix
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Dice the pepper, onion, chilli and garlic.
    2. Fry the mince in a pan with a little oil until brown (add the onion if you wish). Whilst the mince is browning sprinkle the crushed stock cube into the pan and stir.
    3. Empty the tins of tomato and beans into a separate large pan. Add the onions, garlic, chilli and pepper and put the pan on a low/medium heat whilst the mince is browning.
    4. Once browned, add the mince to the large pan and stir in. Add the tomato puree, Worcestershire sauce, paprika and chilli mix.
    5. Season to taste with salt and pepper and add more paprika if required. Leave to simmer on a low heat for 40 minutes to 1 hour. Stir occasionally so it doesn't stick to the bottom of the pan.
    6. Once cooked it can be eaten straightaway, cooled in the fridge to the following day, or frozen. Once frozen, cook direct from freezer until piping hot. Recycled plastic takeaway cartons are an excellent way to store the chilli in the freezer.

    Tip

    You can make this chilli as mild or hot as you like. Simply by adding more or less fresh chilli and paprika. Leave the seeds out of the chilli if you like it mild!

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