This chili is designed not just for tonight’s dinner but for the nights when you are too tired to cook yet crave something warm and grounding.
It uses lean ground round and a variety of canned tomatoes and beans, making it a reliable pantry meal. The flavor comes from the trinity of chili powder, cumin, and oregano simmering together with the beef and peppers. It is not overly spicy. It is simply savory and warming.
The beauty of this recipe lies in the portioning. By ladling the finished chili into sealable containers, you create individual servings that are ready to go. It is a simple gift to your future self on a cold, busy evening.
The Recipe
Yields: 6 servings | Prep time: 15 minutes | Cook time: 20 minutes
Ingredients
- Vegetable cooking spray (or a splash of oil)
- 9 ounces ground round
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 3 cloves garlic, minced
- 2 (14.5-ounce) cans chopped tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 3/4 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon dried whole oregano
- 1 (16-ounce) can kidney beans, drained
Instructions
1. Brown the Beef and Aromatics Place a large skillet or Dutch oven over medium heat. Coat the surface with cooking spray. Add the ground round, chopped onion, chopped green pepper, and minced garlic. Cook until the beef is fully browned and the vegetables are tender, stirring frequently to crumble the meat. Drain any excess fat from the pan.
2. Simmer Add the undrained chopped tomatoes, tomato sauce, water, chili powder, cumin, salt, and oregano to the meat mixture. Stir well to combine. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for 15 minutes. Stir occasionally to prevent sticking.
3. Finish and Portion Stir in the drained kidney beans and heat through. Ladle 1 cup of chili into 6 sealable, microwave-safe containers. Allow the chili to cool slightly before sealing the containers. Place them in the freezer.
4. Reheat To serve, remove a container from the freezer. Remove any foil or lid, and cover loosely with vented plastic wrap or a microwave-safe cover. Microwave on HIGH for 5 to 6 minutes, or until heated through. Rotate the dish a half-turn after 2 1/2 to 3 minutes to ensure even heating.
Try it with our Golden Cheddar Cornmeal Loaves or our Golden Cornmeal Drops!
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Make-Ahead Beef & Bean Chili
This Make-Ahead Beef & Bean Chili is a reliable pantry meal using lean ground beef, canned tomatoes, and kidney beans. It is seasoned with chili powder, cumin, and oregano for a savory, warming flavor. The recipe is designed to be portioned into containers and frozen for future meals. An ad-free recipe from Willowgold Farms.
Ingredients
Instructions
Brown the Beef and Aromatics
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Place a large skillet or Dutch oven over medium heat. Coat the surface with cooking spray. Add the ground round, chopped onion, chopped green pepper, and minced garlic. Cook until the beef is fully browned and the vegetables are tender, stirring frequently to crumble the meat. Drain any excess fat from the pan.
Simmer
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Add the undrained chopped tomatoes, tomato sauce, water, chili powder, cumin, salt, and oregano to the meat mixture. Stir well to combine. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for 15 minutes. Stir occasionally to prevent sticking.
Finish and Portion
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Stir in the drained kidney beans and heat through. Ladle 1 cup of chili into 6 sealable, microwave-safe containers. Allow the chili to cool slightly before sealing the containers. Place them in the freezer.
Reheat
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To serve, remove a container from the freezer. Remove any foil or lid, and cover loosely with vented plastic wrap or a microwave-safe cover. Microwave on HIGH for 5 to 6 minutes, or until heated through. Rotate the dish a half-turn after 2 1/2 to 3 minutes to ensure even heating.
