Chili con Carne for Freezing

A hearty chili con carne with minced meat, beans and corn, lightly spiced. It portions well, freezes easily and can be reheated as needed.

By Beeny · 3 servings · 35 minutes

Ingredients

• 500 g Mixed minced meat
• 2 Stück Onions
• 2 Stück Garlic cloves
• 1 Stück Red bell pepper
• 1 Dose Chopped tomatoes (can, 400 g)
• 1 Dose Kidney beans (can, drained)
• 1 Dose Corn (can, drained)
• 2 EL Tomato paste
• 1 TL Sweet paprika powder
• 1 TL Cumin, ground
• 1 TL Chili powder
• 0.5 TL Chili flakes
• 250 ml Water
• 1 EL Cooking oil
• Salt
• Pepper

Method

1. Finely dice or chop the onions and garlic. Remove the seeds from the pepper and cut it into small cubes.
2. Heat the oil in a large pot and brown the minced meat in it until crumbly.
3. Add the onions, garlic and pepper and cook for about 4 minutes until they soften.
4. Stir in the tomato paste and toast it briefly. Stir in the sweet paprika powder, cumin, chili powder and chili flakes.
5. Add the chopped tomatoes and water, bring to a boil and simmer uncovered for about 15 minutes.
6. Drain the kidney beans and corn, add them and heat through for another 5 minutes.
7. Season with salt and pepper. Let cool completely, fill into three portion containers and freeze.
8. To reheat, thaw the frozen portion and warm it slowly in a pot with a little water, or heat it through in the microwave.