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Recipe Summary

Mexicali Ground Beef Chili and More
Difficulty: Easy
Preparation: 5 min
Cooking: 15 min
Makes: 7 servings
Best Suited for: Pot Luck/Buffet,Lots of Kids,

Nutritional Information

Per Serving (251 calories, 21 g protein, 6 g fat (2 saturated fat, 0.1 g trans fat, 31 mg cholesterol), 31 g carbohydrate (11 g fibre), 504 mg sodium, 4 mg iron (28% DV), 4 mg zinc (40% DV))

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Mexicali Ground Beef Chili and More

Mexicali Ground Beef Chili and More

This SUPER simple chili can be served as is or tuck into tortillas, top with shredded Cheddar and bake as a Easy Enchiladas. See BRIGHT IDEAS for complete instructions.
1can (28 oz/796 mL) diced tomatoes, drained
2 cups (500 mL)frozen Big Batch Ground Beef (recipe follows)
2cans (19 oz/540 mL) kidney or black beans, drained and rinsed
1 cup (250 mL)frozen corn
1sweet green pepper, diced
2 tbsp (30 mL)chili powder
1 tsp (5 mL)ground cumin
  1. Combine ingredients in saucepan.
  2. Simmer over medium heat, stirring occasionally, for 15 minutes or until heated through.
  • Big Batch Beef: Cook 4 lb (2 kg) Extra Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.
  • Bright Ideas: 1. Make a so-simple NACHO TOPPER by combining 1 cup (250 mL) EACH frozen Big Batch Beef and your favourite salsa; heat in microwave until hot. Serve over nachos and top with shredded Cheddar cheese and sliced green onion. 2. For EASY ENCHILADAS, spread 2 cups (500 mL) Mexicali Chili in 13 x 9-inch (3 L) glass baking dish; set aside. Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese. Bake in 350°F (180°C) oven for 30 minutes. Makes 8 enchiladas.


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Chunky Beef Chili 

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