Ultimate Batch Cook Chilli Con Carne

Delicious Batch Cooked Chilli Con Carne, that can be turned into 5 other tasty meals in no time.

Ultimate Batch Cook Chilli Con Carne

The other-MM and I love to batch cook. We batch cook on a Sunday once every month or so. It creates healthy meals we can enjoy all week.

Not only that, they are cheap to prepare. With portions less than a £1

I recently posted about how we batch cook, and a few of you asked for recipes - especially recipes that you can turn into multiple meals to mix things up. So here you go: an Ultimate Batch Cooked Chilli Con Carne.

This recipe comes with a bonus: 5 other recipes to turn this Batch Cooked Chilli into 5 other meals too, so you are never bored of eating Chilli.

Ultimate Batch Cook Chilli Con Carne

This Chilli Con Carne can be turned into multiple different meals - but also be a straight-up Chilli with Nachos or Rice.

Slow Cooked Chilli with Stewing Steak
Slow Cooked Chilli with Stewing Steak

Ingredients

Serves about 12 portions

Method

Step 1: Prepare your onions. Chop and dice both onions. To chop an onion, make sure you have a sharp knife. Chop the roof off but leave the top on. Then, make an incision through the outer layer and peel off the skin and outer. Now cut in half. You should now have two halves with no skin. The goal is to create thin matchsticks whilst the top is still attached. Take one half of the onion, place the flat half on a work surface and cut lengthwise incisions from the down from the top but without cutting through. Now repeat this from with horizontal incisions down to the top but without. This should leave you with really fine matchsticks but that are still attached to the top. Now turn the knife as if you were going to slice half moons across the onion and slice.

Step 2: Prepare your veg. Chop and dice your peppers. Chop the top off the carrots and make incisions to take out the heart. Break out the heart. Cut the pepper in half, then quarters, then eights. You can now slice into thin lengths, and if you want to dice finer, slice the lengths into smaller pieces. If you want to peel your carrots go ahead, but otherwise chop the top and bottom off, then slice in half, then into quarters. If you want a fine dice, slice again into eighths. This leaves you with long strips of carrot. Chop these horizontally to dice into smaller pieces as small or as large as you like. Try to keep even sizes with your peppers.

Step 3: Prepare your chillies. Cut off the top of your chillies, then cut lengthways to cut them in half. Take out the heart. If you like heat you can keep the seeds. Cut the chillies in quarters lengthways, and eights again. You should have long strips. Now cut horizontally to dice into small pieces. Do not touch your eyes. If you do not like heat, only add a bit of chilli at a time. You can always add more heat, but you can’t take it out.

Step 4: Prepare your garlic. Take 4 medium cloves of garlic. Garlic is easy to peel and dice. Take a garlic clove with its skin on. Take a knife and place it flat on top of the clove. Using the heel of your palm, push down hard. The garlic will break into bits. Now peel the skin off. Top and tail the hard garlic clove, and discard. Now take your knife and finely chop into small pieces.

Step 5: Heat a very large pot on high heat. Add 2 tbsp of vegetable oil and heat for a couple of minutes until sizzling. Put a tiny bit of onion in to see if it’s hot. You are going to seal the meat, but not cook in. The goal is to seal the meat and get some crispy colour on the meat. You are not going to constantly fiddle with the meat, but place it in the pan and leave it be. Then turn it infrequently to get colour on each side of the meat. Take your 900g of stewing steak and add to the hot pan. Add 1tbsp of plain flour and stir to cover the meat in the flour. Don’t overcrowd the pan, If the pan is not large enough, split your stewing steak / flour into multiple batches. Don’t worry about brown or dark brown bits - that’s the point, those caramelised bits are tasty! Don’t worry about bits getting stuck on the bottom of the pan. Stir the meat infrequently to brown each side. Once your meat is browned on each side, take it out of the pan and place on a plate. Do not take any juices out of the pan.

Step 6: Boil a kettle of water. Lower the heat on the pan to medium heat, and add your onions to the juices and cruft left in the pan. Cook the onions for around 5 minutes on medium heat stirring now and then. After the onions start to take on some colour, add a small amount of recently boiled kettle. Don’t cover the onions, just a dash of water to half cover them. Scrape the bottom of the pan with a wooden spooner to loosen any goodness stuck on the bottom of the pan and continue cooking the onions until they start to become translucent. If the water evaporates, add some more until the onions are translucent.

Step 7: Add your peppers and carrots. Your pan should be quite dry. Stir into the onions and top-up with a dash of water again. Cook the peppers and carrots until they are just starting to soften, around 5 minutes. If the water evaporates, add a little more.

Step 8: Add some flavours to your pan. Add your chopped garlic. Add 1 tbsp garlic paste, 4 tbsp tomato purée and stir. Cook out the tomato purée for a minute whilst stirring. Add a tiny bit of water if the pan is too dry. Now add 1 tbsp ground black pepper, 1 tbsp ground spoked paprika, 1 tbsp ground allspice, and 1 tbsp ground cumin and 1 tbsp worcestershire sauce to the pan and stir well.

Add some of your chopped chillies to the pan. Add some ground dried hot chilli powder to the pan and stir. If you are nervous about the heat, just add a bit. You can always add more later. If you are brave, add the lot.

Reintroduce the meat that’s on a plate, and stir. Cook out for a minute, and add a dash of water if the pan ends up drying out again.

Step 9: Break 1 beef stock cube into pieces and add to the pan. Add two 400 g cans of chopped tomatoes to the pan and stir well. Use a recently boiled kettle and fill each can up halfway. Carefully swish the cans of recently boiled water to get out any tomato goodness and add to the pan. Drain a 400g can of kidneys beans and rinse with clean water. Drain a 200g can of sweetcorn and rinse with clean water. To save washing up, just partially open the can so a bean can’t escape and then run the cold tap into the can and carefully shake. Add the kidney beans and sweetcorn to the pot.

Step 10: From a recently boiled kettle, top-up enough water to cover all ingredients. The water should just cover all ingredients. Bring the pan to a hard boil and stir well. Once the pan is boiling turn the heat right down to the lowest heat possible. Now take a teaspoon and taste. How does it taste? Is it missing anything? Is it too bitter - add 1 tbsp sugar? Is it not spicy enough - add more chopped chillies and chilli powder? Is it missing pepper - add ground black pepper? Is it not rich enough - add some more tomato purée.

Step 11: Partially put a lid on the pan, but don’t clamp it on, leave it 95% on. Leave the pan on a simmer for as long as you dare. You can leave it for just 1 hour and taste. Or best, leave it for four or five hours. The longer you leave it the more tender your steak will be, and the tastier your chilli will be. Check the pot every 45mintues to 1 hour and top-up with kettle water if the pan is losing too much liquid.

Step 12: Measure out 1 cup of rice per person and place in a pan or rice cooker. Thoroughly wash the rice in cold water. Rub with between your fingers and palms until the water goes a milky white. Drain this water, and repeat until the water is much more clear.

Add 1.5 cups of water to the pan per person, or enough water until the water is about the height of your fingernail above the rice. Bring to a soft boil then turn the heat to it’s lowest setting and clamp a lid on the pan. Leave for around 10 minutes or until all of the water is absorbed. If you have a rice cooker, just add the rice to the rice cooker with the same amount of water and set it to cook.

Step 13: Take the Chilli off the heat and leave aside to rest. Don’t worry, it will retain its heat. Wait for the rice to absorb all the water, or your rice cooker to finish. Serve with rice & sour cream and sprinkle on some more chopped coriander. Add a grating of strong cheese if you feel brave.

You can also cook this meal by cooking in the oven in a casserole dish. At step 8, decant to a large casserole dish and mix all ingredients in the casserole dish instead, don’t worry about bringing to the boil - just get everything in the dish and stir thoroughly. Then place in the oven covered in tinfoil or the casserole dish lid for as long as you dare on medium heat around 170oC or 150oC fan.

Save For Later This meal is ideal to put into tupperware and save for later in the week. Either microwaved for lunch or reheated for an evening meal. It will last a week. This Chilli is better the next day after leaving to rest in the fridge. Just reheat thoroughly in a pan, and jump to Step 12.

It can also be portioned up into freezer bags and frozen for longer-term storage. It’ll last for months and months in a freezer.

Alternative Meals

This Ultimate Batch Cooked Chili Con Carne Recipe is great to use as a base for other meals. It saves eating Chilli every night. Reusing previously portioned meals as a base for slightly different takes is a great way of mixing up what you eat.

Here are 5 other recipe ideas you can use with premade portions of this Ultimate Batch Cooked Chili Con Carne Recipe

Keep It Mexican - Burritos

Use the Chilli as a base for Beef Burritos.

Ingredients:

Serves 1

Step 1: Defrost the Chilli for a day in the fridge if it’s frozen. Reheat the Ultimate Batch Cooked Chili Con Carne thoroughly in a pan on the hob on medium heat.

Step 2: Chop the fresh tomato into eights. Slice and dice the quarter iceberg lettuce into pieces or strips. Add to a plate and dress with 1 dash of olive oil, 1 pinch of rock salt, and a squeeze of lime.

Step 3: Grate 50g of strong cheddar cheese or similar. Take 1 corn wrap and place half of the Chilli mix in a line down the middle. Leave a space at one end. Now place half of the grated cheese alongside. Spread some sour cream down the same length. Now wrap the Burrito up and fold in the end as you go. Repeat for the other wrap and serve.

Keep It Mexican - Enchiladas

Use the Chilli as a base for Beef Enchiladads.

Ingredients:

Serves 2

Step 1: Defrost the Chilli for a day in the fridge if it’s frozen. Reheat the Ultimate Batch Cooked Chili Con Carne thoroughly in a pan on the hob on medium heat.

Step 2: Chop the fresh tomato into eights. Slice and dice the quarter iceberg lettuce into pieces or strips. Add to a plate and dress with 1 dash of olive oil, 1 pinch of rock salt, and a squeeze of lime.

Step 3: Take 1 corn wrap and place half of the Chilli mix in a line down the middle. Now place half of the grated cheese alongside. Spread some sour cream down the same length. Wrap the enchiladas lengthways and place them alongside each other a baking tray.

Step 4: Preheat the grill to high temperature. Grate 100g of strong mature cheddar cheese. Cover the enchiladas in the baking tray with the cheese and place under the grill for a few minutes until the cheese is melted and starting to darken. Serve with the salad.

Chilli Curry

Yea sure, fine. Call me insane. But it works! Whilst it sounds odd, this works as a quick curry in the evening when you want to scratch that curry itch. It’s not quite as good as a proper curry - but it certainly hits the spot.

Ingredients:

Serves 2

Step 1: Defrost the Chilli for a day in the fridge if it’s frozen.

Step 2: Preheat an oven on 200oC or 180oC fan.

Step 3: This is for a rapid evening meal, but if you prefer you can use your own dry spices and own spice mix. In a pan on the hob on medium heat, melt 10g of butter. Add 1tbsp premixed garam masala powder and 1tbsp premixed hot curry powder to the melted butter and cook on medium heat for a few minutes. Add the defrosted Chilli to the pan and heat on medium heat until heated thoroughly. Stir thoroughly.

Step 4: Measure out 1 cup of rice per person and place in a pan or rice cooker. Thoroughly wash the rice in cold water. Rub with between your fingers and palms until the water goes a milky white. Drain this water, and repeat until the water is much more clear.

Add 1.5 cups of water to the pan per person, or enough water until the water is about the height of your fingernail above the rice. Bring to a soft boil then turn the heat to it’s lowest setting and clamp a lid on the pan. Leave for around 10 minutes or until all of the water is absorbed. If you have a rice cooker, just add the rice to the rice cooker with the same amount of water and set it to cook.

Step 5: Turn the heat down on the oven and reheat the premade naan bread per instructions, usually around 5-10 minutes.

Step 6: Once the rice is cooked, serve with the heated naan and the reheated chilli on a plate. Tasty curry in the time it takes to cook some rice.

Mexican Wrap Bake

This is one of our favourites. Think of it as a Mexican Lasagna, but instead of pasta - layer up wraps!

Ingredients:

Serves 2 to 4

Step 1: Preheat an oven 200oC or 180oC fan.

Step 2: You are going to make a béchamel sauce. If that sounds scary - don’t worry. It’s super simple. Melt 25g in a pan on medium heat. Once melted, add 2 tbsp plain flour and stir. It’ll turn into a bit of a paste, this is a roux. Cook this out for a minute or two whilst continually stirring with a whisk. This cooks out the flour a little so you don’t end up with a source tasting of raw flour. Now add a dash of milk - enough to cover the pasty flour and buttery mix and turn the heat up around 200ml should be enough, but don’t add too much, you can always add more later if the sauce is too thick. Continually stir with the whisk. Don’t worry if the flour paste is a bit lumpy, as the milk warms the lumps will melt away. Once the milk gets hot, the sauce will thicken. Add ½ tsp ground nutmeg and ½ tsp ground black pepper and stir in thoroughly.

Step 3: Add half of the grated cheese to the sauce and stir in until melted.

Step 4: In a baking dish that can fit a wrap, add a quarter of the Ultimate Batch Cooked Chili Con Carne to the bottom and spread out. Then layer another wrap on top. Add 1/6th small amount of the cheese sauce on top of the wrap and spread across the wrap. Now add another quarter layer of Ultimate Batch Cooked Chili Con Carne and spread out, followed by a wrap, followed by some more cheese sauce. Repeat these layers until you have evenly used all of the wraps and Chilli and 4/6ths of the cheese sauce. On the top layer, add the remainder of the cheese sauce, and sprinkle the remaining grated cheese over the top.

Step 5: Cook in the oven for around 20-30 minutes until piping hot, and the cheese is melted and the cheese sauce on top is starting to brown.

Step 6: Serve portions in up to 4 people with side salad

Stuffed Pepper Chilli

Tasty stuffed spicy chilli peppers. A great winter warmer.

Ingredients:

Serves 2

Step 1: Preheat an oven 200oC or 180oC fan.

Step 2: Defrost the Chilli for a day in the fridge if it’s frozen. Reheat the Ultimate Batch Cooked Chili Con Carne thoroughly in a pan on the hob on medium heat.

Step 3: Measure out 1 cup of rice per person and place in a pan or rice cooker. Thoroughly wash the rice in cold water. Rub with between your fingers and palms until the water goes a milky white. Drain this water, and repeat until the water is much more clear.

Add 1.5 cups of water to the pan per person, or enough water until the water is about the height of your fingernail above the rice. Bring to a soft boil then turn the heat to it’s lowest setting and clamp a lid on the pan. Leave for around 10 minutes or until all of the water is absorbed. If you have a rice cooker, just add the rice to the rice cooker with the same amount of water and set it to cook.

Step 4: Whilst the rice is cooking, chop the top off the four peppers and remove the core and seeds. You should now have four hollowed-out whole peppers. Place them on a flat baking tray and drizzle with olive oil and sprinkle with a pinch of rock salt

Step 5: Once the rice has cooked, add to the reheated pan of Ultimate Batch Cooked Chili Con Carne, stir to distribute the rice. Now with a spoon, spoon the Chilli and Rice into the hollowed-out peppers. Any remaining Chilli can be served alongside or stuff additional peppers.

Step 6: Sprinkle the top of the stuffed peppers with the grated cheese. Place in the preheated oven for 30-35 minutes until the peppers are starting to char and are tender.

These are recipes that save us not just time, but money. They allow us to batch cook and prepare healthy tasty meals months in advance. Instead of reaching for a deliver-to-your-door app, you can reach for the fridge or freezer and having something ready in the time it takes to cook some rice.

Cooking like this is a great way to loose weight and save money at the same time. Stick by your these personal finance principles and you’ll be mortgage-free in no time.

Do you batch cook? What are your favourite recipes? Let me know in the comments below!

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Sources and Attribution

  • Slow Cooked Chilli with Stewing Steak (c) Money Mage, All Rights Reserved