Goodness in every bite.

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

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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