This Meal Prep Recipe Is One Of My All Time Favourites | Chilli Con Carne 

This chilli con carne meal prep recipe is packed with flavour and made with simple, wholesome ingredients you probably already have in your kitchen. I'll guide you through the process, step-by-step, so you can easily make this classic dish at home.
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Recipe
Ingredients -
Chilli -
2 tsp (10ml) - Vegetable Oil
1kg (2.2lbs) - Beef Mince (Ground Beef), I Used 80% Lean
2 - Brown Onions, Diced
2 - Spring Onion (Scallion), Root Ends Thinly Sliced
4 - Garlic Cloves, Minced
2 Tbsp (14g) - Ground Cumin
1 tsp (2g) - Red Chilli Powder
3 tsp (7.5g) - Smoked Paprika
2 tsp (5g) - Mustard Powder
1 1/2 Tbsp (30ml) - Apple Cider Vinegar
2 tsp (12g) - Brown Sugar
1 1/2 tsp (3.5g) - Ground Allspice
4 Tbsp (60g) - Tomato Ketchup
3 tsp (20g) - Yellow Mustard (American Mustard)
200g (7.05oz) - Concentrated Tomato Paste
300ml (300g) - Beef Stock
Seasoning To Taste (Salt & Pepper)
Long Grain Rice -
1 1/2 Cups (300g) - Long Grain Rice
2 Cups + 2 1/2 Tbsp (550ml) - Cold Water
Seasoning To Taste
Garnish -
Sour Cream
2 - Spring Onion (Scallion), Stem Ends Thinly Sliced
This recipe lasts 4 days in the fridge and 4 months in the freezer, both stored in airtight containers. I recommend you freeze within 3 days if you know you won't be eating it all within that timeframe.
To reheat, place in the microwave and heat in bursts. This recipe reheats really well. The sour cream can also be reheated or served fresh on the side; it's up to you.
Traditionally Texas style chilli doesn’t contains kidney beans but westernised versions do. You’re more than welcome to add some beans. If you do, place them in, in the final 10 minutes.
#mealprep #mealpreprecipes #chilliconcarne

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