I guess it doesn’t have to be for meal prep but it does reheat very well so if you don’t like eating leftovers, this is a good meal prep idea for you. You were probably expecting me to say something cute and witty but my day job is sucking the life out of me right now so just eat the chilli.
Tip: I love spicy so I keep the core and seeds in my jalapeños because every part of the pepper is spicy. If you cut the centre out it will be more mild.
2 lbs regular ground beef
1 yellow cooking onion, chopped
4 jalapenos, sliced, seeds in
4 garlic cloves, minced
1 green pepper, chopped (I used purple)
2 cups chopped broccoli
1 tsp cumin
1 tbsp chipotle powder
1 tsp thyme
1 tsp oregano
1 tsp salt
1 organic beef bouillon cube
1 cup boiling water
1 6oz can tomato paste
1 28oz can diced tomatoes, not drained
Optional: One half avocado sliced for topping.
Pan fry ground beef on medium heat until brown and set aside in large stock pot. Leave some fat in the pan to fry vegetables. Fry onion, garlic and jalapeño and season with cumin, chipotle, thyme, oregano and salt until fully cooked. Add seasoned onion, garlic and jalapeño to ground beef in stock pot. Add tomato paste and diced tomatoes with juice to the stock pot and stir. Add organic bouillon cube to boiled water and dissolve then add to stock pot. Now add green pepper and broccoli last (so that they’re not soggy) and simmer covered on low for 20 minutes stirring occasionally.
Let cool for 30 minutes to split into 4 mason jars. Let cool another 30 minutes or until almost room temperature then refrigerate or freeze.