You’re about to discover how to make the ultimate batch-cooked chilli con carne that’ll transform your meal prep game. This isn’t just another chilli recipe – it’s a time-tested method that combines tender beef chunks, smoky chillies, and rich spices into a freezer-friendly feast. Whether you’re feeding a crowd or planning your weekday meals, you’ll want to know the secrets behind making this hearty Tex-Mex classic that actually tastes better the next day.
Chili con carne combines tender beef, smoky spices, and hearty beans into a richly flavoured one-pot meal that’s both budget-friendly and freezer-friendly. This crowd-pleasing dish is perfect for weekend batch cooking, game day gatherings, or whenever you need a satisfying meal that feeds many.
For the best flavour development, let the chili simmer on low heat for at least an hour, allowing the spices to fully blend and the meat to become perfectly tender.
Batch Cook Ultimate Chilli Con Carne (Perfect for Freezer Meal Prep)
Description
Rich, hearty, and deeply flavoursome, this traditional chilli con carne is a cornerstone of Tex-Mex cuisine. Made with tender chunks of beef and a complex blend of chillies and spices, this dish develops incredible depth of flavour as it slowly simmers.
This recipe stays true to authentic Texas chilli traditions - which means no beans. The focus is on quality meat, carefully selected chillies, and patient cooking to create a thick, satisfying stew that's perfect for cold weather or gatherings.
Ingredients
Instructions
- Season beef chunks with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Brown meat in batches until well-seared on all sides.
- Remove meat and set aside.
- In the same pot, sauté onions until translucent.
- Add garlic and bell peppers, cook until softened.
- Add dried chillies and spices, stirring constantly.
- Return meat to pot, add tomato paste, diced tomatoes, and beef stock.
- Bring to a boil, then reduce heat to low.
- Simmer covered for 2-2.5 hours, stirring occasionally.
- Remove lid for final 30 minutes to thicken sauce.
