Batch Cook Ultimate Chilli Con Carne (Perfect for Freezer Meal Prep)
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.
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.
- 1 kg Beef Chuck (cut into 2cm cubes)
- 30 ml Vegetable Oil
- 2 Onions (diced)
- 4 Garlic Cloves (minced)
- 2 Red Bell Peppers (diced)
- 3 Dried Ancho Chillies (seeded and chopped)
- 2 Dried Chipotle Chillies (seeded and chopped)
- 30 g Tomato Paste
- 400 g Chopped Tomatoes
- 500 ml Beef Stock
- 15 g Ground Cumin
- 10 g Smoked Paprika
- 5 g Dried Oregano
- Salt and Black Pepper (to taste)
- 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.
Meal Prepping Made Simple
Anyone who's mastered the art of meal prep knows that stews and chillies are MVPs of make-ahead cooking. You'll be thrilled to know that chilli con carne is one of the easiest dishes to prep in bulk and freeze for later use.
To make your meal prep session count, portion your cooled chilli into freezer-safe containers, leaving about an inch of space at the top for expansion. You can store individual servings for quick lunches or family-sized portions for future dinners. Label each container with the date and contents - trust me, you won't remember what's what in three months.
Your chilli will keep well in the freezer for up to six months, though it's so tasty it probably won't last that long.
Conclusion
You've now got the ultimate guide to making a delicious, budget-friendly chilli that'll feed you for days. With proper storage and reheating techniques, you'll enjoy restaurant-quality meals straight from your freezer. Whether you're meal prepping for busy weekdays or feeding a crowd, this chilli con carne recipe delivers consistent, flavourful results. So grab your biggest pot and get cooking - your future self will thank you.