Name: Big Batch Mexicali Beef
Ingredients: 4 lb (2 kg) Lean Ground Beef; 4 tbsp chili powder; 2 tsp EACH ground cumin, salt, paprika and ground coriander; 1/2 tsp cayenne pepper; 2 red bell peppers, finely chopped; 2 small onions, finely chopped; 2 cups corn, frozen or canned

Ingredients

Scale

4 lb (2 kg) Lean Ground Beef
4 tbsp chili powder
2 tsp EACH ground cumin, salt, paprika and ground coriander
1/2 tsp cayenne pepper
2 red bell peppers, finely chopped
2 small onions, finely chopped
2 cups corn, frozen or canned

Instructions

Cook ground beef and spices in a Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with the back of a wooden spoon, until browned and completely cooked. Drain well, and return to pot. Add bell peppers and onions; simmer for 8 to 10 minutes until vegetables are softened. Add corn and heat through for 1 to 2 minutes. Drain. Spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour.
Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags or sealable containers. Freeze up to 3 months.

Notes

Smart Cook Tip: mince onion and garlic in the food processor OR buy frozen diced onion and minced garlic from a jar.