Super Easy Chili Batch Cook

Batch cooking has become a bustling, buzzing, bountiful day in our house, where the kitchen is filled with amazing aromas and the fun of piecing together recipes like a jigsaw.

I've started a Batch Cook day every week and the time and cost savings alone are phenomenal. Not to mention I LOVE quiet time in the kitchen to experiment with flavours and piece together new recipes to share.

My first batch cook made enough for 12 meals! That's one night every week sorted for the next 6 weeks. Amazing.

I never valued batch cooking much, until reading up on it recently and talking it over with Barry. We purchased enough BPA Free pots to freeze plenty of meals, tidied our freezer and started recipe brainstorms together.

It's so fun deciding on which herbs, spices and ingredients to trial. Barry always has great ideas and sharing in the process means people in your household enjoy the end result even more.

Batch Cook 1 is this Super Easy Chili Con Carne, minus the beans as it's Keto friendly. Recipe below:

INGREDIENTS

  • Goog glug of Olive Oil - about 2 tbsp
  • 1.5 kg Mince Meat - I used a pork and beef mix
  • 6 Shallots, chopped (chunky-ish)
  • 6 cloves of Garlic, chopped finely
  • 250g Chestnut Mushrooms, chopped (chunky-ish)
  • 1 rounded teaspoon Marmite (you could also use beef stock)
  • 1 tbsp Worcestershire Sauce
  • Chili Sauce/s of your choice - please see below for our choice and quantities
  • Tiny splash of water to rinse your jars clean!
  • Salt & Pepper to taste

CHILI SAUCE

We use one each of these jars of Chili Sauce. It means it's about hot enough for Barry and I (Self-confessed Chili Wimp!) can cope too.

If you cannot source these or you want milder / spicier, just know that the jars add up to 793 grams of sauce. So aim for roughly 800g sauce.

Shallots: We use shallots because the impact on blood sugars is much less than onions and they still impart a great onion-y flavour.

METHOD

  1. Add Olive Oil to a giant Cooking Pan and warm over a low to medium heat.
  2. Fry off the shallots gently to get them softened and slightly browned. Stick with a low to medium heat.
  3. Next add the mince and fry on a medium heat until all browned nicely.
  4. Add the garlic and mushrooms now and stir through. Fry for a further 5-6 minutes so the mushrooms start to release their water and the garlic is cooked off.
  5. Add your rounded teaspoon of Marmite and stir through the meat. Delicious beefy flavour and low carb.
  6. Splash in the Worcestershire sauce and stir through.
  7. Add your jars of sauce. Rinse them empty with a tiny bit of water and the lid on, add this to your pan, so there's no wastage.
  8. Lid on and cook on a gentle simmer for around 15 minutes.
  9. That's it! Simple!

I tend to dish it out into the pots and leave it to cool before I label it up and get it in the quick freeze.

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Labels are so handy and these ones are freezer safe and easy peel. Thank you Amazon.

This helps us know which batch is which in the freezer and make sure our batches are eaten in the right order.

They take up a bit of space while they freeze, so we always keep some Quick Freeze space free.

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Once frozen, they take up about half the space. We stack them vertically like this . . .

All done! So we now have 6 weeks of Chili Con Carne good to go.

We serve this with plenty of grated sharp cheddar and this Frozen Cauliflower Rice, which takes about 3.5 minutes to microwave.

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We've prepped recipes for the next 2 Batch Cooks and even trialled one of them this weekend. An amazing Sausage Casserole (trialled and in the final adaptation stages!) and a Chicken Stew, trial 1 later this week.

On their way soon . . . 

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