36 lines
1.6 KiB
JSON
36 lines
1.6 KiB
JSON
{
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"title": "Classic Beef & Veggie Chili",
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"tags": [
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"Lunch",
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"Dinner"
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],
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"servings": "4",
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"prepTime": "10 mins",
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"cookTime": "35 mins",
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"description": "A hearty, no-fuss chili that freezes like a dream and reheats even better than day one. She's low maintenance, high reward.",
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"ingredients": [
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"500g ground beef (80/20)",
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"400g canned crushed tomatoes",
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"400g canned kidney beans, drained",
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"1 yellow onion, diced",
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"1 red bell pepper, diced",
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"3 garlic cloves, minced",
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"240ml beef broth",
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"2 tablespoons chili powder",
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"1 teaspoon cumin",
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"1 teaspoon smoked paprika",
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"Salt and black pepper to taste",
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"1 tablespoon olive oil"
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],
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"instructions": [
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"Heat olive oil in a large pot over medium heat. Add onion and red bell pepper, cook until softened. Add garlic and cook for another minute.",
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"Add ground beef to the pot. Break it up and cook until no pink remains, about 8 minutes. Drain excess fat if needed.",
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"Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to bloom the spices.",
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"Pour in crushed tomatoes, kidney beans, and beef broth. Stir to combine and bring to a boil.",
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"Reduce heat to low and simmer uncovered for at least 20 minutes, stirring occasionally, until thick and rich.",
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"Let cool completely before portioning into freezer-safe containers or zip-lock bags. Freeze flat to save space. Keeps for up to 3 months.",
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"To serve, reheat on the stove with a splash of broth. Top with sour cream, cheddar, or green onions."
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],
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"id": "classic-beef-veggie-chili",
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"updatedAt": "2026-03-12T17:11:52.268Z"
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} |