GRASS-FED BEEF & LOTSA VEGGIE CHILI

Looking for the perfect Meal Prep Recipe?! This stores GREAT in the freezer, and packs perfectly in a thermos, mason jar to take to work for on the go. I love sipping my hearty chili on a cold day, for a Football Seasonal Tailgate, to serve when I have company over,  to make meal planning easy for the week and to use as post-workout fuel.  Remember, you can use this as a full meal as is, or have just 1/4 cup as a little snack in the day! You get the full effects of iron, protein, and amino acids.  Double the batch if you want to store more in the freezer... Enjoy!!

EASY & TASTY

 GRASS-FED BEEF & LOTSA VEGGIE CHILI

SERVES: 10 CUPS (PERFECT FOR MEAL PREP)

INGREDIENTS

  • 1 Lb. Grass-Fed Beef

  • 1 Yellow Onion, Chopped

  • 1-2 Large Carrots, Chopped

  • 3 Stalks Celery, Chopped

  • 1 Lb. White Button Mushrooms, Chopped

  • 3 cans tomatoes (or 5-6 Large Tomatoes washed and chopped)

  • 2 Sprigs Rosemary

  • 2 Sprigs Thyme

  • 1 Small Handful Fresh Parsley, Chopped

  • 1/4 cup Franks Red Hot Sauce

  • Salt/Pepper to taste

DIRECTIONS

  1. COOK BEEF: In a large saucepan cook beef until brown on all sides (break it up with your spatula while it cooks, so there is not just 1 block of beef).

  2. CHOP VEGGIES: Add carrot, celery, mushrooms to a food processor and pulse a few times (takes 30 seconds and all your veggies are chopped!)

  3. SAUTE ONION: While the beef is cooking, in a separate large stock pot, sauté your chopped onion for 2 minutes on medium heat.

  4. ADD VEG: Add your chopped mushrooms, carrots, celery and spices and cook for 2-3 minutes. 

  5. ADD TOMATOES: Add your 2-3 cans of tomatoes or chopped whole tomatoes.

  6. ADD BEEF: Add the beef that has been cooking on your side.

  7. ADD HOT SAUCE: Add 1/4 cup (or as much as you want) of Franks Red Hot Sauce.  Stir everything together and bring to a low simmer.  Let sit for 2-4 hours to allow flavors to marinate.  Option to add 1-2 cups beef broth for more liquid chili. Garnish with fresh parsley

***OPTION TO ADD ALL INGREDIENTS TO A CROCKPOT AND COOK ON LOW HEAT 4-6 HOURS**

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