🍂 fall weather = chili time

We like to prep this chili and then freeze it in Mason jars for lazy Sundays when we don’t feel like cooking 🧑‍🍳

Follow along in this reel!!

Here are the steps —

Make your dry mix:
🟧 5 tbsp chili powder
🟧 4 tbsp cumin
🟧 4 tbsp sugar
🟧 2 tsp garlic powder (more if preferred)
🟧 1/2 tsp cayenne (but we do 1 tsp for spicy 🌶)
🟧 3 tsp salt (do not do tablespoons, we’ve made that mistake 🤪🤪)
🟧 black pepper to taste

In a big soup pan:
🔶 brown 1 onion in 1-2 tablespoons of olive oil
🔶 add your ground meats (I picked bison and ground beef - but on a cut, I’d use turkey or chicken)
🔶 add 3 cups beef broth
🔶 add 4 tablespoons of tomato paste
🔶 add 2 16 oz cans crushed tomatoes
🔶 add 2 8 oz cans of tomato sauce
🔶 add 2 16 oz cans of kidney beans drained
🔶 simmer for about 20 minutes

READY TO EAT!!

We like to serve with shredded cheddar and crushed Fritos but sour cream (or Greek yogurt) could be a creamy option too 🙌🏻

🍂 MACROS (1/8th of the recipe):

482 Calories

31g Protein

10.6g Fiber

37g Carbs

22g Fats

A WARNING: it’s smart to let it cool before putting in the jars, the glass gets hot 🥵