Optional toppings – nutritional yeast, cilantro, green onions
Instructions
We’re going to cook the meat and the vegetables before adding it to a freezer bag with the tomato products, broth and spices, and freezing.
Begin by dicing the onion and pepper. Heat the oil in a stockpot or dutch oven over medium heat. Add the meat, onion, and peppers into the pot and allow them to saute for about 5 minutes while you mince the garlic and dice the cauliflower.
I like to dice my own fresh cauliflower. The pre-riced cauliflower is too fine.
Add the cauliflower to the pot and saute for another 4-5 minutes. While the meat and veggies cook, add the diced tomatoes, tomato paste, beef broth, chili powder, cumin, thyme, cayenne (if using), salt, and pepper to a gallon freezer bag.
Remove the meat and veggies from the heat. Allow them to cool and pour into the freezer bag with everything else. Press out the excess air. You may want to double bag this one.
Place this in the freezer and freeze until you’re ready to make it, up to about three months. When you’re ready to eat the chili, take the bag out of the freezer, and run it under hot water so the chili mix slides out of the bag. Push the still frozen mixture into a large stockpot or dutch oven. Place the pot over medium heat with a lid.
Allow the chili to thaw and come to a slow boil. Turn the heat to low and simmer for at least 10-20 minutes before serving.
*Note – if you don’t want to freeze this, simply add the tomato products, beef broth, spices, and seasoning to the pot with the meat and vegetables. Bring to a boil and allow to simmer on low for 20 minutes.