Note: I was sent a Rubbermaid’s Easy Find Lids 20-Piece Storage Set to review. All opinions are mine alone.
We have had a pretty moderate fall so far, but the cold weather isn’t too far off. This time of year, I like to fill my freezer with different meals so I always have comfort food on hand for busy weeknights. One of my favorites, of course, is chili.
I was sent Rubbermaid’s Easy Find Lids 20-Piece Storage Set to try out, so it was the perfect time to make my annual batch of chili!
Rubbermaid Easy Find Lids are a life saver – I typically just keep the containers from take out and they are all just shoved into a cabinet net to my stove, with no organization to them whatsoever. So i spend a good 10 minutes finding the right top to go with whatever container I’ve chosen. Rubbermaid’s storage set takes the annoyance out of trying to find the right top — the Lids snap on to the bottom of their respective containers so you can find them in no time! The containers also nest inside each other so you can have a small stack of all of your containers and lids in one spot.
The 20-piece set comes with 3 (0.5 Cup), 3 (1.25 Cup), 1 (2 Cup), 2 (3 Cup), 1 (5 Cup), and 10 respective Easy Find Lids. The plastic is dishwasher, freezer, and microwave safe and is also BPA-free.
On to the recipe! This time around, I went for a classic – ground beef and beans with some bratwurst meat for additional flavor (I used beef bratwurst, but you can use any type you’d like).
Ingredients:
- 1 tablespoon unsalted butter (omit for dairy free)
- 1 tablespoon olive oil
- 2 pounds ground beef
- 1 pound bratwurst, removed from its casing
- 5 garlic cloves, minced
- 1 onion, chopped
- 1 chipotle from can of chipotles in adobo sauce, finely chopped (seeds removed if preferred)
- 1 tablespoon adobo sauce from can of chipotles in adobo
- 2 red bell peppers, chopped (or whatever color you prefer)
- 2 (15.5 oz) cans red kidney beans, drained
- 1 (15.5 oz) can black beans, drained
- 1 (28 oz) can crushed tomatoes
- 1 (28 oz) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ground chili powder
- 1 teaspoon cumin powder
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1/2 teaspoon cayenne
- 1 cup beef stock
- 1 tablespoon espresso grounds
- For garnish: 1 tablespoon fresh cilantro, chopped; 4 oz sour cream; 4 oz cheddar or pepper Jack cheese, shredded
Add the butter and olive oil to a large pan over medium-high heat. When the butter has melted, add the ground beef and bratwurst. Cook until browned, stirring occasionally to break up the meat, about 10 minutes.
While waiting for the meat to brown, prepare your other ingredients. Chop your garlic and onion, chipotle, and bell peppers and drain the beans.
Remove the meat from the pan using a slotted and add to the slow cooker. Add the onion and garlic to the pan (with the remaining drippings) and cook, stirring, for 5 minutes. Remove from the pan using a slotted spoon and add to the slow cooker. Discard the remaining drippings.
Add the remaining ingredients to the slow cooker – chipotle, adobo sauce, peppers, beans, tomatoes, tomato paste, Worcestershire sauce, spices, beef stock and espresso grounds.
Cover and cook on low for 6 to 8 hours (or on high for 3 to 4 hours).
If freezing, let cool to room temperature before adding to containers.
Another awesome perk of the Rubbermaid Easy Find Lids Storage Containers is that when you’re making a big batch of things to freeze (like me), the similarly sized containers can actually by “snapped” together to store away in a stack. My freezer is going to be so much more organized!
The containers are nice and sturdy too so I felt confident bringing one of these chili-filled guys to works recently without worrying about it opening in transit. I even included a little container of shredded cheese.
This chili is really comforting. There is a bit of heat to it without being overpowering, and the beans and meat definitely fill you up!
What is your favorite topping on chili?
- 1 tablespoon unsalted butter (omit for dairy free)
- 1 tablespoon olive oil
- 2 pounds ground beef
- 1 pound bratwurst, removed from its casing
- 5 garlic cloves, minced
- 1 onion, chopped
- 1 chipotle from can of chipotles in adobo sauce, finely chopped (seeds removed if preferred)
- 1 tablespoon adobo sauce from can of chipotles in adobo
- 2 red bell peppers, chopped (or whatever color you prefer)
- 2 (15.5 oz) cans red kidney beans, drained
- 1 (15.5 oz) can black beans, drained
- 1 (28 oz) can crushed tomatoes
- 1 (28 oz) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ground chili powder
- 1 teaspoon cumin powder
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1/2 teaspoon cayenne
- 1 cup beef stock
- 1 tablespoon espresso grounds
- For garnish: fresh cilantro, chopped; sour cream; cheddar or pepper Jack cheese, shredded
- Add the butter and olive oil to a large pan over medium-high heat. When the butter has melted, add the ground beef and bratwurst. Cook until browned, stirring occasionally to break up the meat, about 10 minutes.
- While waiting for the meat to brown, prepare your other ingredients. Chop your garlic and onion, chipotle, and bell peppers and drain the beans.
- Remove the meat from the pan using a slotted and add to the slow cooker. Add the onion and garlic to the pan (with the remaining drippings) and cook, stirring, for 5 minutes. Remove from the pan using a slotted spoon and add to the slow cooker. Discard the remaining drippings.
- Add the remaining ingredients to the slow cooker – chipotle, adobo sauce, peppers, beans, tomatoes, tomato paste, Worcestershire sauce, spices, beef stock and espresso grounds.
- Cover and cook on low for 6 to 8 hours (or on high for 3 to 4 hours).
- If freezing, let cool to room temperature before adding to containers.
