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