1 lb. Lean Ground Beef
1/2 Small Onion, chopped finely
1 packet of Chili Seasoning
1 can (14 oz) Beans in Tomato Sauce
1 can (19 oz) Black Beans, rinsed and drained
3 cans (14.5 oz) Crushed Tomatoes w/ Green Chilis
2 c. Brown Rice or Quinoa
1 c. Bones and Marrow Broth (to cook rice/quinoa in)
1/2 c. Bones and Marrow Broth for Chili
Cook Rice or Quinoa in Bone Broth – I used my instant pot and Brown Rice, 1 to 1 ratio of Rice to Broth.
Spray a 9 x 13 or two to three 9×5 disposable baking dish(es) with cooking spray. Set aside.
In a large skillet heat the Ground Beef over medium heat. Saute until it has browned.
Add 1/2 c. of Bone Broth and a packet of Chili Seasoning and mix well.
Add in both cans of Beans & Tomatoes. Mix well and cook for around 5 minutes, stirring occasionally.
Pour the cooked Rice into the bottom of the disposable baking dish. Pour the Beef and Bean mixture over top.
Cover with disposable dish lid, write instructions then wrap in plastic wrap.
Freeze for up to 6 months.
When ready to bake, preheat the oven to 375 degrees.
Remove the plastic wrap from the baking dish and replace the foil. Bake for 30 minutes.
Remove the foil and continue baking for 15 minutes.