Name: Chili con Carne Meal Prep: Three Days of Lunch in the Stack Set
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3
Ingredients: 400 g lean beef mince; 1 onion, chopped; 2 cloves garlic; 1 red pepper, diced; 1 tbsp olive oil; 2 tbsp tomato paste; 2 tsp mild chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tin (400 g) chopped tomatoes; 1 tin (400 g) kidney beans, drained; 1 small tin (140 g) sweetcorn, drained; 150 ml water or stock; 225 g rice (dry weight); to taste salt and pepper

Prep time: 15 min
Cooking time: 35 min
Total: 50 min
Serves: 3

Ingredients

400 g	lean beef mince
1	onion, chopped
2 cloves	garlic
1	red pepper, diced
1 tbsp	olive oil
2 tbsp	tomato paste
2 tsp	mild chili powder
1 tsp	ground cumin
1 tsp	smoked paprika
1 tin (400 g)	chopped tomatoes
1 tin (400 g)	kidney beans, drained
1 small tin (140 g)	sweetcorn, drained
150 ml	water or stock
225 g	rice (dry weight)
to taste	salt and pepper

Method

Cook the rice according to the packet. Spread it out on a plate so it cools quickly.
Fry the onion, garlic and pepper in the oil for five minutes.
Add the mince and cook until browned.
Stir in the tomato paste and spices and cook for one minute.
Add the tomatoes, beans, sweetcorn and water. Simmer for 25 minutes without a lid, until thick.
Taste and season with salt and pepper.
Let it cool and divide: chili on one side of the divider, rice on the other. Close the lids and get them into the fridge within two hours: two containers in the fridge, one in the freezer.

One pan on Sunday, lunch sorted until Wednesday. Chili is one of the best dishes to meal prep: it tastes better after a day, it freezes well, and it works with rice next to it.

This makes three generous portions for the Stack Set 3: three 1400 ml containers, each with a removable divider. Chili on one side, rice on the other, so the rice doesn't turn soggy.

Three days, done safely

Cooked food keeps about two days in the fridge. So eat day one and day two from the fridge, and put the third portion in the freezer straight away. Move it to the fridge the evening before you want it.

Let the chili cool before you close the lid. Warm food sealed in a container pulls a vacuum as it cools, and that is when a seal is most likely to weep.

Without meat

For chili sin carne, swap the mince for an extra tin of beans and a tin of lentils. Everything else stays the same.

What steel does not do

The container does not go in the microwave. At work, tip it onto a plate or into a bowl first. At home, warm it up in a pan. And the container keeps nothing warm or cold on its own.

See the Stack Set 3 → Cooking for the whole week? The Stack Set 6 has six.

Food should be stored without doubt.