Smoky beef
& cheddar bowls

Get organized · about 15 min

Step 1. Prep & mix the spices

Heat the oven to 425°F / 220°C. Cut 1 kg trimmed bell peppers and 500 g peeled onions into ½-inch-wide strips.

Mince 35 g garlic and chop 50 g cilantro. Zest 3 limes, taking just the green peel, then squeeze 180 ml (¾ cup) lime juice.

Mix the ancho, cumin, smoked paprika, coriander, oregano, garlic powder, and black pepper from the ingredient list. You’ll have about 67 g spice mix. Set aside 17 g (one-quarter) for the vegetables and keep the other 50 g for the beef.

Start this first

Step 2. Get the brown rice cooking

Cook 440 g dry brown rice with the water quantity and cooking time on its package. Add 3 g salt and 2 g MSG to the cooking water.

Cook until fully tender. You’ll add the cauliflower, lime, and cilantro in step 7. Continue with the vegetables while the rice cooks.

Oven · 30–40 min

Step 3. Roast the peppers & onions

Toss the prepared peppers and onions with 28 g oil, the reserved 17 g spice mix, and 2 g salt.

Spread across two sheet pans. Roast at 425°F / 220°C for 30–40 minutes, stirring and swapping the pans’ positions halfway through. Stop when tender with browned edges.

While the oven is on

Step 4. Cook the cauliflower rice

Heat 1.4 kg plain frozen cauliflower rice in a wide nonstick skillet in three batches, with no extra oil.

Cook uncovered, stirring occasionally, until tender and the released water has evaporated. You want moist cauliflower with no puddle in the pan. Transfer each batch to a large bowl.

Stovetop · four batches

Step 5. Brown the beef properly

Heat a wide skillet or Dutch oven over medium-high heat. Brown 2.1 kg raw 91/9 beef in four batches, about 525 g each. Use 4 g salt total across all four batches.

Press each batch into a layer. Leave the first side alone for about 3 minutes, then turn and break into medium crumbles. Let the beef cook through and transfer it and its juices to a bowl as you work.

Build the flavor · about 20 min

Step 6. Make the smoky beef & beans

1. Reduce heat to medium. Stir 100 g tomato paste into the pan fat for 2–3 minutes, until it darkens to brick red.
2. Add 30 g minced garlic and cook for 30 seconds. Add the remaining 50 g spice mix and stir for 20–30 seconds, just until fragrant.
3. Add one 28 oz can chopped tomatoes with juice, 60 g finely chopped chipotles with adobo, 30 ml (2 tbsp) Worcestershire, and 350 ml water. Scrape up the browned bits and simmer for about 5 minutes.
4. Return the beef and its juices. Add 400 g drained, rinsed black beans and 4 g MSG. Simmer uncovered for 8–12 minutes, stirring occasionally, until everything is hot and the beef reaches 160°F / 71°C.
5. Turn off the heat and stir in 30 ml (2 tbsp) lime juice.

Finish with lime

Step 7. Finish the rice & lime topping

For the rice

Combine all the cooked brown rice and cauliflower. Fold in 90 ml (6 tbsp) lime juice, the zest of 2 limes, and 40 g chopped cilantro.

For the topping base

Mix 60 ml (4 tbsp) lime juice, the zest of 1 lime, 5 g finely minced garlic, 10 g chopped cilantro, and 1 g salt. Divide into five equal portions, about 1 tbsp each.

At serving time, stir one portion of this base into 90 g Daisy Light sour cream. Each dinner gets the full resulting crema.

Five equal dinners

Step 8. Portion, cool & freeze

Weigh each finished component and divide its weight by five. Each dinner gets:

• ⅕ of the rice and cauliflower
• ⅕ of the beef and beans
• ⅕ of the roasted vegetables
• 43 g grated cheddar, over the beef
• One topping-base portion, plus 90 g sour cream when served

These are large dinners. Use two shallow containers per dinner for easier cooling and even reheating. Taste a complete bite with cheese and crema before adding more salt.

Eat one tonight, refrigerate tomorrow’s, and freeze the other three. Get cooked food refrigerated within 2 hours of cooking. Cool in shallow containers in the fridge, then seal and freeze the freezer portions once chilled.