Beef and Bean Chili
with Sour Cream and Cheddar
Good chili has well-seasoned meat, creamy beans and tender vegetables. Great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
1 pièce(s)
Poivron
1 pièce(s)
Haricots rouges
1 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf)
1 pièce(s)
Crème sure
(Contient Lait)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
½ tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Oignon vert
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Pas inclus dans votre livraison
0.13 cc
Poivre*
0.13 cc
Sel*
½ cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper.
- Cook, stirring occasionally, until peppers begin to soften, 2-3 min.
- Add beef to the pot with peppers.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Tex-Mex paste. Stir to combine.
- Add crushed tomatoes, 1/2 cup (1 cup) water, beans with canning liquid and garlic salt. Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. (TIP: If you have time, keep it simmering on the stove for longer! Chili gets better the longer it cooks!)
- Season with salt and pepper, to taste.
- Divide chili between bowls.
- Dollop sour cream over top, then sprinkle with green onions and cheese.