Game Day Beef Chili
with Kidney Beans, Cheddar and Sour Cream
We're giving chili night an upgrade so that you can spend more time watching the game! Tonight’s chili is full of Mexican seasoned beef, fragrant veggies and hearty beans. A dollop of sour cream and a sprinkle of cheese finishes each bowl with a fresh and creamy touch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
6 g
Garlic
370 mL
Kidney Beans
200 g
Green Bell Pepper
113 g
Yellow Onion
1 tbsp
Mexican Seasoning
2 tbsp
Tomato Sauce
398 mL
Diced Tomatoes
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to low. Wash and dry all produce. In Step 1, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Peel, then cut half the onion into 1/4-inch pieces (NOTE: use the whole onion for 4ppl). Peel, then mince or grate garlic. Stir together 1/4 tsp garlic with 1 tbsp oil (dbl both for 4ppl) in a small bowl. (NOTE: Reference Garlic Guide.)
Heat a large pot (or a very large pan) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add onions, peppers and remaining garlic to the pot. Cook, stirring often, until peppers soften, 5-6 min. Add Mexican seasoning and tomato sauce. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add beans, diced tomatoes and 1/2 cup water (dbl for 4ppl) to the pot. Stir together, then bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili is slightly thickened, 8-10 min. Season with salt and pepper.
While chili simmers, halve buns, then brush the cut-side with the garlic oil. Arrange on a baking sheet, cut-side up. Toast in the middle of the oven, until lightly golden, 3-4 min. (TIP: Keep an eye on your ciabatta so that it doesn't burn!)
Divide chili between bowls. Sprinkle with cheese and dollop with sour cream. Serve with garlic ciabatta.
