Smoky Beef Chili
with Kidney Beans, Cheddar, and Sour Cream
Take a quick trip to New Mexico with this dish! The chili is simmered with ground beef, tomatoes, kidney beans, chili powder, and cumin. We’ve finished it of with a dollop of sour cream and a sprinkle of cheddar cheese to cool things off.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Ground Beef
2 unit
Green Bell Pepper
2 clove
Garlic
2 unit
Beef Broth Concentrate
1 unit
Crushed Tomatoes
1 can
Kidney Beans
113 g
Cheddar Cheese, shredded
(Contains Milk)
113 g
Sour Cream
(Contains Milk)
113 g
Onion, chopped
5 tsp
Chili-Cumin Spice Blend
2 tbsp
Tomato Paste
Not included in your delivery
2 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Mince or grate the garlic. Drain and rinse the kidney beans. Core, seed and remove the white veins from the green bell pepper, then dice into 1/2-inch cubes.
Brown the beef: Heat a large pot over medium–high heat. Add a drizzle of oil, then the ground beef. Cook, breaking up the pieces with a wooden spoon, until the meat is no longer pink, 4-5 min.
Cook the vegetables: Add the onion, green bell pepper and garlic to the pan. Cook, stirring often, until the onion softens, 3-4 min. Add the spice blend and stir to coat.
Simmer the chili: Add the beef broth concentrates, tomato paste, beans, crushed tomatoes, and 1 cup water to the pan. Bring to a boil, then reduce the heat to medium-low. Simmer until the chili is slightly thickened, 9-10 min. Season with salt and pepper. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!)
Finish and serve: Serve the chili divided between bowls. Sprinkle over the cheddar cheese and add a dollop of sour cream. Enjoy!
