The Office - One-Pot Beef and Black Bean Chili
with Chipotle Cream and Monterey Jack Cheese
ROMANCE TO MATCH US CARD
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
250 g
Ground Beef
1 unit(s)
Black Beans
1 unit(s)
Yellow Onion
1 unit(s)
Jalapeño
8 g
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
12 g
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Beef Broth Concentrate
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Halve, peel, then cut onion into 1/2-inch pieces.
- Thinly slice half the jalapeño. (TIP: Remove seeds and ribs for less heat.)
- Core, then finely chop remaining jalapeño. (TIP: We recommend using gloves when prepping jalapeños!)
- In a large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add onions and as many chopped jalapeños as you like. Cook for 2-3 min, stirring until almost tender. (TIP: "The trick is to undercook the onions. Everybody is going to get to know each other in the pot.")
- To pot with veggies, add beef. Cook for 5-8 min, breaking up beef into smaller pieces until no pink remains,**
- Reduce heat to medium, then add tomato sauce base, Mexican Spice Blend and Southwest Spice Blend. Cook for 1-2 min, stirring often until fragrant and combined.
- Add crushed tomatoes, beans and their liquid, broth concentrates and 1/2 cup (3/4 cup) water. (TIP: Swirl water in tomato and bean cans to get every last drop!)
- Bring to a simmer, then reduce heat to medium-low. Cook for 8-10 min, stirring often and scraping up any browned bits, until chili thickens slightly. (TIP: If you have extra time, reduce heat to low and simmer chili for longer.)
- Remove from heat. Season with salt and pepper, if you like.
- Meanwhile, to a small bowl, add chipotle sauce, sour cream and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, if you like, then stir to combine. (TIP: If you prefer a thinner sauce, add more water, 1 tsp at a time!)
- Divide chili between bowls.
- Top with as much Monterey Jack, chipotle crema and sliced jalapeño as you like.
