The Office - One-Pot Beef and Black Chili
with Chipotle Cream and Monterey Jack Cheese
ROMANCE TO MATCH US CARD
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)
Haricots noirs
1 pièce(s)
Oignon jaune
1 pièce(s)
Jalapeno
8 g
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
12 g
Mélange d'épices Sud-Ouest
(Peut contenir Arachides, Sulfites, Sésame, Triticale, Lait, Noix, Moutarde, Blé, Soya)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
2 pièce(s)
Concentré de bouillon de bœuf
1 pièce(s)
Crème sure
(Contient Lait)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
½ tasse(s)
Monterey Jack, râpé
(Contient Lait)
Pas inclus dans votre livraison
½ cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.