Beef-and-Chorizo Chili Bowls
with Buttery Green Onion Cornbread- Sulphites
- Milk
- Wheat
- Tree nuts
- Sulphites
- Milk
- Triticale
- Peanuts
- Sesame
- Soy
- Mustard
- Wheat
- May contain traces of allergens
- Barley
- Egg
- Fish
- Crustaceans
The winning combination of beef and seasoned chorizo knock the flavour of this chili right out of the park! Plus, it's served with still warm, buttery cornbread for a real all-star dinner. This recipe comes with larger servings, great for leftovers. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Red kidney beans (dark red kidney beans, water, salt, calcium chloride, disodium EDTA) • Ground beef • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Thaw-friendly corn (corn, modified vinegar) • Mirepoix (carrot, onion, celery) • Breakfast baking mix (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), modified corn starch, salt, soybean oil, dried egg white, butter milk powder, sodium lauryl sulphate) (eggs, milk, wheat) • Cornmeal (degermed yellow cornmeal) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Green onion • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
Ingredients
250 g
Ground Beef
250 g
Chorizo Sausage, uncased
1 unit(s)
Kidney Beans
227 g
Corn Kernels
227 g
Mirepoix
2 unit(s)
Green Onion
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Beef Broth Concentrate
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
3 unit(s)
Sour Cream
(Contains: Milk)
150 g
Breakfast Baking Mix
(Contains: Milk, Wheat May be present: Barley, Egg, Soy, Tree nuts)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
½ cup
Cornmeal
(May be present: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
1 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice green onions.
- Melt 3 tbsp (6 tbsp) butter in a small microwave-safe bowl, 30-60 sec.
- Brush an 8x8-inch baking dish (9x13 baking dish for 4 ppl) with some of the melted butter, then line the base and sides with parchment paper, leaving a 2-inch overhang. (TIP: The overhang will make it easier for you to remove the cornbread from the pan later.)
- Pat corn kernels dry with paper towels.
- Add breakfast baking mix, cornmeal, 1 tbsp (2 tbsp) sugar and 1/2 tsp (1 tsp) salt to a large bowl. Season with pepper. Whisk to combine.
- Add half the butter, half the green onions, half the corn and 3/4 cup (1 1/2 cups) water to cornmeal mixture. Gently stir to combine until no floury streaks remain, being careful to not overmix.
- Transfer cornbread batter to prepared baking dish.
- Bake in the middle of the oven until cornbread is golden-brown and a knife or toothpick inserted into the middle comes out clean, 26-32 min.
- Allow cornbread to cool for 5 min before carefully lifting the parchment overhang to remove from dish. Transfer cornbead to a wire rack to continue cooling for 5-10 min.
- While cornbread bakes, heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then beef, chorizo, mirepoix and Enchilada Spice Blend. Season with salt and pepper. Cook, breaking up meat into smaller peices until no pink remains, 5-8 min.**
- Add crushed tomatoes, broth concentrate, kidney beans and their liquid and 1 cup (1 1/2 cups) water. Bring to a boil over high heat.
- Reduce heat to medium. Cover and cook, stirring occasionally, until chili has thickened slightly, 8-12 min. (TIP: For a lighter chili consistency, add water 1/4 cup at a time, if desired.) (NOTE: If chili is done before cornbread is ready, cover chili with a lid and place on a warm spot on the stove until ready to serve.)
- Brush cornbread with remaining butter, then cut into squares.
- Season chili with salt and pepper. (TIP: If you love spice, add a dash or two of your favourite hot sauce for a little kick!)
- Serve chili family-style with sour cream, cheese and cornbread.
