Beef-and-Chorizo Chili Bowls
with Buttery Green Onion Cornbread
Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Thaw-friendly corn (corn, modified vinegar) • Mirepoix (onion, carrot, celery) • Breakfast baking mix (milk, wheat) (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, modified corn starch, soybean oil, buttermilk powder) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cornmeal • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
16 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
129 mL
Sour Cream
(Contains: Milk, May contain traces of allergens, Milk)
150 g
Breakfast Baking Mix
(Contains: Barley, Egg, Soy, Tree nuts, May contain traces of allergens, Milk, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
½ cup
Cornmeal
(Contains: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans, May contain traces of allergens)
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
1 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 350˚F. Wash and dry all produce.
- Thinly slice green onions.
- In a small microwave-safe bowl, melt 3 tbsp (6 tbsp) butter for 30 sec-1 min.
- Brush an 8x8-inch baking dish (9x13 baking dish for 4 servings) 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.
- To a large bowl, add breakfast baking mix, cornmeal, 1 tbsp (2 tbsp) sugar and 1/2 tsp (1 tsp) salt. 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 the prepared baking dish.
- Bake in the middle of the oven for 26-32 min, until cornbread is golden and a knife inserted into the middle comes out clean.
- 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.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then beef, chorizo, mirepoix and Enchilada Spice Blend. Season with salt and pepper. Cook for 5-8 min, breaking up meat into smaller pieces, until no pink remains.**
- To the pot, add crushed tomatoes, broth concentrate, kidney beans and their liquid and 1 cup (1 1/2 cups) water. Bring to a boil over high.
- Reduce heat to medium. Cover and cook for 8-12 min, stirring occasionally, until chili has thickened slightly. (TIP: For a lighter chili consistency, add water 1/4 cup at a time.) (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. Sprinkle remaining green onions over top.
