HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGame Day Beef Chili
Game Day Beef Chili

Game Day Beef Chili

with Kidney Beans, Cheddar and Sour Cream

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We're giving chili night an upgrade so that you can spend more time watching the game! Tonight’s chili is full of Mexican seasoned beef, fragrant veggies and hearty beans. A dollop of sour cream and a sprinkle of cheese finishes each bowl with a fresh and creamy touch.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

6 g


370 mL

Kidney Beans

200 g

Green Bell Pepper

113 g

Yellow Onion

1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce

398 mL

Diced Tomatoes

¼ cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


1 unit

Ciabatta Roll


Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat46 g
Saturated Fat14 g
Carbohydrate58 g
Sugar9 g
Dietary Fiber14 g
Protein44 g
Cholesterol110 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to low. Wash and dry all produce. In Step 1, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Peel, then cut half the onion into 1/4-inch pieces (NOTE: use the whole onion for 4ppl). Peel, then mince or grate garlic. Stir together 1/4 tsp garlic with 1 tbsp oil (dbl both for 4ppl) in a small bowl. (NOTE: Reference Garlic Guide.)


Heat a large pot (or a very large pan) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**


Add onions, peppers and remaining garlic to the pot. Cook, stirring often, until peppers soften, 5-6 min. Add Mexican seasoning and tomato sauce. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.


Add beans, diced tomatoes and 1/2 cup water (dbl for 4ppl) to the pot. Stir together, then bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili is slightly thickened, 8-10 min. Season with salt and pepper.


While chili simmers, halve buns, then brush the cut-side with the garlic oil. Arrange on a baking sheet, cut-side up. Toast in the middle of the oven, until lightly golden, 3-4 min. (TIP: Keep an eye on your ciabatta so that it doesn't burn!)


Divide chili between bowls. Sprinkle with cheese and dollop with sour cream. Serve with garlic ciabatta.