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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Bell Pepper
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
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.