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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.

Tags:Family
Allergens:Milk/LaitWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

6 g

Garlic

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

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

Not included in your delivery

3 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Small Bowl
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.**

3

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.

4

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.

5

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!)

6

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