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.
Green Bell Pepper
Tomato Sauce Base
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Garlic Guide for Step 1 (dbl for 4 ppl): 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 mince or grate garlic. Stir together 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Reference garlic guide.)
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
Add onions, peppers and remaining garlic to the pot. Cook, stirring often, until peppers soften, 5-6 min. Add Mexican Seasoning and tomato sauce base. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add beans, crushed tomatoes and 1/4 cup water (dbl for 4 ppl) to the pot. Stir to combine, then bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 8-10 min. Season with salt and pepper.
While chilli simmers, halve rolls. Arrange on a baking sheet, cut-side up, then brush with garlic oil. Broil in the middle of the oven, until lightly golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Divide chili between bowls. Sprinkle cheese and dollop sour cream over top. Serve garlic ciabatta alongside.