Game Day Beef Chilli
with Kidney Beans, Cheddar and Sour Cream
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
Not included in your delivery
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.