Game Day Beef Chilli

Game Day Beef Chilli

with Kidney Beans, Cheddar

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We're giving chilli night an upgrade so that you can spend more time watching the game! Tonight’s chilli 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:One Pot

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

9 g


370 mL

Kidney Beans

200 g

Green Bell Pepper

56 g

Onion, chopped

2 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce Base

370 mL

Crushed Tomatoes

¼ cup

Cheddar Cheese, shredded


1 unit

Ciabatta Roll


Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate59 g
Sugar13 g
Dietary Fiber14 g
Protein44 g
Cholesterol90 mg
Sodium1220 mg
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 oven to 450°F. 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 chilli thickens slightly, 8-10 min. Season with salt and pepper, then stir to combine.


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


Divide chilli between bowls. Sprinkle cheese over top. Serve garlic ciabatta alongside.