We're giving your typical chili night a little upgrade. Say goodbye to spending all night at the stove! Tonight’s chili is full of mexican seasoned beef, hearty veggies and beans. A dollop of sour cream and a sprinkle of cheese finishes each bowl with a bright touch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Green Bell Pepper
Beef Broth Concentrate
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Preheat your broiler to low (to toast the ciabatta buns).
Wash and dry all produce.* Mince or grate the garlic . Drain and rinse the beans. Core, then cut the bell peppers into 1/2-inch pieces.
Heat a large pot (or a very large pan) over medium-high heat. When the pot is hot, add 1 tbsp oil, then the ground beef. Cook, breaking up the beef into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Add the onion, peppers and half the garlic to the pot. Cook, stirring often, until the peppers soften, 5-6 min. Add the Mexican seasoning and tomato paste. Cook, stirring until fragrant, 1-min. Season with salt and pepper.
Add the broth concentrates, beans, diced tomatoes and 1 cup water to the pot. Bring to a boil, then reduce the heat to medium. Simmer until the chili is slightly thickened, 8-10 min. Season with salt and pepper.
Meanwhile, in a small bowl, stir the remaining garlic with 2 tbsp oil. Season with salt and pepper. Cut each ciabatta bun in half and 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 does not burn!)
Divide the chili between bowls. Sprinkle over the cheese and dollop with the sour cream. Serve with the garlic ciabatta.