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Smoky Beef Chili

Smoky Beef Chili

with Kidney Beans, Cheddar and Sour Cream

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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.

Allergens:Milk/LaitWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

20 g

Garlic

1 can

Kidney Beans

400 g

Green Bell Pepper

113 g

Onion, chopped

1 tbsp

Mexican Seasoning

2 unit

Beef Broth Concentrate

2 tbsp

Tomato Paste

1 can

Diced Tomatoes

1 cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

2 unit

Ciabatta Roll

(ContainsWheat/Blé)

Not included in your delivery

3 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories735 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate55 g
Sugar11 g
Dietary Fiber10 g
Protein42 g
Cholesterol107 mg
Sodium1105 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Strainer
Large Pot
Measuring Spoons
Measuring Cups
Silicone Brush
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**)

3

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.

4

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.

5

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!)

6

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