HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmoky Beef Chili
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.


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

20 g


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


6 tbsp

Sour Cream


2 unit

Ciabatta Roll


Not included in your delivery

3 tbsp



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
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Spoons
Measuring Cups
Silicone Brush
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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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.