Southwest-Style Beef and Peppers Chili
with Tortilla Chip Crumble
We're giving chili night an upgrade so that you can spend more time with your family! Tonight’s chilli is full of Southwestern seasoned beef, fragrant veggies and hearty corn!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Southwest Spice Blend
Sweet Bell Pepper
Beef Broth Concentrate
Not included in your delivery
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then chop the onion into 1/2-inch pieces. Cut the pepper into 1/2-inch pieces. Peel, then mince or grate the garlic. Pat the beef dry with paper towels. Cut any larger strips in half. Season with salt and pepper.
Heat a large pot over medium-high heat. When hot add 1 tbsp oil, then the beef. Cook, stirring occasionally until cooked through, 5-6 min.** Add the onions and peppers. Cook, stirring often, until peppers soften, 3-4 min. Season with salt and pepper. Add half the Southwest Spice Blend and the garlic. Cook, stirring often, until fragrant, 1 min.
Add broth concentrate, crushed tomatoes and 1 cup water to the pot. Stir together, then bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili is slightly thickened, 8-10 min. Season with salt and pepper. (TIP: This chili gets better with time! If you have time, simmer for another 5-10 min.)
While chili simmers, thinly slice the green onions. Lightly crush the tortilla chips in the bag. Empty the bag onto a baking sheet. Toss with 1 tbsp oil and remaining spice blend. Season with salt. Toast in middle of oven, until crispy, 3-4 min. (TIP: Keep and eye on the chips so they don't burn!)
Stir the corn into the chili until warmed through, 1-2 min. Divide the Southwestern-style chili between bowls. Sprinkle over the green onions and tortilla chips.