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.
/ serving 4 people
/ serving 4 people
Southwest Spice Blend
Sweet Bell Pepper
Beef Broth Concentrate
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.