To take our chili to the next level, we spiked it with zesty long green pepper, umami’d it up with stock concentrate, and sprinkled in our signature Southwest spice blend. As if that weren’t crazy enough, we piled it all atop split baked sweet potatoes and whipped up a hot sauce crema for dolloping over.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Long Green Pepper
Southwest Spice Blend
Beef Stock Concentrate
Monterey Jack Cheese(ContainsMilk)
Wash and dry all produce. Halve, deseed, and dice green pepper into ½-inch pieces. Trim, then thinly slice scallions, separating whites from greens. Mince garlic.
Poke sweet potatoes on all sides with a fork. Place on a large microwave-safe plate. Microwave until tender, 8-12 minutes. (TIP: If potatoes are still firm, continue to microwave in 1-minute intervals until easily pierced with a fork.) Remove from microwave to cool slightly.
Meanwhile, heat large drizzle of olive oil in a medium pot over mediumhigh heat. Add green pepper, scallion whites, and garlic. Cook until slightly softened, 4-5 minutes. Add beef, Southwest Spice, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 2-3 minutes.
Add tomato paste to pot and cook until fragrant, about 1 minute. Add stock concentrate and ¾ cup water. Bring to a simmer and cook until slightly thickened, 5-8 minutes.
Halve sweet potatoes lengthwise; fluff insides with a fork. Spread with 1 TBSP butter and season with salt.
In a small bowl, combine sour cream, hot sauce, 1 TBSP water, and a pinch of salt. Divide finished sweet potatoes between plates. Top with chili. Sprinkle with cheese and scallion greens. Dollop with hot sauce crema.