A good chili has well-seasoned beef, creamy beans, and tender vegetables. A great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree. Not to mention, these beefy bowls are adorned with some delicious fixings: tangy hot sauce crema and melty Monterey Jack. If you’ve got some on hand, why not crumble up some tortilla chips and sprinkle them on top for a crunch?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Yellow Onion
2 unit
Jalapeño
20 ounce
Ground Beef
2 tablespoon
Mexican Spice Blend
2 tablespoon
Southwest Spice Blend
6 tablespoon
Tomato Paste
28 ounce
Diced Tomatoes
26.8 ounce
Black Beans
2 unit
Beef Stock Concentrate
4 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Hot Sauce
½ cup
Monterey Jack Cheese
(Contains Milk)
2 teaspoon
Vegetable Oil
Salt
Pepper
Wash and dry all produce. Halve, peel, and dice onions. Thinly slice one jalapeño and mince the other. (TIP: Remove seeds for less heat.)
Heat a large drizzle of oil in a large pot over medium-high heat. Add onions and minced jalapeño; season with salt and pepper. Cook until softened, 5-7 minutes.
Add beef, Mexican Spice, Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until browned, 5-7 minutes.
Stir tomato paste into pot. Cook, stirring, until dark red and combined, 1-2 minutes. Add tomatoes, black beans, stock concentrates, ¼ cup water, salt, and pepper. Stir to combine. Bring to a simmer and cook until thickened, about 10 minutes. Turn off heat. Taste and season with salt and pepper.
In a small bowl, combine sour cream, hot sauce (to taste), and 1 TBSP water. Season with salt and pepper.
Divide chili among bowls. Top with cheese, crema, and as much sliced jalapeño as you like. Drizzle with remaining hot sauce, if desired.