Beef & Black Bean Chili
with Crispy Hash Brown Potatoes, Cheddar & Sour Cream
- Milk
Hearty beef and black bean chili gets a crispy twist with golden hash brown potatoes on top. Finished with melty cheddar, a dollop of sour cream, a sprinkle of scallions, and a dash of hot sauce, this cozy bowl layers classic comfort with a little crunch and a whole lot of flavor.
Ingredients
1 unit
Onion
2 unit
Scallions
2 unit
Tomato Paste
4.5 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Hot Sauce
1 tablespoon
Southwest Spice Blend
2 unit
Beef Stock Concentrate
1 unit
Black Beans
10 ounce
Ground Beef
1 unit
Hash Brown Shredded Potatoes
1 cup
Cheddar Cheese
(Contains: Milk)
1 tablespoon
Mexican Spice Blend
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Open potatoes and fill container with warm water to indicated line. Set aside to absorb liquid, 12 minutes. • Meanwhile, wash and dry produce. Halve, peel, and dice onion into ¼-inch pieces. Trim and thinly slice scallions.
• Heat a large drizzle of oil in a large pot over medium-high heat. Add beef*, onion, Southwest Spice Blend, Mexican Spice Blend, a pinch of salt, and pepper. Cook, stirring occasionally, until beef is browned and cooked through and onions are softened, 5-7 minutes.
• Stir in beans and their liquid, tomato paste, stock concentrates, and ½ cup water(1 cup for 8 servings). Bring to a simmer and cook, covered, until thickened, 8-10 minutes. Taste and season with salt and pepper if desired.
• Drain potatoes. • Heat a large drizzle of oil in a large, preferably nonstick and ovenproof, pan over medium-high heat. Add potatoes in a single layer; cook, undisturbed, until brown and crispy on one side, 5-7 minutes. • Meanwhile, adjust oven rack to top position and heat to broiler to high.
• Top potatoes with another drizzle of oil. (If your pan isn’t ovenproof, transfer potatoes to a baking sheet, crispy side down, now.) Transfer to top rack; broil until browned and crispy, 5-7 minutes. TIP: Watch carefully so potatoes don’t burn! • Taste and season with salt and pepper if desired.
• Serve chili and hash brown potatoes family style with sour cream, cheddar, scallions, and hot sauce on the side.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the smoky, flavorful chili, though some found it a bit mild; adding jalapeños gave it a nice kick 🌶️.
- Ease of prep: Quick and easy to make, perfect for a convenient family meal on chilly fall evenings.
- Suggestions: Consider swapping hash browns for cornbread, rice, or tortilla chips; add veggies or corn for more depth.
- Portions: Opinions varied on serving size; some found it generous while others wished for more chili and less potato.
Reviews from our home cooks
I would never have thought to pair chili with hash browns, but it was delicious.
We opted to not make the hashbrowns but there was still more than enough for the two of us. Flavors were wonderful. Love your soups and chilis!!!
Delicious and very tasty, full of flavor and perfect texture and portion size.
So delicious. The whole family loved it. Perfect fall, family meal.
Excellent! Added a little jalapeño to spice it up for my family!
Took second place in a chili cook-off with this! So good.
I like the convenience... it makes a lot. It is not my favorite chili, but fast and easy and convenient and good.
Why the hash browns? Sort of cheap and odd to include. Chili good, though could use a jalapeño kick
I didn't really understand serving it with hash browns, so I saved those for a different time. Maybe corn bread or tortilla chips would help fill it out?
My kit was missing both seasoning packets, so I had to improvise with chili seasoning I already had. It was good, but took me longer than expected because I was trying to find the missing seasoning.
