Beef Chili Con Carne
with Cannellini Beans, White Rice & Scallions
Some nights, nothing but a big, bubbling pot of chili will do. And (yay!) tonight is that night! It starts with sautéed scallions, ground beef, and our Mexican and Southwest Spice Blends. Umami powerhouse tomato paste goes in next. Then, as with any good chili, the secret ingredient—bean liquid— imparts magical thickening powers, transforming the chili from brothy to stick-to-your-ribs hearty. Serve it over fluffy rice with a sprinkle of scallion greens for a pop of color and freshness.
Ingredients
1 unit
Tomato Paste
½ cup
White Rice
1 unit
Cannellini Beans
1 unit
Beef Stock Concentrate
1 unit
Tomato
2 unit
Scallions
10 ounce
Ground Beef
1 tablespoon
Mexican Spice Blend
½ tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, scallion whites, Mexican Spice Blend, half the Southwest Spice Blend (all for 4 servings), salt, and pepper. • Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Stir in tomato paste and cook, stirring, until slightly darkened, 30-60 seconds. • Add diced tomato, beans and their liquid, stock concentrate, ¼ cup water, and ¼ tsp sugar (1/3 cup water and ½ tsp sugar for 4 servings). Stir to combine. • Bring to a simmer and cook, stirring frequently, until thickened, 2-3 minutes. Taste and season with salt and pepper if desired.
• Divide rice and chili con carne between bowls in separate sections. Garnish chili with scallion greens and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The spice blends deliver a solid chili base, but many found the overall flavor mild and recommended using the full spice packet rather than half for a bolder result 🌶️. Adding jalapeños, a squeeze of lime, or hot sauce gave it the extra kick some were looking for.
- Ease of prep: This comes together quickly with minimal chopping — a great weeknight option when time is short.
- Suggestions: Top with shredded cheddar and sour cream to round out the flavor; serve with tortilla chips or corn tortillas as an alternative to rice. Add a bell pepper, corn, or extra tomato to boost the vegetable content and add depth.
- Leftovers: This chili keeps well and tastes even better the next day as the flavors meld — several customers got three or four servings from a two-person kit.
- Rice: Some felt the rice portion was too small relative to the chili; cook a little extra on the side if you prefer a more balanced ratio.
Reviews from our home cooks
I have to be in the mood for chili, but this was super easy to make and I like the milder spice. I didn't see the need for more carbs so I didn't serve it over rice - if you wait til the next day to eat, it thickens to the point where you really don't need anything else. I did add a tbsp of Mexican shredded cheese, avocado & a tbsp of crispy tortilla strips for extra umami. Yummy and easy, would definitely make & eat again!
Easy to make and tasty. I prefer a smaller bean. Cannellini beans are big and I'm not fond of the texture. I had the leftovers the following day and the beans were softer and the flavors were melded together. It was a tasty recipe.
We really liked this, a lot. If I had one suggestion, it would be to add some heat (e.g., chili flakes). We supplemented the recipe with blue corn chips and cholula sauce to make it really memorable.
I added a little heat to this dish to up the flavor, but I appreciated how delicious, quick, and easy it was to make.
I will never make chili any other way. Great quick recipe. We topped ours with sour cream, squeeze of lime.
Easy and delicious. Even my 2 1/2 year old grandson - who is a very picky eater loved it!
I did add a little cheese to mine to top it off. Really enjoyed the flavors though the spice might have been a bit too much for me.
Missing tomatoes. They were in the recipe, seems like they would have brightened it up a bit. Still pretty good. Also, I liked that there was twice as much rice for this, the amount normally seems kind of small once I portion everything out.
Love any meal with minimal chopping. This was good but could have used more spice, a little more heat.
So flavorful and filling! Really really loved this recipe. Want to make it again!
