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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
2 unit
Scallions
1 unit
Tomato
10 ounce
Ground Beef
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1 unit
Tomato Paste
1 unit
Cannellini Beans
1 unit
Beef Stock Concentrate
Not included in your delivery
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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°.
