Big Batch Beef & Black Bean Chili
2x the delicious portions!
- Milk
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, sour cream, and melty cheddar. On the side, crispy hash brown potatoes add a golden, savory contrast to every bowl.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 cup
Cheddar Cheese
(Contains: Milk)
2 unit
Tomato Paste
1 unit
Onion
1 unit
Hash Brown Shredded Potatoes
10 ounce
Ground Beef
2 unit
Beef Stock Concentrate
1 unit
Black Beans
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
2 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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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 peices. Trim and thinly slice scallions.
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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 onion is 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.
-
Meanwhile, adjust rack to top position and heat broil to high.
-
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 browned and crispy on one side, 5-7 minutes. 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!
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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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers found this chili delicious, with the potato side adding a pleasant surprise to the dish.
- Portions: Some felt the recipe didn't yield as many servings as expected, with limited leftovers for a family meal.
