Kevin Malone's Famous Chili
with Hot Sauce Crema & Monterey Jack Cheese
Whether you’re feeding a crowd or sitting down to “second dinner,” this chili makes sure that “everybody gets to get to know each other in the pot!” We kick things off with dicing onion and mincing garlic. No time to toast whole ancho chilis or dice fresh tomatoes? No problem! We speed things along with a blend of warming spices and crushed tomatoes. Hearty beef and black beans bring the comfort, while a spicy crema, Monterey Jack, and a sprinkle of crisp onion pile on the flavor. It may not be a recipe passed down through HelloFresh for generations, but when it comes to chili, it’s probably the thing we do best.
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
2 clove
Garlic
10 ounce
Ground Beef
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1 unit
Tomato Paste
1 unit
Crushed Tomatoes
1 unit
Black Beans
1 unit
Beef Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Hot Sauce
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 teaspoon
Ancho Chili Powder
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion; finely chop enough diced onion until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate garlic.
• Heat a large drizzle of oil in a medium pot over medium-high heat. Add diced onion and chili powder; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. • Add garlic and cook, stirring, until fragrant, 30 seconds.
• Add beef, Mexican Spice Blend, Southwest Spice Blend, salt, and pepper to pot with onion and garlic. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Stir tomato paste into pot with beef mixture. Cook, stirring, until dark red and combined, 1-2 minutes. • Add crushed tomatoes, beans and their liquid, stock concentrate, 1⁄4 cup water, salt, and pepper; stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. • Turn off heat. Taste and season with salt and pepper.
• Meanwhile, in a small bowl, combine sour cream with hot sauce to taste; season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Divide chili between bowls. Top with Monterey Jack, hot sauce crema, and as much finely chopped onion as you like.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the smoky taste, while some found it too strong; adjust seasoning to preference for a richer flavor 🍲.
- Ease of prep: Quick and easy to make in one pot, with simple ingredients and straightforward instructions.
- Suggestions: Consider adding extra beans, hot peppers, or a touch of sugar to enhance the flavor profile.
- Leftovers: Several noted it tasted even better the next day, making great leftovers.
- Toppings: Some wanted more cheese or sour cream sauce; try serving with cornbread or rice for a heartier meal.
