One-Pot Beefy Black Bean Chili
with Hot Sauce Crema & Monterey Jack Cheese
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 crema and melty Monterey Jack. If you’ve got some on hand, why not crumble up some tortilla chips and sprinkle them on top for a crunch?
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
Yellow Onion
1 unit
Jalapeño
10 ounce
Ground Beef
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
13.76 ounce
Crushed Tomatoes
14 ounce
Diced Tomatoes
13.4 ounce
Black Beans
1 unit
Beef Stock Concentrate
2 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Hot Sauce
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds for less heat.
• Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.
• Add beef*, Mexican Spice, Southwest Spice, salt, and pepper to pot. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Add diced tomatoes, crushed tomatoes, beans and their liquid, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), 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 sliced jalapeño as you like. Serve.
