Prep & Bake Beef & Black Bean Chili
Includes recyclable aluminum tray
- Milk
You'll combine Tex-Mex seasoned ground beef, tomatoes beef stock, and black beans right in our oven-ready tray to make a delicious, saucy, and super easy-to-assemble chili. Serve it with a sprinkle of melty Monterey Jack, a dollop of sour cream, and a dash of hot sauce. But the best part? Toss the tray when you're done for practically no cleanup!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
1 unit
Oven-Ready Tray
1 unit
Crushed Tomatoes
1 unit
Beef Stock Concentrate
1 unit
Black Beans
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Ground Beef
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees.
Add beef* to oven-ready tray and gently break up into small pieces with a fork. Season with Southwest Spice Blend, Mexican Spice Blend, 1 tsp salt, and pepper. (For 4 servings, divide everything evenly between two trays, using 1 tsp salt for each tray.)
To tray with beef, stir in stock concentrate, tomato paste, crushed tomatoes, and black beans and their liquid. (For 4 servings, divide everything evenly between both trays.)
Bake on top rack, uncovered, until beef is saucy and cooked through, 30-35 minutes. TIP: Place tray on a foil-lined baking sheet to catch any drips!
Once chili is done, taste and season with salt and pepper.
Divide chili between bowls; top with Monterey Jack, sour cream, and as much hot sauce as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland, while others enjoyed the taste; adding extra spices, veggies, or broth boosted flavor 🌶️.
- Ease of prep: Many loved the quick, convenient "dump and bake" method, though some preferred stovetop cooking for better results.
- Suggestions: Consider browning the meat first, adding onions and peppers, or reducing bean liquid for a thicker consistency.
- Texture: A few noted the meat was mushy; cooking longer or on the stovetop improved texture for some.
- Portions: Generous servings provided leftovers for many; some suggested adding rice or cornbread as sides.
Reviews from our home cooks
This chili was easy to prepare - loved just mixing it all together and putting it in the oven. The proportions were generous.
I never thought about baking chili but boy it was easy and good. I would have loved some heat though. Maybe a poblano.
So easy and tasty! If you like more heat, you can always add more spice with hot sauce, cayenne, or jalapeños.
Loved it - except for crushed tomatoes. I used an eighth and thought I needed it for the liquid but next time I wouldn't use at all. Loved that it was baked. Great time saver.
I was very apprehensive of the raw meat slop I put in the oven, I was very impressed by how good it turned out
I like the idea of baking it in the tray as it was a set and forget it kind of meal but I would rather cook it in a pot on the stove as the tray made it hard to break up the meat and there were large chunks in the chili.
I also liked how I did not use any of my kitchen equipment beyond a spatula spoon pot holders and can opener. I will order more ready to cook meals
It feels weird not cutting up vegetables, but it's much faster to prepare!
Very easy to make! And delicious too! Just wish there was rice or something to go with the chili.
A little too spicy for my likes - would use half the spices next time
