It doesn’t matter if the weather’s hot or cold—chili is always in season! We’re keeping things simmering with ground pork, black beans, scallions, our Fajita Spice Blend, and a mildly spicy Tex-Mex paste. Top with sour cream, salsa fresca, tortilla chips, and a squeeze of lime juice; then, if you like, break out the hot sauce from your pantry if you like your chili fiery!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 unit
Tomato
1 unit
Lime
1 tablespoon
Fajita Spice Blend
1 unit
Tex-Mex Paste
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Pork
1 unit
Black Beans
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
Salt
Pepper
Cooking Oil
Sugar
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄4-inch pieces. Quarter lime.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, pork, half the tomato, half the Fajita Spice Blend, 1⁄2 tsp sugar, 1⁄2 tsp salt, and pepper (all the Fajita Spice Blend, 1 tsp sugar, and 1 tsp salt for 4 servings). Cook, breaking up meat into pieces, until browned, 2 minutes. • Stir in beans and their liquid, stock concentrate, Tex-Mex paste, and 1/3 cup water (2/3 cup for 4). Bring to a boil, then reduce to a simmer. • Cook, stirring occasionally and mashing half the beans with the back of a wooden spoon, until pork is cooked through, 4-6 minutes. TIP: For a thinner chili, add water a splash at a time until desired consistency is reached.
• While chili cooks, in a small bowl, combine scallion greens, remaining tomato, juice from half the lime, a pinch of salt, and pepper.
• Divide chili between bowls. Top with sour cream, salsa fresca, and a squeeze of lime juice. Serve with tortilla chips and any remaining lime wedges on the side.
Ground Meat is fully cooked when internal temperature reaches 160°.