Beef & Black Bean Chili Bar
One recipe–endless ways to enjoy!
This family-style chili bar will delight the whole crew! You’ll set out a spread of Southwest-spiced beef and black bean chili and steamy rice, plus toppings galore. Pile on cheddar cheese, scallions, diced red onion, and sour cream, then let everyone build their own perfect bowl. Order tortilla chips to make nachos or add crispy bacon for a smoky topper.
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
½ cup
White Rice
2 unit
Scallions
1 unit
Red Onion
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
13.76 ounce
Crushed Tomatoes
1 unit
Black Beans
1 unit
Chicken Stock Concentrate
3 tablespoon
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese
(Contains Milk)
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Halve, peel, and finely dice onion. Trim and thinly slice scallions, separating whites from greens.
• Place half the onion in a small bowl with cold water to cover. Set aside until ready to serve. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and remaining onion. Season with salt. Cook, stirring, until softened, 3-5 minutes. • Add beef* and Southwest Spice Blend; season with 1⁄2 tsp salt (1 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until beef is browned, 4-6 minutes (the beef will finish cooking in the next step!). TIP: If there’s excess grease in your pot, carefully pour it out.
Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper- towel-lined plate. Once cool enough to handle, roughly chop.
• Stir in crushed tomatoes, beans and their liquid, stock concentrate, 1⁄4 cup water, and 1⁄4 tsp sugar (1⁄2 cup water and 1⁄2 tsp sugar for 4 servings). • Bring to a simmer and cook, stirring occasionally, until beef is cooked through and chili has thickened slightly, 8-10 minutes. (TIP: Reduce heat if chili begins to thicken too quickly; if chili seems too thick, stir in a splash of water.) Taste and season with salt and pepper.
• Fluff rice with a fork. Serve rice, chili, sour cream, cheddar, scallion greens, and diced onion (draining first) family style and let everyone build their own bowl. TIP: Serve with your favorite hot sauce!
Serve chopped bacon alongside chili bar.
*Ground Beef is fully cooked when internal temperature reaches 160°.
*Bacon is fully cooked when internal temperature reaches 145°.
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