XL Beef & Black Bean Chili

2x the portions for family dinner or leftovers

Allergens: Milk

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    4½ tablespoon

  • Cheddar Cheese

    1 cup

  • Tomato Paste

    2 units

  • Onion

    1 unit

  • Hash Brown Shredded Potatoes

    1 unit

  • Ground Beef

    10 ounce

  • Beef Stock Concentrate

    2 units

  • Black Beans

    1 unit

  • Scallions

    2 units

  • Mexican Spice Blend

    1 tablespoon

  • Southwest Spice Blend

    1 tablespoon

  • Hot Sauce

    2 teaspoon

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    5 teaspoon (tsp)

Cooking steps
1

  • Open potatoes and fill container with warm water to indicated line. Set aside to absorb liquid, 12 minutes. 

  • Meanwhile, wash and dry produce. Halve, peel, and dice onion into ¼-inch pieces. Trim and thinly slice scallions. 

Ingredient Quantities

  • Onion

    1 unit

  • Scallions

    2 units

2
  • Heat a large drizzle of oil in a large pot over medium-high heat. Add beef*, onion, Southwest Spice Blend, Mexican Spice Blend, a pinch of salt, and pepper. Cook, stirring occasionally, until beef is browned and cooked through and onion is softened, 5-7 minutes.
Ingredient Quantities

  • Onion

    1 unit

  • Mexican Spice Blend

    1 tablespoon

  • Southwest Spice Blend

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

3

  • Stir in beans and their liquid, tomato paste, stock concentrates, and ½ cup water (1 cup for 8 servings). Bring to a simmer and cook, covered, until thickened, 8-10 minutes. Taste and season with salt and pepper if desired. 

Ingredient Quantities

  • Tomato Paste

    2 units

  • Salt

    1 teaspoon (tsp)

4

  • Drain potatoes. 

  • Heat a large drizzle of oil in a large, preferably nonstick and ovenproof, pan over medium-high heat. Add potatoes in a single layer; cook, undisturbed, until brown and crispy on one side, 5-7 minutes.

  • Meanwhile, adjust oven rack to top position and heat broiler to high.

5

  • Top potatoes with another drizzle of oil. (If your pan isn’t ovenproof, transfer potatoes to a baking sheet, crispy side down, now.) Transfer to top rack; broil until browned and crispy, 5-7 minutes. TIP: Watch carefully so potatoes don’t burn! 

  • Taste and season with salt and pepper if desired.

Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

6

  • Serve chili and hash brown potatoes family style with sour cream, cheddar, scallions, and hot sauce on the side.

Ingredient Quantities

  • Sour Cream

    4½ tablespoon

  • Scallions

    2 units

  • Hot Sauce

    2 teaspoon