XL Boo-Beef Chili with Jack-o’-Lantern Crisps

2x the portions for family dinner or leftovers 

Allergens: Milk, Wheat, Soy, Eggs

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    6 tablespoon

  • Cheddar Cheese

    1 cup

  • Tomato Paste

    2 units

  • Carrot

    6 ounce

  • Ground Beef

    10 ounce

  • Chicken Stock Concentrate

    2 units

  • Black Beans

    2 units

  • Flour Tortillas

    6 units

  • Guacamole

    8 tablespoon

  • Buttermilk Ranch Dressing

    3 ounce

  • Southwest Spice Blend

    2 tablespoon

  • Cucumber

    1 unit

  • Corn

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Sugar

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    4 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce.

  • Heat a drizzle of oil in a large pot over medium-high heat. Add beef*, half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Ingredient Quantities

  • Southwest Spice Blend

    2 tablespoon

  • Salt

    1 teaspoon (tsp)

2
  • Stir tomato paste into pot with beef. Cook, stirring, until combined and brick red in color, 1-2 minutes.
  • Add beans and their liquid, stock concentrates, remaining Southwest Spice Blend, ½ cup water, 1 tsp sugar, salt, and pepper (1 cup water and 2 tsp sugar for 8 servings); stir to combine. Bring to a simmer; reduce heat to medium low and cook until thickened, 5-6 minutes.
  • Taste and season with salt and pepper. Reduce heat to low; let chili sit until ready to serve, stirring occasionally.

 

Ingredient Quantities

  • Tomato Paste

    2 units

  • Southwest Spice Blend

    2 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    1 teaspoon (tsp)

3

  • Meanwhile, drain corn, then pat dry with paper towels. Trim, peel, and cut carrots into long, thin sticks. Trim and cut cucumber into long, thin sticks. (Our carrot and cucumber sticks were 3 inches long and ½ inch wide.)

  • In a medium bowl, combine ranch dressing and guacamole. Set aside until ready to serve.
Ingredient Quantities

  • Carrot

    6 ounce

  • Guacamole

    8 tablespoon

  • Cucumber

    1 unit

  • Corn

    1 unit

4

  • Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add corn; cook, stirring occasionally, until slightly charred, 3-4 minutes.

  • Turn off heat; season with salt and pepper.

Ingredient Quantities

  • Corn

    1 unit

  • Salt

    1 teaspoon (tsp)

5

  • Place tortillas on a clean work surface; using a small knife, carefully cut out triangle eyes, a nose, and a mouth. (Discard cut pieces.)

  • Drizzle tortillas with 1 TBSP oil (2 TBSP for 8 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. (For 8, divide between two sheets.)

  • Bake on top rack until lightly golden, 8-10 minutes, flipping halfway through. (For 8, bake on top and middle racks, flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.

6

  • Divide chili between bowls. Top with as much sour cream, cheddar, and charred corn as you like. Place jack-o’-lantern crisps on top.

  • Serve with carrot and cucumber sticks and monster ranch on the side for dipping.

Ingredient Quantities

  • Sour Cream

    6 tablespoon

  • Carrot

    6 ounce

  • Cucumber

    1 unit

  • Corn

    1 unit