One-Pot Beef & Black Bean Chili 2x the delicious portions!

Name: One-Pot Beef & Black Bean Chili 2x the delicious portions!
Yield: 2 servings
Ingredients: 3 tbsp Sour Cream; 2 Tomato; 1 Onion; 2 Tomato; 10 oz Ground Beef; 1 unit Jalapeño; 2 unit Beef Stock Concentrate; 2 Black Beans; 1/2 cup Monterey Jack Cheese; 2 tbsp Mexican Spice Blend; 2 tbsp Southwest Spice Blend; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp

By Recipe0 System

A good chili has well-seasoned meat, creamy beans, and tender vegetables. A great chili, however, has all that and comes together in one pot in under an hour–plus it’s perfect for a crowd! This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree. Not to mention, these beefy bowls are adorned with some delicious fixings: tangy sour cream and melty Monterey Jack. If you’ve got some on hand, why not crumble up some tortilla chips and sprinkle them on top for a crunch? This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
2 Tomato
1 Onion
2 Tomato
10 oz Ground Beef
1 unit Jalapeño
2 unit Beef Stock Concentrate
2 Black Beans
1/2 cup Monterey Jack Cheese
2 tbsp Mexican Spice Blend
2 tbsp Southwest Spice Blend
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds first for less heat.
2

Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.
3

Add beef*, Mexican Spice Blend, and Southwest Spice Blend to pot; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
4

Stir tomato paste into pot with beef mixture. Cook, stirring, until thoroughly combined, 1-2 minutes.

Add crushed tomatoes, beans and their liquid, stock concentrates, ¼ cup water (½ cup for 8 servings), salt, and pepper; stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Turn off heat. Taste and season with salt and pepper.

Divide chili between bowls. Top with Monterey Jack, sour cream, and as much sliced jalapeño as you like. Serve.

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