Protein Swap | Rib-Sticking Ground Beef Chili
with Aged Cheddar
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
It’s so full of flavour from full-bodied spices, so jammed with heartiness from beans and veggies, and so satisfyingly warm with every bite. Green pepper adds to the tastiness, while grated aged cheddar adds to the comfort.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 1 Shallot (or onion)
- 1 Green pepper
- 1 Celery stalk
- 30ml Vegetable demi-glace
- 398ml White kidney beans (canned)
- 100ml Tomato sauce
- 30g Grated aged cheddar
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
27 g
Saturated Fat
10 g
Sodium
1420 mg
Total Carb
51 g
Sugars
10 g
Protein
44 g
Fibre
17 g
Preparation
Mise en place
- Drain and rinse the kidney beans.
- Halve, core and small-dice the green pepper.
- Small-dice the celery.
- Halve, peel and small-dice the shallot.
- Mince the garlic.
- Crumble the patties.
Start the chili
- In a medium pot, heat a generous drizzle of oil on medium-high.
- Add the crumbled patties, green pepper, celery, shallot, garlic, spices and S&P.
- Cook, stirring often, 4 to 6 min., until the vegetables have softened and the crumbled patties have browned.
Finish the chili
- To the pot, add the kidney beans, tomato sauce, demi-glace, 1 ⅓ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 8 to 10 min., until thickened.
Plate your dish
- Divide the chili between your bowls.
- Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
