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Beef-and-Chorizo Chili Bowls
Big Batch
Very High Fibre
Family Friendly
New
Beef-and-Chorizo Chili Bowls

with Buttery Green Onion Cornbread

40 min
Difficulty: 1/3

Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Thaw-friendly corn (corn, modified vinegar) • Mirepoix (onion, carrot, celery) • Breakfast baking mix (milk, wheat) (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, modified corn starch, soybean oil, buttermilk powder) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cornmeal • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.

Allergens

Sulphites
Soy
Sulphites
Mustard
Milk
Wheat
Barley
Egg
May contain traces of allergens
Crustaceans
Peanuts
Sesame
Tree nuts
Fish

Tags

Very High Fibre
Soup-stew
Family Friendly
Regional-specialty
New
Speciality
Game-night
Ingredients
Ground Beef

Ground Beef

250 g

Chorizo Sausage, uncased

Chorizo Sausage, uncased

250 g

Kidney Beans

Kidney Beans

1 unit(s)

Corn Kernels

Corn Kernels

227 g

Mirepoix

Mirepoix

227 g

Green Onion

Green Onion

2 unit(s)

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Beef Broth Concentrate

Beef Broth Concentrate

2 unit(s)

Enchilada Spice Blend

Enchilada Spice Blend

16 g

Sour Cream

Sour Cream

129 mL

Breakfast Baking Mix

Breakfast Baking Mix

150 g

White Cheddar Cheese, shredded

White Cheddar Cheese, shredded

0.5 cup

Cornmeal

Cornmeal

0.5 cup

Butter

Butter

3 tbsp

Oil

Oil

1 tbsp

Salt

Salt

1 tsp

Pepper

Pepper

0.125 tsp

Sugar

Sugar

1 tbsp

Preparation
1
Prep

  • Before starting, preheat the oven to 350˚F. Wash and dry all produce.
  • Thinly slice green onions.
  • In a small microwave-safe bowl, melt 3 tbsp (6 tbsp) butter for 30 sec-1 min.
  • Brush an 8x8-inch baking dish (9x13 baking dish for 4 servings) with some of the melted butter, then line the base and sides with parchment paper, leaving a 2-inch overhang. (TIP: The overhang will make it easier for you to remove the cornbread from the pan later.)

2
Make cornbread batter

  • Pat corn kernels dry with paper towels.
  • To a large bowl, add breakfast baking mix, cornmeal, 1 tbsp (2 tbsp) sugar and 1/2 tsp (1 tsp) salt. Season with pepper. Whisk to combine.
  • Add half the butter, half the green onions, half the corn and 3/4 cup (1 1/2 cups) water to cornmeal mixture. Gently stir to combine until no floury streaks remain, being careful to not overmix.

 

3
Bake cornbread

  • Transfer cornbread batter to the prepared baking dish.
  • Bake in the middle of the oven for 26-32 min, until cornbread is golden and a knife inserted into the middle comes out clean.
  • Allow cornbread to cool for 5 min before carefully lifting the parchment overhang to remove from dish. Transfer cornbead to a wire rack to continue cooling for 5-10 min.

4
Start chili

  • While cornbread bakes, heat a large pot over medium-high.
  • When the pot is hot, add 1 tbsp (2 tbsp) oil, then beef, chorizo, mirepoix and Enchilada Spice Blend. Season with salt and pepper. Cook for 5-8 min, breaking up meat into smaller pieces, until no pink remains.**

5
Finish chili

  • To the pot, add crushed tomatoes, broth concentrate, remaining corn, kidney beans with their liquid and 1 cup (1 1/2 cups) water. Bring to a boil over high.
  • Reduce heat to medium. Cover and cook for 8-12 min, stirring occasionally, until chili has thickened slightly. (TIP: For a lighter chili consistency, add water 1/4 cup at a time.) (NOTE: If chili is done before cornbread is ready, cover chili with a lid and place on a warm spot on the stove until ready to serve.)

6
Finish and serve

  • Brush cornbread with remaining butter, then cut into squares.
  • Season chili with salt and pepper. (TIP: If you love spice, add a dash or two of your favourite hot sauce for a little kick!)
  • Serve chili family-style with sour cream, cheese and cornbread. Sprinkle remaining green onions over top. 

Nutrition per serving

1910

kcal

Calories

91

g

Fat

41

g

Saturated Fat

207

g

Carbohydrate

49

g

Sugar

25

g

Dietary Fiber

87

g

Protein

275

mg

Cholesterol

4400

mg

Sodium

2

g

Trans Fat

3300

mg

Potassium

700

mg

Calcium

15

mg

Iron

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