All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start the Chili
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground beef, diced peppers, and white portions of green onions to hot pan. Stir occasionally, breaking up meat, until peppers start to soften, no pink remains on ground beef, and ground beef reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Finish the Chili
Stir tomato paste, fire-roasted tomatoes, half the BBQ sauce (reserve remaining for crema), ¾ cup water, ½ tsp. salt, and a pinch of pepper into hot pan until combined. Bring to a boil.
Once boiling, reduce heat to a simmer. Cover, and stir occasionally until peppers are tender and chili has combined and slightly thickened, 4-5 minutes.
Remove from burner.
While chili cooks, make crema.
Make the Crema
Combine sour cream and remaining BBQ sauce in a mixing bowl.
Finish the Dish
Plate dish as pictured on front of card, topping chili with cheese, crema, green portions of green onions, and bacon. Bon appétit!
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