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
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
Prepare the Shallot
Peel and halve shallot. Cut halves into ¼" dice.
Cook the Ground Beef and Shallot
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Add shallots and ground beef to hot pan. Stir occasionally, breaking up with a spoon, until no pink remains on beef, 4-6 minutes.
Add the Chili Powder
Add chili powder to pan. Stir often until fragrant, 1-2 minutes.
Finish the Chili
Add ¼ cup water, black beans, crushed tomatoes, and chicken base to pan. Simmer, 4-6 minutes.
Season with a pinch of salt and pepper.
Plate dish as pictured on front of card, topping chili with cheese and sour cream. Bon appétit!
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