Express
Meat Lover's Summer Chili
with pepperoni and bacon
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
We've made this chili for all the meat lovers out there, and we count ourselves among those ranks. It's got one, two, three kinds of meat (ground beef, pepperoni, and bacon) and all the chili bits and pieces you love, from green onions to sour cream. We think it's kind of fly to make chili for the summer, and for the meat lovers.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Fire Roasted Diced Tomatoes
- 3 oz. Diced Poblano
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2 oz. Sour Cream
- 2 Green Onions
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1 oz. Shredded Cheddar-Jack Cheese
- ½ oz. Crumbled Bacon
- ½ oz. Pepperoni
- 1 Tbsp. Chile and Cumin Rub
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¼ oz. Flour
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.
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Nutrition (per serving) pOJgpK3y
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Calories590
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Carbohydrates16g
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Net Carbs13g
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Fat42g
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Protein37g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, working in batches, if necessary.
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If using ground pork, follow same instructions as ground beef in Steps 2 and 3 cooking until no pink remains pork reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, follow same instructions as ground beef in Steps 2 and 3, cooking until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Slice pepperoni into 1/4" pieces. -
2 Start the Chili
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground beef, poblano, bacon, pepperoni, and white portions of green onions to hot pan. Stir occasionally, breaking up beef, until poblano begins to get tender, 4-5 minutes.Add flour and stir until no dry flour remains. -
3 Finish the Chili
Stir tomatoes, 1 cup water, chili and cumin rub, 1/4 tsp. salt, and 1/4 tsp. pepper into hot pan. Bring to a boil.
Once boiling, cover. Stir occasionally until poblano is tender, no pink remains on ground beef, and ground beef reaches a minimum internal temperature of 160 degrees, 4-5 minutes.Remove from burner. Stir in a pinch of pepper. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing with cheese, sour cream, and green portions of green onions. Bon appétit!
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