Family Meal Kit
Premium
One-Pot Chili con Carne Soup
with elote corn
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Steak Strips
- 15 oz. Pinto Beans
- 8 oz. Fire Roasted Diced Tomatoes
- 5 oz. Frozen Corn
- 1 Poblano Pepper
- 1 Lime
- 2 oz. Shredded Cheddar Cheese
- 0.88 oz. Mayonnaise
- ½ oz. Grated Cotija
- 1 Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
- 1 tsp. Tomato Puree
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.
-
Nutrition (per serving)
-
Calories590
-
Carbohydrates39g
-
Net Carbs28g
-
Fat30g
-
Protein42g
-
Sodium1410mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Microwave-Safe Bowl
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
-
1 Prep
Halve lime. Cut one half into wedges and juice the other half.
Stem poblano peppers, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Stem and coarsely chop cilantro.Drain beans in a wire-mesh strainer and rinse.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook
Place a large pot over medium-high heat. Add 2 tsp. olive oil, poblano pepper, and 1/4 tsp to hot pan. Stir occasionally until tender, 6-8 minutes.
-
3 Add steak strips
Add 1 tsp. olive oil Add steak strips, 2 1/2 tsp of the chile and cumin seasoning, 1/2 tsp. salt and a pinch of pepper to pot. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
-
4 cook
Add tomatoes, tomato puree, beans, 1/4 tsp. salt, and a pinch of pepper to the pot. Stir to combine 1-2 minutes.
Add 2 cups of water and bring to a simmer 5-6 minutes.Remove from heat. Chili should be hot and coat the back of a spoon. -
5 Plate
In a microwave safe bowl add corn. Heat for 45-60 seconds in microwave. Corn should be hot. Let sit for 1-2 minutes. Stir in mayo, 1/4 tsp. salt, 1/2 tsp. remaining chile and cumin rub, 1 tsp. lime juice, Cotija cheese and cilantro. Mix to combine.
Spoon chili into bowls. Top cheddar cheese and elote corn. Garnish with lime wedges. Plate dish as pictured on front of card. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.