Chopped & Ready
Tex-Mex Beef Chili over Polenta
with cheddar
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Gluten-Smart
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Ground Beef
- 4 fl. oz. Cream Sauce Base
- 8 oz. Black Beans
- 8 oz. Mixed Diced Peppers
- 6 oz. Polenta
- 4 oz. Fire Roasted Diced Tomatoes
- 1 oz. Shredded Cheddar Cheese
- 1 Tbsp. Tomato Puree
- 1 Tbsp. Chile and Cumin Rub
- 1 Tbsp. Cornstarch
- 1 tsp. Garlic Salt
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)
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Calories580
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Carbohydrates49g
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Net Carbs45g
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Fat29g
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Protein29g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Whisk
- 1 Colander/Strainer
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 ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Start the Chili
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mixed peppers and ground beef to hot pan. Stir occasionally until peppers are tender and beef reaches a minimum internal temperature of 160 degrees, 8-10 minutes.Drain any excess liquid from pan. Pan will be hot! Use caution. -
2 Finish the Chili
Drain beans in a colander/strainer.
In a mixing bowl, combine cornstarch and 1 Tbsp. water. Set aside.Add chile and cumin rub, beans, garlic salt, 1/4 tsp. salt, a pinch of pepper, diced tomatoes, tomato puree, and 1 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, add cornstarch mixture and stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While chili cooks, continue recipe. -
3 Start the Polenta
Place a medium pot over medium heat and add 1 Tbsp. olive oil.
Add polenta to hot pot and stir often until coated, 1-2 minutes. -
4 Finish Polenta and Finish Dish
Slowly pour in 4 cups water into hot pot while stirring with a whisk. Add 1/2 tsp. salt. Stir constantly until polenta is thickened, 6-8 minutes.
Add cream base and 1/2 tsp. salt. Stir often until combined, 1-2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping polenta with chili. Garnish with cheese. Bon appétit!
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