Meal Kit
Texas-Style Steak Chili
with cheddar cheese and jalapeño cornbread
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 15 oz. Crushed Tomatoes
- 10 oz. Steak Strips
- 4 oz. Corn Muffin Mix
- 2 oz. Shredded Cheddar Cheese
- 2 oz. Sour Cream
- 1 Jalapeno Pepper
- 2 Green Onion
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 Tbsp. Light Chili Powder
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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Calories790
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Carbohydrates64g
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Net Carbs63g
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Fat42g
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Protein42g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Oven-Safe Casserole Dish
- 1 Medium 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
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1 Prepare the Ingredients
Stem jalapeño, halve, seed, and mince. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat steak strips dry.
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2 Bake the Cornbread
Combine cornbread mix, 1/2 cup water, 1/4 the cheese, half the jalapeño (to taste) (reserve remaining of both for chili), and a pinch of pepper in a large mixing bowl. Transfer batter into prepared casserole dish (or cast iron skillet) and bake until golden brown, 20-25 minutes. For best results, use a 6" diameter dish. While cornbread bakes, brown meat.
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3 Brown the Meat
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, steak strips, and half the chili powder (reserve remaining for chili) to hot pan and stir occasionally until no pink remains, 8-10 minutes. Remove from burner, and transfer beef to a plate. Reserve pan; no need to wipe clean.
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4 Start the Chili
Return pan used to sear steak to medium-high. Add 1 tsp. olive oil, white portions of green onions, and remaining jalapeño (to taste) to hot pan. Stir occasionally until aromatic, 2-3 minutes. Add crushed tomatoes, 1/2 cup water, remaining chili powder (to taste), and demi-glace and bring to a boil. Reduce to heat to simmer.
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5 Finish the Chili
Stir in steak strips. Cook until chili is slightly thickened, 2-3 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper.
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6 Finish the Dish
Plate dish as pictured on front of card, topping chili with remaining cheese, green portions of green onions, and sour cream. Bon appétit!
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