Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

3-Chile Beef Chili

with Red Kidney Beans & Pepper Jack Cheese

3-Chile Beef Chili with Red Kidney Beans & Pepper Jack Cheese
Makes
3 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 660 calories

You guessed it! In this recipe, you’ll be using three different chilies to make a delicious, hearty chili. Both poblano and cubanelle peppers (a variety commonly used in Cuban cuisine) are mild, fresh peppers with light heat and incredible brightness. A Serrano pepper from the mountains of Mexico (Serrano means “highlander”) rounds out the dish and adds a spicy finish.

3-Chile Beef Chili with Red Kidney Beans & Pepper Jack Cheese ingredients
  • 4 Cloves Garlic
  • 2 Ounces Pepper Jack Cheese
  • 1 14.5-Ounce Can Dark Red Kidney Beans
  • 1 Avocado
  • 1 Bunch Cilantro
  • 1 Lime
  • 1 Red Onion
  • 1 Cubanelle Pepper
  • 1 Poblano Pepper
  • 1 Serrano Pepper
  • 10 Ounces Ground Beef
  • 2 Teaspoons Chili Spice Blend (Ground Cumin, Chili Powder, Smoked Paprika, Dried Oregano & Dried Thyme)
  • 1 15-Ounce Can Crushed Tomatoes
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Grate the cheese. Drain and rinse the kidney beans. Pick the cilantro leaves off the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the peel to get 2 teaspoons of lime zest. Cut the lime into quarters. Peel and mince the red onion and garlic. Peel, pit and dice the avocado, then toss with the juice of 2 lime wedges to prevent browning.
Roast the peppers:
2 Roast the peppers:
Place the cubanelle, poblano and Serrano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast 7 to 9 minutes, or until the skin is browned and blistered. Remove from oven. When the peppers are cool enough to handle, remove and discard the seeds and stems then roughly chop the peppers.
Cook the beef:
3 Cook the beef:
Once the peppers have roasted, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking apart the meat with a spoon, 2 to 3 minutes or until lightly browned.
Add the vegetables:
4 Add the vegetables:
To the beef, add the garlic and all but a pinch of the red onion (save the rest for garnish) and season with salt and pepper. Cook 2 to 3 minutes, stirring occasionally, or until softened. Add as much of the chili spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook 1 to 2 minutes, stirring frequently, or until the spices are toasted and fragrant.
Simmer the chili:
5 Simmer the chili:
Stir the crushed tomatoes, rinsed kidney beans, lime zest, chopped peppers and 1¼ cup of water into the chili. Reduce the heat to medium. Simmer, stirring occasionally, 10 to 12 minutes or until thoroughly combined and slightly reduced in volume. Sseason with salt and pepper to taste. Remove from heat and stir in all but a pinch of the cilantro (roughly chopping before adding, if you’d like).
Plate your dish:
6 Plate your dish:
Divide the chili between 2 dishes. Garnish with the grated cheese, avocado and the remaining onion and remaining cilantro. Serve with the remaining lime wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Grate the cheese. Drain and rinse the kidney beans. Pick the cilantro leaves off the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the peel to get 2 teaspoons of lime zest. Cut the lime into quarters. Peel and mince the red onion and garlic. Peel, pit and dice the avocado, then toss with the juice of 2 lime wedges to prevent browning.
2 Roast the peppers:
Place the cubanelle, poblano and Serrano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast 7 to 9 minutes, or until the skin is browned and blistered. Remove from oven. When the peppers are cool enough to handle, remove and discard the seeds and stems then roughly chop the peppers.
Roast the peppers:
Cook the beef:
3 Cook the beef:
Once the peppers have roasted, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking apart the meat with a spoon, 2 to 3 minutes or until lightly browned.
4 Add the vegetables:
To the beef, add the garlic and all but a pinch of the red onion (save the rest for garnish) and season with salt and pepper. Cook 2 to 3 minutes, stirring occasionally, or until softened. Add as much of the chili spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook 1 to 2 minutes, stirring frequently, or until the spices are toasted and fragrant.
Add the vegetables:
Simmer the chili:
5 Simmer the chili:
Stir the crushed tomatoes, rinsed kidney beans, lime zest, chopped peppers and 1¼ cup of water into the chili. Reduce the heat to medium. Simmer, stirring occasionally, 10 to 12 minutes or until thoroughly combined and slightly reduced in volume. Sseason with salt and pepper to taste. Remove from heat and stir in all but a pinch of the cilantro (roughly chopping before adding, if you’d like).
6 Plate your dish:
Divide the chili between 2 dishes. Garnish with the grated cheese, avocado and the remaining onion and remaining cilantro. Serve with the remaining lime wedges. Enjoy!
Plate your dish: