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Beef & Pinto Bean Chili

with Cheddar Drop Biscuits

  • Group Created with Sketch.
    50-60 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 900 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re kicking off autumn with one of our favorite cool-weather staples: savory, smoky chili. Creamy pinto beans and spiced beef, simmered together in a tangy tomato sauce, deliver all the comforting flavors of the dish. For an elevated twist, we’re topping the chili with cornbread-inspired drop biscuits—or rustic biscuits that we’re baking on top of the chili to bring all the delicious flavors together. Tangy crème fraîche adds cooling contrast when drizzled over the dish.


Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions. Cut the white bottoms into ½-inch pieces and thinly slice the green tops, keeping them separate. Grate the cheese on the large side of a box grater. Drain and rinse the beans.

2 Start the chili:

n a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Add the garlic, spice blend, and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Start the chili:
Prepare the biscuit batter:
3 Prepare the biscuit batter:

While the beef cooks, in a medium bowl, combine the grits, baking blend, egg, honey (kneading the packet before opening), 1 tablespoon of olive oil, and ¼ cup of water. Season with salt and pepper. Stir until thoroughly combined. Gently fold in the cheese.

4 Add the beans:

Add the beans, crushed tomatoes, and 1 cup of water to the pan; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 8 to 9 minutes, or until slightly thickened and thoroughly combined. Turn off the heat. Season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the mixture to a baking dish.)

Add the beans:
Top & bake the chili:
5 Top & bake the chili:

Using a spoon, top the chili with equal-sized scoops of the biscuit batter, leaving some space between the scoops. Season with salt and pepper. Bake 17 to 19 minutes, or until the batter is set and cooked through. Remove from the oven. Let cool for at least 2 minutes before serving.

6 Serve your dish:

Garnish the baked chili with the green tops of the scallions. Serve with the fromage blanc on the side. Enjoy!

Serve your dish: