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Beef & Pinto Bean Chili

with Crispy Tortilla Strips, Avocado & Cotija Cheese

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, you’ll be creating the perfect winter chili using classic ingredients. Simmered with aromatics and spices, then topped with creamy avocado and crumbly Cotija cheese, this simple, delicious chili is some of the best we’ve ever tasted. To top it all off, you’ll be serving it with homemade tortilla strips, adding a satisfying, toasty crunch.

fresh
ingredients
Beef & Pinto Bean Chili with Crispy Tortilla Strips, Avocado & Cotija Cheese
Title
  • 8 oz Ground Beef
  • 2 Corn Tortillas
  • 1 15-Ounce Can Pinto Beans
  • 1 15-Ounce Can Diced Tomatoes
  • 3 cloves Garlic
  • 2 Scallions
  • 1 Avocado
  • 1 Lime
  • 1 oz Cotija Cheese
  • 1 Tbsp Beef Chili Spice Blend (Ground Ancho Chile, Ground Chipotle, Ground Cumin, Ground Sweet Paprika, Cocoa Powder, Espresso Powder, Dried Thyme & Dried Oregano)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Stack the tortillas; cut them in half, then into thin strips. Drain and rinse the beans. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel, pit and large dice the avocado. Squeeze the juice of 2 lime wedges over the avocado to prevent browning. Crumble the cheese.

Toast the tortilla strips:
2 Toast the tortilla strips:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and bake 10 to 12 minutes, or until golden brown and crispy.

Brown the meat:
3 Brown the meat:

While the tortilla strips bake, in a medium pan, 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 6 minutes, or until browned.

Add the aromatics:
4 Add the aromatics:

While the tortilla strips continue to bake, add the garlic, white bottoms of the scallions and spice blend to the pan of browned beef. Reduce the heat to medium and cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the pinto beans, tomatoes & lime zest:
5 Add the pinto beans, tomatoes & lime zest:

To the beef-aromatics mixture, add the beans, diced tomatoes, lime zest and 2 cups of water. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 11 to 13 minutes, or until slightly thickened. Remove from heat. Add the juice of the remaining lime wedges; stir to thoroughly combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the chili between 2 bowls. Top with the avocado, cheese and toasted tortilla strips. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Stack the tortillas; cut them in half, then into thin strips. Drain and rinse the beans. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel, pit and large dice the avocado. Squeeze the juice of 2 lime wedges over the avocado to prevent browning. Crumble the cheese.

2 Toast the tortilla strips:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and bake 10 to 12 minutes, or until golden brown and crispy.

Toast the tortilla strips:
Brown the meat:
3 Brown the meat:

While the tortilla strips bake, in a medium pan, 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 6 minutes, or until browned.

4 Add the aromatics:

While the tortilla strips continue to bake, add the garlic, white bottoms of the scallions and spice blend to the pan of browned beef. Reduce the heat to medium and cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the aromatics:
Add the pinto beans, tomatoes & lime zest:
5 Add the pinto beans, tomatoes & lime zest:

To the beef-aromatics mixture, add the beans, diced tomatoes, lime zest and 2 cups of water. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 11 to 13 minutes, or until slightly thickened. Remove from heat. Add the juice of the remaining lime wedges; stir to thoroughly combine. Season with salt and pepper to taste.

6 Plate your dish:

Divide the chili between 2 bowls. Top with the avocado, cheese and toasted tortilla strips. Garnish with the green tops of the scallions. Enjoy!

Plate your dish: