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Cowgirl Chili

spiced ground chuck, chickpeas, tomatoes, rich stock, chickpea croutons

Serves: 2 | Time to Table: 25 minutes | Calories: 540 | Protein Category: Beef | Excellent Source of: Fiber, Iron, Potassium, Protein | Good Source of: Vitamin A


Equipment:

  • - 1/2 Cup Measure
  • - Ladle
  • - Large Saucepan
  • - Liquid Measure
  • - Medium Mixing Bowl
  • - Small Saute Pan
  • - Whisk

What You Need:

  • - 1 tsp Hot Sauce (optional)
  • - 2 tsp Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Chicken Stock Concentrate
  • - Chickpeas
  • - Chili Powder
  • - Garlic
  • - Ground Chuck
  • - Ground Cumin
  • - Parsley
  • - Pico de Gallo
  • - Shallots

Wine Pairings by @grapefriend

The big, jammy fruit of a Zinfandel is great with spicy foods and holds up to the heartiness of a big bowl of chili.

Beer Pairings

American Amber, Brown Ale, Pale Sour

What To Do:

1. Measure out ½ cup of the chick peas and set aside.

2. Make Stock: In a medium mixing bowl or large liquid measure, whisk stock concentrate into 3 cups of very hot or boiling water. Set aside.

3. In a large sauce pan or stock pot over medium heat, add ground chuck, ¼ teaspoon salt and teaspoon pepper. Cook stirring until just browned, 3-4 minutes. Drain any excess fat before stirring in shallots, garlic, chili powder, cumin, ¼ teaspoon salt and teaspoon pepper. Cook, stirring, for 1 minute.

4. Stir in the pico de gallo, chick peas and ¾ of the parsley. Cook, stirring occasionally, for 2 minutes.

5. Add stock, increase heat to medium-high bringing soup to a boil. Once boiling, reduce heat to low and allow to simmer for 10 minutes. Salt and pepper to taste.

6. Make Chickpea Croutons: While soup is simmering, in a small sauté pan, over medium heat, add 2 teaspoons canola oil, the ½ cup reserved chickpeas and a pinch of salt. Cook, stirring occasionally, until chickpeas are browned and beginning to crisp. Remove from heat.

To Serve: Divide chili between two bowls and garnish with remaining parsley and chickpea croutons.

Pro Tip:

Like a little heat? Add a few dashes of hot sauce to your ground chuck while it’s cooking.

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