Beef & Black Bean Chili

Preparation

• Open potatoes and fill container with warm water to indicated line. Set aside to absorb liquid, 12 minutes. • Meanwhile, wash and dry produce. Halve, peel, and dice onion into ¼-inch pieces. Trim and thinly slice scallions.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add beef*, onion, Southwest Spice Blend, Mexican Spice Blend, a pinch of salt, and pepper. Cook, stirring occasionally, until beef is browned and cooked through and onions are softened, 5-7 minutes.

• Stir in beans and their liquid, tomato paste, stock concentrates, and ½ cup water(1 cup for 8 servings). Bring to a simmer and cook, covered, until thickened, 8-10 minutes. Taste and season with salt and pepper if desired.

• Drain potatoes. • Heat a large drizzle of oil in a large, preferably nonstick and ovenproof, pan over medium-high heat. Add potatoes in a single layer; cook, undisturbed, until brown and crispy on one side, 5-7 minutes. • Meanwhile, adjust oven rack to top position and heat to broiler to high.

• Top potatoes with another drizzle of oil. (If your pan isn’t ovenproof, transfer potatoes to a baking sheet, crispy side down, now.) Transfer to top rack; broil until browned and crispy, 5-7 minutes. TIP: Watch carefully so potatoes don’t burn! • Taste and season with salt and pepper if desired.

• Serve chili and hash brown potatoes family style with sour cream, cheddar, scallions, and hot sauce on the side. ***Ground Meat is fully cooked when internal temperature reaches 160°.***