Beef chili mac with cheddar

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh & Ready

Delicious, chef-crafted meals straight from our kitchen to your oven for when you want the night off. Just heat up and eat up in as little as 3 minutes.

Beef chili mac with cheddar

Spicy, Soy-Free

2 Servings, 640 Calories/Serving

25–30 Minutes (Conventional oven)

8–10 Minutes (Microwave oven)

What’s better than a bowl of comfort food? Two comforts in one! Beef chili plus macaroni noodles finished with cheddar—it’s the ultimate mash-up. And this isn’t just any chili. It’s Chef Josh’s masterwork. 

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Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.
  • In your tray:
  • Diced fire-roasted tomatoes
  • Macaroni
  • Ground beef
  • Cooked black beans
  • Organic onion
  • Cheddar
  • Sunbasket beef stock
  • Tomato paste
  • Extra virgin olive oil
  • Cornmeal
  • Organic chopped garlic
  • Organic jalapeño
  • Mexican chocolate
  • Ancho chile powder
  • Kosher salt
  • Granulated garlic
  • Cumin
  • Sweet paprika
  • Arrowroot powder
  • Coriander
  • Chipotle chile powder
  • Black pepper
  • Cinnamon

Nutrition per serving

Calories 640, Total Fat 25g (38% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 810mg (34% DV), Total Carb. 74g (25% DV), Fiber 7g (28% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Milk, Tree Nuts (almond, cashew, coconut, hazelnut, pecan), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Choose your heating method

This meal was delivered fresh (never frozen). Our chefs think it cooks up best in the oven. If you need to freeze your meal for cooking later, that works too.

  • Conventional oven | 25–30 minutes (fresh) or 50–65 minutes (frozen) 

Heat the oven to 425°F. 

Remove the plastic from the tray. Sprinkle the beef chili mac with 2 tablespoons water. Cover the tray with foil.

Fresh: Bake for 15 minutes. Stir, re-cover, and bake for 10 to 15 minutes more, or until heated through. 

Frozen: Bake for 30 minutes. Stir, re-cover, and bake for 20 to 35 minutes more, or until heated through.

 

  • Microwave oven | 8–10 minutes (fresh) or 10–14 minutes (frozen)

Remove the plastic from the tray. Sprinkle the beef chili mac with 2 tablespoons water. Place a damp paper towel over the top of the tray.

Fresh: Microwave for 4 minutes. Stir, re-cover, and microwave for 4 to 6 minutes more, or until heated through. 

Frozen: Microwave for 5 minutes. Stir, re-cover, and microwave for 5 to 9 minutes more, or until heated through. 

Serve

Season the beef chili mac to taste with salt and pepper. Transfer to individual plates or bowls and serve. 

 

Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.