Ingredients

Ingredients

• 10 oz Ground Beef
• 1 1/2 Pinto Beans
• 1 Russet Potato
• 2 Carrots
• 1 Scallion
• 1 Lime
• 2 tbsp Crème Fraîche
• 1 1/2 tbsp Ancho Chile Paste
• 1 tbsp Agave Nectar
• 1 tbsp Mole Chili Spice Blend (Ground Chipotle Pepper, Smoked Paprika, Brown Sugar, Cocoa Powder, Ground Fennel, Ground Coriander, Garlic Powder, Sesame Seeds, Ground Cinnamon, & Ground Cloves)

Instructions

Instructions

1

Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potato. Quarter the lime. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Drain and rinse the beans.

2

Cook the potato:

Add the potato to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the juice of 1 lime wedge and a drizzle of olive oil; carefully toss to coat. Season with salt and pepper to taste. Set aside in a warm place.

3

Make the lime crème fraîche:

While the potato cooks, in a bowl, combine the crème fraîche and the juice of 1 lime wedge. Season with salt and pepper to taste.

4

Start the chili:

While the potato continues to cook, in a large, high-sided pan (or pot), 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, 2 to 4 minutes, or until browned. Add the carrots, white bottom of the scallion,and spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened and fragrant. Add the beans, ancho chile paste,and agave nectar. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Season with salt and pepper to taste.

5

Finish the chili:

Add 1 cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Turn off the heat and season with salt and pepper to taste.

6

Finish & plate your dish:

Divide the cooked potato and finished chili between 2 dishes. Garnish with the green top of the scallion. Serve with the lime crème fraîche and remaining lime wedges on the side. Enjoy!