Game-Day Beef Chili
with Borlotti Beans, Poblano Pepper, and Cheddar Cheese
If you’re looking for a recipe that’ll satisfy your whole team, chili is a sure bet. In this version, we’re keeping things simmering with ground beef, borlotti beans, poblano peppers, and our special Mexican spice blend, which has just the tiniest bit of heat. It’s mild enough for your kids to gobble up but has plenty of flavor to satisfy the adults—just break out the hot sauce if you like it scorching!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Scallions
4 clove
Garlic
2 unit
Poblano Pepper
26.8 ounce
Borlotti Beans
22 ounce
Ground Beef
2 tablespoon
Mexican Spice Blend
2 unit
Veggie Stock Concentrate
27.52 ounce
Crushed Tomatoes
1 cup
Cheddar Cheese
(Contains Milk)
8 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblanos, then cut into ½-inch squares. Drain and rinse beans.
Heat a large drizzle of oil in a large, tall-sided pan over medium-high heat. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.
Remove pan from heat and carefully pour out and discard any excess grease left by beef. Return to medium-high heat and add scallion whites, poblanos, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
Add Mexican spice to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.
Add stock concentrates, beans, tomatoes, beef, and 2 cups water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Season with salt and pepper.
Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.
