Smoky Beef and Poblano Chili
with Kidney Beans, Cheddar Cheese, and Sour Cream
Take a quick trip to New Mexico by simmering smoky poblanos with ground beef, tomatoes, kidney beans, chili powder, and cumin. With a dollop of sour cream and a sprinkle of cheddar cheese to cool things of, this dish is as creamy as it is hearty.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Ground Beef
1 unit
Poblano Pepper
2 clove
Garlic
1 teaspoon
Chili Powder
1 teaspoon
Cumin
1 unit
Beef Stock Concentrate
1 box
Crushed Tomatoes
1 box
Kidney Beans
½ cup
Cheddar Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
2 unit
Scallions
Not included in your delivery
1 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Thinly slice scallions. Mince garlic. Drain and rinse beans. Core, seed, and dice poblano pepper into ½-inch cubes.
Heat a drizzle of olive oil in a large pan over medium–high heat. Add ground beef. Break up into pieces, and cook until browned, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
Add poblano peppers, scallions, and garlic to the same pan. Toss until softened, 4-5 minutes. Add chili powder and cumin. Toss until fragrant, about 30 seconds. Season with salt and pepper.
Add stock concentrate, beans, tomatoes, ground beef, and 1 cup water. Bring to a boil, then reduce to a simmer until thickened, about 10 minutes. Season to taste with salt and pepper. TIP: If you have time, simmer longer. The flavor gets better with time!
Serve: Divide the smoky beef and poblano chili between bowls. Top with cheddar cheese and a dollop of sour cream. Enjoy!
