Game-Day Beef Chili

🥘 Ingredients

• Cheddar Cheese
  1 c
• Crushed Tomatoes
  27.52 oz
• Mexican Spice Blend
  2 tbsp
• Sour Cream
  1/2 c
• Veggie Stock Concentrate
• cannellini beans
  26.8 oz
• garlic
  4 clove
• ground beef
  20 oz
• olive oil
  2 tsp
• pepper
• poblano pepper
  2 unit
• salt
• scallions (greens and whites kept separate)
  4 unit
• water
  1 c

🍳 Cookware

• strainer
• large pan
• slotted spoon

1. 

   1

   Wash and dry all produce. Trim, then thinly slice scallions . Mince garlic . Core and seed poblano pepper , then cut into 1/2-inch squares. Drain and rinse cannellini beans in a strainer .

   scallions: 4 unit (greens and whites kept separate), garlic: 4 clove, poblano pepper: 2 unit, cannellini beans: 26.8 oz
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground beef , breaking it up 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.

   olive oil: 2 tsp, ground beef: 20 oz, salt, pepper
3. 

   3

   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, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
4. 

   4

   Add Mexican Spice Blend to pan and toss to coat veggies. Cook until fragrant, ⏱️ 30 seconds . Season with salt and pepper.

   Mexican Spice Blend: 2 tbsp
5. 

   5

   Add Veggie Stock Concentrate , beans, Crushed Tomatoes , beef, and water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, ⏱️ 10 minutes . Season with salt and pepper.

   Veggie Stock Concentrate, Crushed Tomatoes: 27.52 oz, water: 1 c
6. 

   6

   Divide chili between bowls. Sprinkle with Cheddar Cheese and scallion greens. Dollop with Sour Cream and serve.

   Cheddar Cheese: 1 c, Sour Cream: 1/2 c