Smoky Beef & Poblano Chili

🥘 Ingredients

• beef stock concentrate
  1 unit
• black pepper
  ½ tsp
• cheddar cheese
  ½ cup
• chili powder
  1 tsp
• crushed tomatoes
  14 oz
• cumin
  1 tsp
• garlic
  2 cloves
• ground beef
  12 oz
• kidney beans
  15 oz
• olive oil
  1 tbsp
• poblano pepper
  1 unit
• salt
  1 tsp
• scallions
  2 unit
• sour cream
  2 tbsp
• water
  1 c
• yellow onion
  1 unit

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Halve, peel, and dice the yellow onion . Core, deseed, and dice the poblano pepper into ½-inch cubes. Mince the garlic . Separate and chop the scallions , keeping whites and greens distinct. Drain and rinse the kidney beans .

   yellow onion: 1 unit, poblano pepper: 1 unit, garlic: 2 cloves, scallions: 2 unit, kidney beans: 15 oz
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground beef and cook, breaking up pieces, until golden brown and no longer pink ⏱️ 5 minutes . Season with salt and black pepper , then set aside.

   olive oil: 1 tbsp, ground beef: 12 oz, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   In the same pan, add the scallion whites, poblano, onion, and garlic. Cook, tossing, until slightly softened ⏱️ 6 minutes . Stir in the chili powder and cumin and cook, stirring, for ⏱️ 30 seconds . Season with salt and pepper.

   chili powder: 1 tsp, cumin: 1 tsp
4. 

   4

   Return the beef to the pan. Add the beef stock concentrate , kidney beans, crushed tomatoes , and water . Bring to a boil, then reduce heat and simmer until thickened ⏱️ 10 minutes . Season to taste with additional salt and pepper.

   beef stock concentrate: 1 unit, crushed tomatoes: 14 oz, water: 1 c
5. 5

   Divide the chili between bowls. Top with a sprinkle of cheddar cheese , the reserved scallion greens, and a dollop of sour cream . Serve immediately.

   cheddar cheese: ½ cup, sour cream: 2 tbsp