Game-Day Beef Chili

🥘 Ingredients

• black pepper
  1 pinch
• cannellini beans
  15 oz
• cheddar cheese
  2 oz
• crushed tomatoes
  28 oz
• garlic
  3 cloves
• ground beef
  1 lb
• mexican spice blend
  1 tbsp
• olive oil
  1 tbsp
• poblano pepper
  1 unit
• salt
  1 pinch
• scallions
  2 unit
• sour cream
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  1 c

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Thinly slice scallions , keeping whites and greens separate. Mince garlic . Core and seed poblano pepper , then cut into ½-inch squares. Drain and rinse cannellini beans .

   scallions: 2 unit, garlic: 3 cloves, poblano pepper: 1 unit, cannellini beans: 15 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 minutes . Season with salt and black pepper . Remove from pan with a slotted spoon and set aside.

   olive oil: 1 tbsp, ground beef: 1 lb, salt: 1 pinch, black pepper: 1 pinch
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 pepper, and garlic. Cook, tossing, until lightly browned and softened ⏱️ 5 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: 1 tbsp
5. 

   5

   Add veggie stock concentrate , cannellini beans, crushed tomatoes , ground 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: 1 unit, crushed tomatoes: 28 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: 2 oz, sour cream: 2 tbsp