---
title: Smoky Beef & Poblano Chili
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smoky-beef-and-poblano-chili-568d61edf8b25e74748b4568
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Chili
  - Beef
  - Mexican
  - Hearty
rating: 4.0
rating_count: 11000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Rich smoky poblanos paired perfectly with savory ground beef and spices
  - theme: Comfort
    text: Creamy toppings and hearty beans make this a satisfying weeknight meal
image: "https://images.recipes.furrysalamander.com/smoky-beef-poblano-chili.avif"
---
Wash and dry all produce. Halve, peel, and dice the @yellow onion{1%unit}. Core, deseed, and dice the @poblano pepper{1%unit} into ½-inch cubes. Mince the @garlic{2%cloves}. Separate and chop the @scallions{2%unit}, keeping whites and greens distinct. Drain and rinse the @kidney beans{15%oz}.

Heat a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add the @ground beef{12%oz} and cook, breaking up pieces, until golden brown and no longer pink ~{5%minutes}. Season with @salt{1%tsp} and @black pepper{½%tsp}, then set aside.

In the same pan, add the scallion whites, poblano, onion, and garlic. Cook, tossing, until slightly softened ~{6%minutes}. Stir in the @chili powder{1%tsp} and @cumin{1%tsp} and cook, stirring, for ~{30%seconds}. Season with salt and pepper.

Return the beef to the pan. Add the @beef stock concentrate{1%unit}, kidney beans, @crushed tomatoes{14%oz}, and @water{1%cup}. Bring to a boil, then reduce heat and simmer until thickened ~{10%minutes}. Season to taste with additional salt and pepper.

Divide the chili between bowls. Top with a sprinkle of @cheddar cheese{½%cup}, the reserved scallion greens, and a dollop of @sour cream{2%tbsp}. Serve immediately.