Smoky Beef & Poblano Chili

🥘 Ingredients

• beef stock concentrate
  2
• cheddar cheese
  2 oz
• chili powder
  2 tsp
• crushed tomatoes
  27.52 oz
• cumin
  2 tsp
• garlic
  4 clove
• ground beef
  20 oz
• kidney beans
  26.8 oz
• olive oil
  2 tsp
• pepper
• poblano pepper
  2
• salt
• scallions (keeping the white and green parts separate)
  2
• sour cream
  4 oz
• water
  1 c
• yellow onion
  2

🍳 Cookware

• large pan

1. 

   1

   Prep the ingredients: Chop scallions . Mince garlic . Drain and rinse kidney beans . Core, seed, and remove the white veins from poblano pepper , then dice into 1/2-inch cubes. Halve, peel, and dice yellow onion .

   scallions: 2 (keeping the white and green parts separate), garlic: 4 clove, kidney beans: 26.8 oz, poblano pepper: 2, yellow onion: 2
2. 

   2

   Heat olive oil in a large pan over medium-high heat. Add ground beef and cook, breaking up the pieces, for about ⏱️ 6 minutes , or until golden brown and no longer pink. Season with salt and pepper and set aside.

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

   3

   Add the scallion whites, poblano, onion, and garlic to the pan. Cook, tossing, for about ⏱️ 6 minutes , or until slightly softened. Add chili powder and cumin and cook, stirring, for ⏱️ 30 seconds . Season with salt and pepper.

   chili powder: 2 tsp, cumin: 2 tsp
4. 

   4

   Add beef stock concentrate , the beans, crushed tomatoes , and water to the pan. Bring to a boil, then reduce to a simmer and cook for about ⏱️ 10 minutes , or until thickened. Season with salt and pepper. TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks.

   beef stock concentrate: 2, crushed tomatoes: 27.52 oz, water: 1 c
5. 5

   Serve the chili divided between bowls with a sprinkle of cheddar cheese , the scallion greens, and a dollop of sour cream !

   cheddar cheese: 2 oz, sour cream: 4 oz