Chorizo and Beef Chili Dinner

Once water is boiling, add rice to pot. Lower heat, reduce to a gentle simmer, and cover. Let cook for 10 minutes, then remove from heat and let steam, covered, until rest of meal is ready.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add beef and 1½ tsp enchilada spice to pan (save the rest of the spice for the next step), breaking up meat into small pieces. Cook, tossing occasionally, until browned and cooked through, about 6 minutes. Season with salt and pepper, then remove beef from pan.

Toss a drizzle of oil, onion, and poblano into same pan. Toss in chorizo and remaining enchilada spice. Cook, tossing, until onion and poblano are softened, about 4 minutes. Stir in stock concentrate, beans, crushed tomatoes, and ½ cup water. Bring to a boil, then lower heat slightly and reduce to a simmer. Stir in beef. Simmer until slightly thickened, 5-10 minutes. Season with salt and pepper.

If chili is too thick, add a splash more water. Fluff rice with a fork and season with salt and pepper. Measure out 2 cups rice and divide between bowls. Set aside a quarter of chili for lunch, then add rest to bowls. Top with 2 TBSP sour cream and ¼ cup cheddar. Garnish with as much jalapeño as you like. Tear half the cilantro leaves from stems and sprinkle over top. Serve.