Chili is a game-day-grub staple for good reason: it scores a touchdown with pretty much every person’s palate, no matter which team they’re rooting for. In this version, we’re heating things up with poblano pepper, cannellini beans, ground beef, and the dynamic spice duo of chili powder and oregano, then cooling it down just a tad with a dollop of sour cream.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Mexican Spice Blend
Veggie Stock Concentrate
Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse beans.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.
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, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
Add Mexican spice to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.
Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Season with salt and pepper.
Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.