In some parts of the country, there are strict definitions of what chili is (and isn’t). We’re probably breaking a few rules here with our mix of ground pork, kidney beans, and poblano pepper. But one spoonful is enough to convince you it’s worth bending tradition. Thanks to our Mexican spice blend—which is mild in heat but loaded with warm and smoky aromatics—this recipe defies expectations and becomes truly transcendent.
Mexican Spice Blend
Chicken Stock Concentrate
Wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse kidney beans.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and Mexican spice, breaking up meat into pieces. Cook until crisped at the edges and no longer pink, 4-6 minutes, stirring occasionally. Season with salt and pepper. Remove from pan and set aside.
Add a drizzle of oil, scallion whites, poblano, and garlic to pan. Cook, tossing, until lightly browned and softened, about 5 minutes. Season with salt and pepper.
Stir stock concentrate, kidney beans, crushed tomatoes, and ½ cup water into pan. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until slightly thickened, about 5 minutes. Season with salt and pepper.
Return pork and any drippings to pan, stirring to combine. Simmer until saucy and very thick, about 5 minutes longer.
Divide chili between bowls. Sprinkle with cheddar and dollop with sour cream. Garnish with scallion greens and serve.