It doesn’t matter whether the weather’s hot or cold where you are—it’s chili season! In this version, we’re keeping things simmering with ground pork, kidney beans, poblano pepper, and our Mexican spice blend, which has just the right amount of smoky heat. It’s mild enough for anyone to gobble up, but with plenty of flavor. Just break out the hot sauce if you like it scorching!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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, stirring occasionally, until crisped at the edges and no longer pink, 4-6 minutes. 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.