Classic Poblano Beef Chili
with Jack's Borlotti Beans
- Milk
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 peppers, borlotti beans, ground beef, and the dynamic spice duo of chili powder and cumin, then cooling it down just a tad with a dollop of sour cream.
Ingredients
10 ounce
Ground Beef
1 unit
Poblano Pepper
2 clove
Garlic
1 teaspoon
Chili Powder
1 teaspoon
Cumin
1 unit
Veggie Stock Concentrate
1 box
Crushed Tomatoes
1 box
Borlotti Beans
½ cup
Cheddar Cheese
(Contains: Milk)
4 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Scallions
Not included in your delivery
1 teaspoon
Vegetable Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Thinly slice scallions. Mince or grate garlic. Drain and rinse Jack’s borlotti beans. Core, seed, and remove white ribs from poblano pepper. Cut into ½-inch squares.
Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef and break into pieces with a spatula or wooden spoon. Cook until crisped at the edges and no longer pink, 5-6 minutes, stirring occasionally. Season with salt and pepper. Remove from pan and set aside.
Remove pan from heat and carefully pour out and discard any oil left by beef. Return to heat and add scallions, poblano, and garlic. Cook until lightly browned and softened, about 6 minutes, tossing.
Add chili powder and cumin to pan and stir to coat the veggies. Cook until aromatic, about 30 seconds. Season with salt and pepper.
Stir in stock concentrate, Jack’s borlotti beans, crushed tomatoes, beef, and 1 cup water. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until thick and saucy, about 10 minutes. Season with salt and pepper.
Divide chili between bowls. Sprinkle with cheddar and a dollop of sour cream.
