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Fire-Roasted Beef and Poblano Chili
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Two kinds of tomato, ground beef, and fresh poblano are the amazing elements that bring this chili together, and you know what else is amazing? It comes together in less than 15 minutes. That's a jaw-dropper for you, and while that jaw is down, you can fill it with yummy, warm chili.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Fire Roasted Diced Tomatoes in Juice
- 4 oz. Crushed Tomatoes
- 1 Poblano Pepper
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onions
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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2 tsp. Chipotle Pesto
- 2 tsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) o30j4Qq0
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Calories560
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Carbohydrates19g
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Net Carbs15g
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Fat39g
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Protein34g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using Impossible burger, follow same instructions as ground beef in Steps 1 and 2, breaking up burger until heated through, 4-6 minutes.
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If using ground turkey, follow same instructions as ground beef in Steps 1 and 2, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using ground pork, follow same instructions as ground beef in Steps 1 and 2, breaking up pork until no pink remains and pork reaches minimum internal temperature, 4-6 minutes.
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1 Prepare Ingredients and Start Chili
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground beef, poblano, and white portions of green onions to hot pan. Stir occasionally, breaking up beef, until poblano begins to get tender, 4-5 minutes. -
2 Finish the Chili
Stir demi-glace, fire-roasted tomatoes, crushed tomatoes, 1 cup water, seasoning rub, 1/2 tsp. salt, and 1/4 tsp. pepper into hot pan. Bring to a boil.
Once boiling, cover. Stir occasionally until poblano is tender and ground beef reaches a minimum internal temperature of 160 degrees, 4-5 minutes.Remove from burner.While chili cooks, make crema. -
3 Make the Crema
In a mixing bowl, combine sour cream, chipotle pesto, and a pinch of salt. Set aside.
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4 Finish the Dish
Plate dish as pictured on front of card, topping chili with cheese, chipotle crema (to taste), and green portions of green onions (to taste). Bon appétit!
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