Meal Kit
Texas-Style Pork Chili con Carne
with cheddar and sour cream
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 8 fl. oz. Tomato Sauce
- 8 oz. Black Beans
- 1 Poblano Pepper
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1 oz. Sour Cream
- 4 Green Onions
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1 oz. Shredded Cheddar Cheese
- 1 oz. Crumbled Bacon
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Cornstarch
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) bP85Lnqz
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Calories620
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Carbohydrates27g
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Net Carbs20g
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Fat41g
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Protein41g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Large Pot
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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano pepper, seed, and cut into 1/2" 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. -
2 Cook the Pork
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add ground pork to hot pot. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Remove from burner. Transfer pork to a plate. Reserve pot; no need to wipe clean. -
3 Cook the Poblanos
Return pot used to cook pork to medium heat. Add poblanos (to taste) to hot pot. Stir occasionally until poblanos are slightly charred and starting to soften, 3-5 minutes.
Add bacon, white portions of green onions, and half the green portions of green onions (reserve remaining for garnish) and stir occasionally until bacon crisps, 30-60 seconds. -
4 Add the Broth and Beans
Add tomato sauce, beans and their liquid, chile and cumin rub, cooked pork, and 11/2 cups water to hot pot. Bring to a simmer.
Once simmering, cover and cook until poblanos are tender, 4-6 minutes.In a mixing bowl, combine cornstarch and 2 Tbsp. water. Stir until cornstarch is dissolved. Add cornstarch mixture to chili, stir to combine, and simmer until chili has thickened, 5-10 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chili with cheese, sour cream, and remaining green portions of green onions. Bon appétit!
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