15 Minute Meal Kit
Beef and Poblano Chili
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
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2 tsp. Beef Flavor Demi-Glace Concentrate
- 2 Green Onions
- 10 oz. Ground Beef
- 1 Poblano Pepper
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1 oz. Sour Cream
- 2 tsp. Chile and Cumin Rub
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1 oz. Shredded Cheddar-Jack Cheese
- 8 oz. Fire Roasted Diced Tomatoes in Juice
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1 tsp. Chipotle Pesto
- 4 oz. Crushed Tomatoes
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)
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Calories515
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Carbohydrates17g
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Fat34g
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Protein34g
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Sodium1712mg
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
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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 ¼" 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.
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2 Finish the Chili
Stir beef demi-glace, fire-roasted tomatoes, crushed tomatoes, 1 cup water, seasoning rub, ½ tsp. salt and ¼ tsp. pepper into hot pan. Bring to a boil. Once boiling, cover, and 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.
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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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