All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
Finish the Chili
Stir 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. 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.
Make the Crema
In a mixing bowl, combine sour cream, chipotle pesto, and a pinch of salt. Set aside.
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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