15 Minute Meal Kit

Fire-Roasted Beef and Poblano Chili

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Fire Roasted Diced Tomatoes in Juice
  • Info
    2 tsp. Chipotle Pesto
  • 4 oz. Crushed Tomatoes
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 oz. Sour Cream
  • 10 oz. Ground Beef
  • 2 tsp. Chile and Cumin Rub
  • 1 Poblano Pepper
  • 2 Green Onions
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate

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.

  • Nutrition (per serving)

  • Calories
    548
  • Carbohydrates
    18g
  • Fat
    37g
  • Protein
    34g
  • Sodium
    1742mg

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
  1. 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.

  2. 2

    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.

  3. 3

    Make the Crema

    In a mixing bowl, combine sour cream, chipotle pesto, and a pinch of salt. Set aside.

  4. 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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