Smoky Beef and Poblano Chili

with Chihuahua cheese

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

The word smoky brings up so many evocative images. A campfire just put out, wisps of white twirling up towards the sky. A sultry look across a crowded bar, pre-21st century. A bear giving you the responsibility of preventing ecological disasters. You can envision all these sights and more when you taste the paprika-provided smokiness in this chili. The mellow poblano peppers mix perfectly with the slight singe, and the tomato and beef add spirited flavor to the billowing haze. They used to say smoke gets in your eyes, but the most appropriate place for smoke is in your chili.

In Your Box (serves 2)

  • 1 Red Onion
  • 2 Poblano Peppers
  • 2 Garlic Cloves
  • 2 Roma Tomatoes
  • 10 oz. Ground Beef
  • 1 Tbsp. Smoked Paprika
  • Info
    1 Tbsp. Miso Paste
  • 8 fl. oz. Tomato Sauce
  • Info
    1 oz. Shredded Chihuahua Cheese
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    599
  • Carbohydrates
    29g
  • Fat
    38g
  • Protein
    37g
  • Sodium
    1407mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" dice. Stem poblano peppers, seed, remove ribs, and cut into ¼" dice. Mince garlic. Core tomatoes and cut into ¼" dice.

  • Step 2 - Cook the Beef
    2

    Cook the Beef

    Place a medium pot over medium heat and add 1 tsp. olive oil. Add ground beef to hot pot and cook, breaking up with a spoon, until browned, 3-4 minutes. Remove from burner. Transfer beef to a plate. Reserve pot; no need to wipe clean.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Return pot used to cook beef to medium-high heat and add 2 tsp. olive oil. Add onion, poblano pepper, and garlic to hot pot and stir occasionally until translucent, 3-4 minutes. Add tomatoes, paprika, and miso. Stir occasionally until miso is dissolved, 1-2 minutes.

  • Step 4 - Cook the Chili
    4

    Cook the Chili

    Return ground beef and any accumulated juices to pot along with tomato sauce and ½ cup water. Bring to a low boil and keep boiling, stirring occasionally, until it reaches a hearty chili consistency, 8-10 minutes. Season with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chili with cheese and sour cream. Bon appétit!