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.
Halve and peel onion. Cut halves into ¼" dice.
Stem poblano peppers, seed, remove ribs, and cut into ¼" dice.
Core tomatoes and cut into ¼" dice.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, garnishing chili with cheese and sour cream. Bon appétit!