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
A note about serious food allergies
Cincinnati is famous for more than the Bengals and WKRP. There's a distinctive way of preparing chili that Ohio town has, one where they pile it on top of spaghetti. Distinctive and delicious, so we stole… ahem, paid tribute to… it here. Tomatoes, beans, and poblano pepper piled on top of elbow macaroni, topped with sour cream, cilantro, and gooey cheese. Spaghetti, chili… whatever you call it, it's darn tasty.
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 7-9 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and return to pot. Add butter and stir to combine. Cover and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Mince cilantro (no need to stem).
Stem poblano pepper, seed, and cut into ¼" dice. Wash hands and cutting board after prepping.
Halve and peel onion. Cut halves into ¼" dice.
Drain and rinse black beans.
Start the Chili
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onion and poblano to hot pan and cook undisturbed until lightly charred, 2-3 minutes.
Add chili powder and stir until fragrant, 1 minute.
Finish the Chili
Add reserved pasta cooking water, crushed tomatoes, and black beans to pan.
Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 8-10 minutes.
Remove from burner and season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, topping chili with pasta and garnishing with cheese, sour cream, and cilantro. Bon appétit!
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