Ground Beef Poblano Chili with Kidney Beans and Cheddar

This ground beef poblano chili is rich, warming and built from simple ingredients: browned beef, tender poblano pepper, kidney beans, crushed tomatoes, chili powder and cumin.

A finishing layer of cheddar cheese and sour cream adds creamy contrast, while scallions and garlic bring savory depth to every bowl.

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Ingredients

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 box Kidney BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Thinly slice the scallions. Mince the garlic. Drain and rinse the kidney beans. Core, seed and dice the poblano pepper into 1/2-inch pieces.
2. Heat the olive oil in a large pan over medium-high heat. Add the ground beef and cook, breaking it into smaller pieces, until browned, 4 to 5 minutes. Season with salt and pepper, then transfer the beef to a plate and set aside.
3. In the same pan, add the diced poblano, scallions and garlic. Cook, stirring, until softened, 4 to 5 minutes.
4. Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds. Season with salt and pepper.
5. Add the beef stock concentrate, drained kidney beans, crushed tomatoes, browned beef and 1 cup water. Bring to a boil, then reduce to a simmer.
6. Simmer until the chili thickens, about 10 minutes. Taste and season with additional salt and pepper as needed.
7. Divide the chili among bowls. Top with cheddar cheese and a dollop of sour cream before serving.

Recipe Tips

FAQ

Do I need to peel the poblano pepper?

No. For this stovetop chili, the poblano is cored, seeded, diced and cooked directly in the pan until softened.

Can I simmer the chili longer than 10 minutes?

Yes. The recipe thickens in about 10 minutes, but a longer simmer can improve the flavor if you have time.

When should I add the cheddar and sour cream?

Add both after the chili is portioned into bowls so the cheese softens on top and the sour cream stays creamy.