Categories: Meals
Ingredients
- 1 Red Onion
- 2 Poblano Peppers
- 2 Garlic Cloves
- 2 Roma Tomatoes
- 10 oz. Ground Beef
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. Miso Paste
- 8 fl. oz. Tomato Sauce
- 1 oz. Shredded Chihuahua Cheese
- 2 oz. Sour Cream
Directions
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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.
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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.
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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.
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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.
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Plate dish as pictured on front of card, garnishing chili with cheese and sour cream. Bon appétit!