We have not used a slow cooker for this recipe, so I can’t say it’s a simple throw and go, but it is incredibly delicious.  We have received it multiple times and always choose it when we can.  We personally like adding a little more sour cream as well!

Prep Time: 10 minutes   Total Time: 30 minutes    Serves: 2 people

Ingredients you need to cook this shit:

• 2 Scallions
• 2 cloves of Garlic
• 1 Poblano Pepper
• 1 Box of Borlotti Beans
• 10 oz Ground Beef
• 1 TBSP of Mexican Spice Blend (Chili Powder and Oregano)
• 1 Veggie Stock concentrate
• 1 Box of Crushed Tomatoes
• 1/2 cup of Cheddar Cheese
• 4 TBSP of Sour Cream
• 1tsp Olive Oil

How to cook this shit:

1. Prep and wash this shit.  Trim, then thinly slice scallions, keeping greens and whites separate.  Mince garlic.  Core and seed poblano, then cut into 1/2 inch squares.  Drain and rinse beans.
2. Heat a drizzle of olive oil in a large pan over medium-high heat.  Add beef, breaking it up into pieces.  Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes.  Season with salt and pepper.  Remove from pan with a slotted spoon and set aside.
3. Remove pan from heat and carefully pour out and discard any excess grease left by beef.  Return to medium-high heat and add scallion whites, poblano, and garlic.  Cook, tossing, until lightly browned and softened, 5-6 minutes.
4. Add Mexican spice to pan and toss to coat veggies.  Cook until fragrant, about 30 seconds.  Season with salt and pepper.
5. Add stock concentrate, beans, tomatoes, beef and 1 cup water to pan and stir to combine.  Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes (longer for more flavor).  Season with salt and pepper.
6. Divide chili between bowls.  Sprinkle with cheddar and scallion greens.  Dollop with sour cream and serve.

Calories: 770