Well y’all, we survived the holidays, now all that is left is new year’s eve. Fortunately for me, I didn’t have much going on during the holidays. However, for those of you that did have eventful holidays, spent surrounded by family, or cooking for an army. I’ve got something to help you relax. This chili is delicious, and it’s perfect for the cold weather that most of the country is experiencing, plus it lasts for days and reheats well. So continue to feed that army, mostly hands-free and sit back and relax by the fire.
Feeds 4 or more
- 3 garlic cloves – minced
- 3-4 scallions (sliced thin) – greens saved for toppings
- 1 large poblano pepper
- cannellini beans – 15 ounce can
- 1 pound ground beef
- crushed tomatoes – 28 ounce can
- 1 recipe spice mixture
- 1 cup unsalted veggie stock
- 3/4 tablespoon chili powder
- 3/4 tablespoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- pinch of ground pepper
- cheddar cheese
- sour cream
- green onion tops
- Prep your mis en place, mince the garlic, slice the scallion whites, and slice the scallion tops on a bias. Rinse the cannellini beans.
- *Optional* roast the poblano pepper, either over a gas burner with tongs, or under a broiler, or with a blow torch. Roast until all sides are blackened and the pepper is starting to soften.
- Core the poblano, de-seed and cut into small squares.
- In a large skillet over medium-high heat, add a tablespoon of olive oil. Add the garlic, scallion whites, and poblano pepper. Cook until browned and softened, about 5 minutes. Add the spice mixture. Cook 1 minute until fragrant.
- Add the ground beef, and cook until no longer pink, 5 minutes. Season with salt. Add tomatoes, beans, and veggie stock. Let simmer over medium low heat for 20 minutes until thickened. Taste and season.
- Divide among bowls, add toppings and enjoy.