Food is traditionally the way to someone’s heart. You won't believe how easily this chili comes together and how much flavour it packs! We added chocolate for added depth and rich flavour. Finish it all off with a dollop of sour cream and crunchy chips and your date night is all set!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded(ContainsMilk/Lait)
Beef Broth Concentrate
Salt and Pepper*
Poblano peppers have some mild heat to them, so sneak a quick taste before before deciding how much to add to your pot!
Wash and dry all produce.* Mince or grate the garlic. Core, then cut the poblano pepper(s) into 1/2-inch cubes. Thinly slice the green onions.
Heat a large pot (or a very large pan) over medium-high heat. Add a drizzle of oil, then the beef. Cook, breaking up the meat into smaller pieces, until no pink remains, 4-5 min.
Reduce heat to medium. Add the white onions, poblano peppers and garlic to the pot. Cook, stirring often, until the peppers soften, 5-6 min. Add the Mexican seasoning. Season with salt and pepper. Stir to coat.
Add the broth concentrate(s), tomato paste, dark chocolate, diced tomatoes, beans, including the liquid from the box(es) and 1/2 cup water (double for 4 ppl) to the pot. Bring to a boil, then reduce the heat to medium. Simmer until the chili is slightly thickened, 10-12 min. Season with salt and pepper.
Divide the chili between bowls. Sprinkle over the cheese and green onions. Dollop with the sour cream and serve with the tortilla chips.