10 min prepServes 4 people
Ingredients:
- 1 tbsp canola oil
- 1 cup finely chopped yellow onion
- 1 poblano chile, stemmed, seeded, and chopped (about 1/2 cup)
- 3 garlic cloves
- 8 oz 90% lean ground beef
- 8 oz chorizo
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1 (14 1/2-oz) can fire-roasted diced tomatoes
- 1 (15 1/2-oz) can kidney beans, drained and rinsed
- 1 cup pico de gallo
- 3/4 cup unsalted beef or chicken stock
- 1 tbsp chopped chipotle chile in adobo
- Crumbled queso fresco, cilantro leaves, sliced jalapeños, sliced radishes, and Wellington Crackers, for serving
Directions
- Heat oil in a large, straight-sided skillet over medium-high. Add onion, poblano, and garlic; cook, stirring often, until slightly softened, about 3 minutes.
- Crumble beef and chorizo into skillet; sprinkle with paprika, cumin, and salt. Cook, stirring often to break up meat into small pieces, until browned, about 5 minutes.
- Stir in tomatoes, beans, pico de gallo, stock, and chipotle chile and adobo sauce. Bring mixture to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
- Ladle evenly into 4 bowls; serve with queso fresco, cilantro, jalapeños, radishes, and Wellington Crackers.