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
Instructions
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.
