Corn
black beans
1 red onion
2 poblano peppers
2 garlic cloves
2 roma tomatoes
10 ounce ground beef
1 tablespoon smoked paprika
1 tablespoon miso paste
8 fluid ounce tomato sauce
1 ounce shredded chihuahua cheese
2 ounce sour cream
Halve and peel onion. Cut halves into 1/4" dice.
Stem poblano peppers, read, remove ribs, and cut into 1/4" dice.
Mince garlic
Core tomatoes and cut into 1/4" dice.
Place a medium pot over medium heat and add 1 teaspoon olive oil. Add ground beef to hot pot and cook, breaking up with a spoon, until browned 3-4 minutes. Remove from burner. Transfer beef to a plate.
Reserve pot: no need to wipe clean.
Return pot and cook beef to medium-high heat and add 2 teaspoon olive oil. Add onion, poblano pepper, and garlic to hot pot and stir occasionally until translucent 3-4 minutes.
Add tomatoes, paprika, and miso. Stir occasionally until miso is dissolved, 1-2 minutes.
Return beef and any juices, corn (drained), and black beans (drained) to pot with tomato sauce and 1/2 cup water. Bring to a low boil and keep boiling , stirring occasionally, until it reaches a heart chili consistency 8-10 minutes.
Season with 1/4 teaspoon salt and 1/4 teaspoon pepper
Plate dish and garnish with cheese and sour cream
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