Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Core, then cut pepper and poblano into 1/2-inch pieces. (TIP: We suggest using gloves when prepping poblanos!) Roughly chop cilantro.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and poblanos. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper, to taste. Remove from heat. Transfer veggies to a plate.

Reheat the same pot over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add garlic puree, Mexican Seasoning and 1/4 tsp (1/2 tsp) chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Add crushed tomatoes and 1/2 cup (1 cup) water to the pot with beef. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!)

When chili is done, add veggies. Season with salt and pepper. Cook, stirring often, until warmed through, 2-3 min.Divide chipotle beef chili between bowls.Dollop sour cream over top, then sprinkle with cilantro and cheese.