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This dish is your favorite childhood chili reimagined with an ultra-creamy cornmeal topping. We sprinkled sharp cheddar and popped it all in the oven for a golden finish. To balance the soft poblano heat, we added a refreshing side of romaine hearts. Seasoned with a healthy dose of salt and pepper and our go-to red wine vinegar for a dash of brightness, they’re the perfect cooling match for a warming meal. Cook, relax and enjoy!

Attributes: gluten-free

Calories: 515kcal/portion (3 portions - families)

What we send:

2 oz yellow cheddar cheese

What you need:

Bring 3 cups of water to a boil in saucepan. Slowly whisk in cornmeal and 2 teaspoons salt. Simmer until thickened, about 5 minutes. Cover and remove from heat. Preheat oven to 425°F.

Heat 1 tablespoon oil in a large skillet medium-high. Add onion, garlic and poblano. Cook, stirring, until softened and starting to brown, about 3 minutes.

Add ground beef, cumin, and 2 teaspoons salt. Cook, stirring, until browned, about 5 minutes.

Stir in tomatoes and 1 tablespoon red wine vinegar. Cook, breaking up the tomatoes until most of the liquid has evaporated, about 3 minutes.

Spread cornmeal on top of beef mixture and sprinkle with cheese. Bake until cheese is melted and browned, about 10 minutes. Meanwhile, halve romaine hearts. Mix remaining vinegar with 2 tablespoons oil; season with salt and pepper. Drizzle over lettuce. Enjoy!