Wash and dry all produce. Thinly slice scallions. Mince or grate garlic. Drain and rinse Jack’s borlotti beans. Core, seed, and remove white ribs from poblano pepper. Cut into 1/2-inch squares.

Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef and break into pieces with a spatula or wooden spoon. Cook until crisped at the edges and no longer pink, 5-6 minutes, stirring occasionally. Season with salt and pepper. Remove from pan and set aside.

Remove pan from heat and carefully pour out and discard any oil left by beef. Return to heat and add scallions, poblano, and garlic. Cook until lightly browned and softened, about 6 minutes, tossing.

Add chili powder and cumin to pan and stir to coat the veggies. Cook until aromatic, about 30 seconds. Season with salt and pepper.

Stir in stock concentrate, Jack’s borlotti beans, crushed tomatoes, beef, and 1 cup water. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until thick and saucy, about 10 minutes. Season with salt and pepper.

Divide chili between bowls. Sprinkle with cheddar and a dollop of sour cream.