2 tablespoons canola oil
8 ounces 80/20 ground beef
8 ounces Mexican chorizo, removed from casings and crumbled
Kosher salt and freshly ground black pepper
2 poblano chiles, cut into 1/2-inch dice (about 2 cups)
1 large yellow onion, cut into 1/2-inch dice (about 2 cups)
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
4 cloves garlic, minced
1 cup tomato puree
1 cup beef stock
1 tablespoon Worcestershire sauce
1/3 cup sliced pickled jalapeno with 1/4 cup pickling brine
One 15-ounce can red kidney beans, drained and rinsed
8 ounces good-quality tortilla chips
5 ounces sharp Cheddar cheese, grated
5 ounces manchego cheese, grated
1/2 cup sour cream
1/4 cup thinly sliced scallions
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