Simple comfort with beef chili, bread pudding

Heat the oil in a large saucepan over medium-high heat. Ad the carrots, onion and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Stir in the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.

Divide the chili among bowls and top with the cheddar and scallions.

Heat oven to 375 degrees fahrenheit. Butter an 8-inch square baking dish or some other shallow 2-quart baking dish.

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to the prepared baking dish. Bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes,. Serve warm or at room temperature.