Smoky Beef and Poblano Chili
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
225 kcal
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Course
Main Course
Smoky Beef and Poblano Chili
Description
The recipe develops a richly flavored chili starting with ground beef browned in oil to create small crumbles. Sautéed diced poblano peppers and onions add a fresh vegetable base along with minced garlic. A blend of chili powders, cumin, and kosher salt season the mixture before tomato paste introduces depth and acidity.
Lager beer is added to lift browned bits from the pan, contributing maltiness and complexity. Beef stock and a flour slurry thicken the chili, while fresh oregano and canned crushed tomatoes round out the hearty sauce. The poblano peppers lend a gentle smoky character that balances the savory meat and spices.
Once cooked, the chili can be garnished with sliced avocado, jalapeño, sour cream, shredded Monterey jack cheese, tortilla strips, and minced cilantro for texture and cooling contrast. This chili yields about six cups and can be frozen for later use.
This recipe makes approximately 6 cups of chili suitable for multiple servings or leftovers.The chili can be frozen and reheated, maintaining its flavor and texture well.
Ingredients
CHILI:
- 1 1/4 lb. ground beef , 90% lean
- 1 yellow onion diced, medium
- 1-2 poblano pepper seeded and diced
- 1 1/2 Tbsp. garlic , minced
- 1 1/2 Tbsp. chili powder
- 1/2 Tbsp. ancho chile powder
- 1/2 Tbsp. cumin ground
- 1/2 tsp kosher salt
- 1 Tbsp. tomato paste
- 6 oz. lager I used Dos Equis Amber, but any darker beer will work, Mexican
- 2 cups beef stock divided, low sodium
- 1 1/4 Tbsp. all-purpose flour
- scant 1/4 cup oregano chopped, fresh
- 1 oz crushed tomatoes canned
GARNISH:
- avocado sliced
- jalapeño sliced
- sour cream
- Monterey jack cheese shredded
- tortilla strip or chips
- cilantro fresh, minced
Instructions
- Add drizzle of olive oil to a large dutch oven and heat over MED-HIGH heat. Add beef and brown, about 5 minutes, using a wooden spoon or silicon coated potato masher to break up into crumbles.
- Transfer cooked and crumbled beef to a bowl, and return pan to heat. Add onion and poblano peppers to pan and saute, stirring occasionally, about 5 minutes, until soft. Add garlic and cook another 30 seconds or so.
- Transfer cooked beef back into pan, add seasonings (chili powder, ancho Chile powder, cumin and salt), stirring to combine. Cook about 30 seconds.
- Add tomato paste and stir into the meat mixture. Pour in beer, using wooden spoon to scrap the bottom of the pan to bring up any browned bits (big flavor!). Cook about 2 minutes.
- Pour in 1 1/2 cups of beef stock, bringing to a boil. Combine remaining 1/2 cup beef stock and all purpose flour, using a fork or small whisk to combine fully.
- Pour flour mixture into pan, stirring constantly, until full incorporated. Stir in oregano and tomatoes, bring to a boil.
- Reduce heat to LOW or MED-LOW (depending on your stove), cover with lid almost all the way (I leave mine cracked about 1/2 inch), and simmer 40-45 minutes.
- Remove pan from heat, ladle into bowls, top with desired toppings and enjoy!
Notes
- The recipe yields about six cups of chili, ideal for several meals or gatherings.
- Chili freezes well; portion and store for convenient future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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