Smoky Beef and Poblano Chili
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Unrated
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Course
Main Course
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Cuisine
American
Smoky Beef and Poblano Chili
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Smoky Beef and Poblano Chili:
- 2 poblano pepper
- 1 jalapeno pepper
- 2 tsp olive oil
- ½ large yellow onion diced
- 1¼ lb ground beef *I used 85% lean
- 3 large garlic cloves, minced
- 1½ tbsp chili powder
- 3 tsp cumin
- 2 tsp chipotle chile powder
- ½ tsp oregano dried
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 1 tbsp tomato paste
- ¾ cup (6 oz) lager Mexican
- 2 cups beef broth
- 28 oz whole tomatoes canned, blended
- 2 (15 oz) pinto beans canned, drained and rinsed
Toppings:
- avocado sliced
- sour cream
- Monterey jack cheese shredded
- green onion sliced
- jalapeño peppers sliced
- cilantro fresh
- tortilla strips
Instructions
- Preheat the oven to broil with a rack near the top of the oven. Place the poblano peppers and the jalapeno on a baking sheet and place directly under the broiler. Char both sides of the peppers until blackened, about 2-3 minutes per side. Watch carefully.
- Remove immediately from the oven and place the chile peppers in a zip lock bag and seal.
- Set aside for 10 minutes then remove all the charred skin from each pepper along with the stem and seeds. Dice into small pieces.
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring often for 3-4 minutes.
- Add the ground beef and cook, breaking it up into small crumbles, for about 4 minutes. Drain any excess fat from the pan.
- Add the garlic, chili powder, cumin, chipotle chile powder, oregano, sea salt, and freshly cracked pepper, to taste, to the Dutch oven and cook, stirring often for 1 minute.
- Add the tomato paste and cook, stirring often for 1 minute.
- Add the beer and cook, stirring occasionally, for 2 minutes.
- Add the beef broth, blended tomatoes, poblano peppers, and jalapeno pepper, and stir to combine. Cover with a lid and simmer for 1 hour, occasionally skimming fat from the top.
- Remove the lid and add the drained & rinsed pinto beans. Continue to simmer uncovered for 1 hour, occasionally skimming fat from the top.
- Taste & season with additional sea salt & freshly cracked pepper, if needed.
- Ladle into bowls and serve with avocado slices, sour cream, shredded cheese, green onions, cilantro, jalapenos, and crispy tortilla strips, if desired. Enjoy!
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