I’ve made chili with beef, pork, chicken, all vegetables and with many different spices. This beef chili with poblano pepper recipe recently achieved most favored chili status. I like the simplicity and availability of the ingredients in my local grocery stores.
Don’t buy beef with less than 20 percent fat for this recipe. The fat helps absorb the spices in the chili.
I used to make chili with sweet green bell peppers but now prefer the medium heat of poblanos. If you have time, roast them over a grill or gas flame to add smoky flavor. If you’re in a rush, the roasted tomatoes and smoked paprika provide plenty of robust flavor.
Drained and rinsed beans from a can make this recipe a cinch to make on a weeknight. Dry beans require advanced planning and can be aesthetically monotonous. Choose more than one kind of bean to add color variation to your chili.
Sharp cheddar cheese, sour cream, green onion and cilantro make great toppings for chili. Make a batch of buttermilk cornbread in a cast iron skillet for a really satisfying pairing.
Beef Chili with Poblanos
- 2 lbs Ground Beef, 20% fat
- 2 Yellow onions, chopped
- 2 Poblano peppers, chopped with seeds retained
- 1/2 Tbsp kosher salt
- 6 cloves Garlic
- 2 Tbsp chili powder
- 2 Tbsp ground cumin
- 1 Tbsp oregano
- 1 Tbsp smoked paprika
- 28 oz can of diced roasted tomatoes
- 2 cups beef broth
- 2 14-oz cans of any combination of the following beans: pinto, dark red kidney, light red kidney, or cannellini (drained and rinsed)
- Salt and pepper to taste
- Add and stir beef, onions, peppers, and salt into a deep pot or Dutch oven and bring to medium heat. Just before the meat is fully cooked, add garlic and stir for a few minutes.
- Stir in chili powder, cumin, oregano, and smoked paprika for a few minutes until fragrant. Add tomatoes, broth, and beans and stir. Bring to a boil and then turn temperature down to simmer for at least 15 minutes. Salt and pepper to taste.