Poblano Beef and Bean Chili
This Poblano Beef and Bean Chili is the ultimate cozy, comfort food. Combining smoky poblano peppers, beans, and ground beef with spices.
Servings: 6
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 large yellow or red bell pepper roasted and diced
- 1 large poblano pepper roasted and diced
- 4 medium garlic cloves minced
- 2 tablespoons chili powder
- 1/2 teaspoon cumin powder
- 2 teaspoons light brown sugar adjust to taste
- Kosher salt and freshly ground black pepper
- 1 pound ground beef
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 12-ounce can light beer
- 1 28-ounce can crushed tomatoes
Toppings
- Sour cream, shredded cheddar cheese, green onions, lime wedges, pickled jalapenos, red onions, corn tortilla chips
Instructions
- Heat extra-virgin olive oil in a large Dutch oven, or heavy-bottomed pot over medium heat. Add the onion, bell pepper, poblano pepper, and garlic. Give everything a stir and sweat out for 1 to 2 minutes.
- Add in your chili powder, cumin powder, brown sugar, salt, and pepper. Stir to coat and bloom your spices, about 1 minute until fragrant.
- Next, add the ground beef, breaking it up with a wooden spoon. Allow the beef to slightly brown and caramelize, until there is no liquid, about 8 to 10 minutes
- Add in your kidney and pinto beans, give everything one final toss, and add in your beer, scraping up any browned bits at the bottom. Let the beer reduce by half, about 4 to 5 minutes.
- Add in your tomatoes, bring the chili mixture to a boil, then reduce to medium-low to low. Simmer your chili semi-covered. But, if you want a thicker chili or want to speed up the cooking process, leave it completely uncovered, and if you want your chili a little more stewy, cover completely, removing the lid at the last 20 to 30 minutes. We like to make this chili low and slow, semi-covered, for 3 to 4 hours, stirring occasionally. Season to taste with salt, pepper, and brown sugar.
- To serve, ladle the chili into bowls and top with your favorite toppings! We like to create a little toppings station with sour cream, shredded cheddar cheese, sliced green onions, pickled jalapenos, shaved red onions, and a squeeze of lime for everyone to top with their favorites. Serve with tortilla chips or tostadas on the side for dipping.
Notes
- If you want your chili spicier, add another poblano pepper, or substitute the bell pepper for a poblano pepper.
- For a thicker chili, leave the pot completely uncovered to reduce the liquid faster.
- To char your poblano peppers and bell peppers, you can either roast on an open flame or roast in the oven until charred in places. Then you’ll transfer to a bowl, and cover tightly with plastic wrap to steam. Once cooled to touch, gently remove the charred peel from the peppers and dice from there.
- At the store, you can also sometimes find already roasted poblano and bell peppers, so you can also use those.
- Sub chicken, beef, or vegetable broth instead of beer, if preferred.
Nutrition
Calories: 246kcal | Carbohydrates: 3g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 95mg | Potassium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 793IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 2mg