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Smoky Beef and Poblano Chili
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Smoky Beef and Poblano Chili

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Author Pam / For the Love of Cooking

Equipment

  • Baking Sheet
  • Large Dutch oven

Ingredients

Smoky Beef and Poblano Chili:

  • 2 poblano peppers
  • 1 jalapeno pepper
  • 2 tsp olive oil
  • ½ large yellow onion, diced
  • 1¼ lb ground beef *I used 85% lean
  • 3 large cloves of garlic, minced
  • 1½ tbsp chili powder
  • 3 tsp cumin
  • 2 tsp chipotle chile powder
  • ½ tsp dried oregano
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp tomato paste
  • ¾ cup Mexican lager (6-oz)
  • 2 cups beef broth
  • 1 (28-oz) can of whole tomatoes, blended
  • 2 (15-oz) cans of pinto beans, drained & rinsed

Toppings:

  • Sliced avocado
  • Sour cream
  • Shredded Monterey Jack cheese
  • Green onions, sliced
  • Sliced Jalapeno
  • Fresh cilantro
  • Tortilla strips
  • Hot Sauce

Instructions

  • Preheat the oven to broil with a rack positioned near the top.
  • Place the poblano peppers and jalapeno on a baking sheet and place them 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 peppers in a zip-lock bag, and seal it.
  • 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!