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Smoky Beef and Poblano Chili

Smoky Beef and Poblano Chili

I made this spicy & smoky beef and poblano chili because I had a tiny poblano pepper & a little jalapeno that were ready to harvest from my garden. I also had some ground beef in the fridge that needed to be used up so I grabbed another poblano pepper from the store along with some pinto beans and threw this tasty batch of chili together. I charred the peppers’ skin under the broiler to give the chili an extra smoky flavor. I slow simmered it for 1 hour before adding the beans and allowed it to simmer for another hour before serving it with lots of tasty toppings on the side. I served this chili with freshly made honey cornbread and they paired nicely together. My husband, son, and I loved this smoky beef and poblano chili while my daughter, who isn’t a fan of chili, said it was pretty good. My husband and I had the leftovers for lunch the following day and it had even more flavor. I really love this chili!

Smoky Beef and Poblano Chili

How to Make Smoky Beef and Poblano Chili

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 and 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 and blended tomatoes 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!

Smoky Beef and Poblano Chili

Smoky Beef and Poblano Chili

Smoky Beef and Poblano Chili

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main
Cuisine: American
Author: Pam

Equipment

Ingredients

Smoky Beef and Poblano Chili:

  • 2 poblano peppers
  • 1 jalapeno pepper
  • 2 tsp olive oil
  • ½ large yellow onion, diced
  • lb ground beef *I used 85% lean
  • 3 large cloves of garlic, minced
  • 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 (6 oz) Mexican lager
  • 2 cups beef broth
  • 28 oz can of whole tomatoes, blended
  • 2 (15 oz) cans of pinto beans, drained & rinsed

Toppings:

  • Sliced avocado
  • Sour cream
  • Shredded Monteray Jack cheese
  • Green onions, sliced
  • Sliced Jalapeno
  • Fresh cilantro
  • 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 and 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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Recipe Rating




4 Comments

  1. Pass the spoon over and let’s dig right in! This looks so yummy and flavourful, Pam.

  2. Looks delicious Pam, especially the way you have it topped.

  3. I love chili season! It’s one of my favorite foods of all time. And this looks totally like something I’d like — both to eat (of course!) and to make. Nice recipe — thanks.